Results tagged gluten free from David Lebovitz

I often get asked when I put pictures of things that I’m baking on social media, “Where can I find that recipe?” or less-delicately, “Recipe…puleeeze!!!” The appetite for recipes is voracious and thankfully, I’ve got hundreds of them here on the blog, as well as in the books I’ve written. I’ve never counted, but I’d venture to say I’ve got nearly a thousand recipes out…

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Beer Tart

I was invited to a lovely lunch at the 3-star restaurant Alléno Paris (Pavillion Ledoyen), hosted by Mauviel, a French company that makes copper cookware in Normandy, that one day, I’m hoping to visit. Although mispronouncing the name when I was introduced to the owner probably didn’t help my chances! Nevertheless, I did my best in the charm department. (Foreigners are often given a pass…

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Mon Eclair

I was recently part of a panel on France24 television to debate the subject: “The argument over French cuisine.” Rather than being a debate, though, it was more question-and-answer session once the cameras were rolling. But beforehand, the four of us on the panel had a very lively discussion in the lobby about the subject, which at one point, I stopped and told the producers that this was…

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I’m not gluten-free, but I am a bread-lover. (fyi: I also like boulangeries, too.) And am happy to come across any kind of bread packed with grains. But I don’t think all bread needs to have wheat in it. Other grains and starches – from buckwheat and rye, to cornmeal and rice flour – all make excellent breads, in the right hands. In addition to…

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It gives me a little frowny face when people tell me that they can’t find good bread in America. But I’m turnin’ that frown upside down because the more I travel, the more good bread I see. And I love passing on the word because, really, everyone should have access to good bread – no matter where they are. The San Francisco Bay Area has…

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I don’t make risotto nearly as much as I should. I never order it in a restaurant unless I’m absolutely sure they’re going to do it right because there’s nothing worse than a not-very-good risotto. But there’s nothing better than a good one. Especially a good one with bacon in it. One night, back when I was working at Chez Panisse, Paul Bertolli, one of…

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Due to our closeness to Italy, it’s fairly easy to find an Italian épicerie in almost any Parisian neighborhood. (Although locating an authentic Italian espresso is a little more elusive.) I’m fortunate because there are two excellent Italian épiceries (speciality food shops) close to where I live, but most of the places get their items from a distributor, which means the selection is somewhat narrow….

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When I was in Beirut, I stayed at a hotel with amazing breakfasts. Although I’m not one that likes to inflict myself on the public in the early hours of the day (when I’m not exactly at my best), the breakfasts with their freshly baked Arabic bread and za’atar-filled croissants helped me make the transition from my blissful slumber, and through that difficult period where…

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No one’s been quite been able to explain the popularity of canned corn in France to me. But the explanation of why fresh corn isn’t familiar – or eaten – is that fresh corn is considered animal feed. Which still doesn’t explain how something isn’t fit for human consumption if it’s raw, but if it’s cooked and canned, that’s another story. And when it’s in…

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