Results tagged Hard-boiled eggs from David Lebovitz

Le Rubis

Les vins du mois

After all this time you’d think that I would have figured out how to go back to older postings here on the site, update them, then bring them up to the front. Because if things change on a subsequent visit, or if I hear something major has changed, I like to make sure we’re all in the same loop. But not being so tech-savvy, I decided just to start with a clean plate after a recent visit to Les Rubis, even though not much has changed since my last visit. In fact, I don’t think anything has changed since my first one, which was probably decades ago.

One thing I am better at, though, is keeping up with Pam Williams, who I met almost about ten years back when she was launching Ecole Chocolat, her online chocolate school. She lives in Canada, but comes to Paris annually with her students, and it has become our tradition to have lunch together. No matter what is happening, or how crazy my life is, Pam and her husband’s visits have become one of the few calming presences in my life. (It might help that last time they gave me a spa gift certificate, since I was in the middle of a rather torturous remodel.) But I really mostly enjoy their annual visit because they’re such nice people (trĂ©s canadienne) and are funny, we can openly talk about anything, and they’re just all-around good dining companions. Oh yeah, and she also brings chocolate along.

Continue Reading Le Rubis…

Egg Salad Recipe

I’ve wanted to talk to you about Isot for a long time, but the little packet I opened sat on my counter for a few weeks, waiting to go into something else. But it wasn’t until I found myself with an overload of eggs, and an odd craving for an egg salad sandwich (something I haven’t had for years) that I found a way to feature this curiously delicious pepper, which has fruity and spicy nuances happening at the same time.

Isot is also known as Urfa Biber, and is a deep-purplish ground pepper. Whereas pomegranate molasses was all the rage a few years ago, Isot kind of got overlooked. And because I’m constantly asked “What’s the next food trend?” whenever I get interviewed, I’d like to propose Isot. It was given to me as part of a Turkish care package by Cenk, when he came to visit from Istanbul. And ever since I ripped open the curious little packet of pepper, which is the color of burnished eggplant skin, I’ve been intrigued by the thought of putting it in – or on – something else.

IsotDijon Mustard
egg saladurfa papper

Continue Reading Egg Salad Recipe…