Results tagged Harold McGee from David Lebovitz

I know. It’s hard to get people excited about tinned sardines. I’ve eaten them casually for most of my life and never gave them all that much thought. But with sustainability issues and delicious spreads that you can make with the flavorful fish – and the fact that they make an almost instant lunch – I’ve found myself making sure that I always have a…

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Michael Recchiuti was recently here in Paris for a few weeks, visiting, and eating his way around town. Because he’s a chocolatier (from San Francisco), of course, he concentrated on chocolate. Interestingly I couldn’t remember how we met, but he recalled the event pretty well. Apparently a group of us had been invited to Robert Steinberg’s kitchen, since he was working on developing ScharffenBerger chocolate….

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Everyone should have a great recipe for Vanilla Ice Cream in their repertoire. Here’s my favorite, which you can serve with anything, from a freshly-baked fruit pie, a warm berry crisp, or simply smothered with dark chocolate sauce or caramel sauce and toasted nuts. It’s said that vanilla is the most popular flavor of ice cream. But most people don’t know that vanilla is also…

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Because this comes up frequently, I’d like to take a moment to explain why and when one uses corn syrup in recipes. I use it judiciously, when I feel it will make a discernible difference in a recipe. For those of you who are regular readers of the site and my books, you’ll notice almost all of the time, I hardly ever use pre-packaged or…

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