Results tagged hazelnuts from David Lebovitz

I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar chocolate maker in Paris. I remember when the movement started in America, and small chocolate manufacturers started popping up in the most unlikeliest of places by people curious about roasting and sourcing their own beans, then grinding them into smooth tablets of chocolate. I was impressed, but…

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Neither one of us is quite sure how we connected, but so be it. But somehow I kind of remembered Terresa Murphy from San Francisco. However she’s been living in Paris since the mid-80s, so my memory is either better than I thought, or my mind is playing tricks on me. (Which is a whole nother road that I’d prefer not walk down right now.)…

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Susan Loomis has lived in France for over twenty years, starting off in Paris, then moving with her family to an old house in Normandy that they refurbished, a story which she recounted in her best-selling book, On Rue Tatin. I’ve spent a lot of time with Susan at her home, cooking up a storm, then enjoying a wonderful meal afterwords, either outside on her…

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Panforte

I’ve been going through my kitchen cabinets, and refrigerator…and freezer…and desk drawers, which has meant unearthing all sorts of odds and ends. Some were long-forgotten for a reason, and others brought back fond memories. Like the Pyrex glass container in my refrigerator encasing some remarkably well-preserved slices of candied citron. When I pulled the sticky citrus sections out, I realized that they don’t look quite…

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Because the question comes up from time to time, I thought I’d answer some questions about making substitutions in my recipes, and swapping out or deleting ingredients. The short answer is: Ingredients are added to recipes for a specific purpose and there is a reason that they are there. When you substitute or swap out ingredients, results will vary and won’t be the same as…

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