Results tagged lemon from David Lebovitz

I once asked a restaurateur, who owns restaurants in European and in America, what he thought was the main difference between the food in American and the food in Europe. “Everything’s very sweet,” he replied right away. I thought about it for a moment, and considering everyone’s got their panties in a knot about all the sweeteners that are dumped into everything from tomato sauce, bottled…

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Not everyone thinks of citrus fruits as “winter fruits.” But that’s when oranges, grapefruits, tangerines, lemons and limes are often at their peak. And that’s a good thing, because there’s nothing that brightens up any season – but especially winter – than a classic French lemon tart. Any bakery in Paris will have a Tarte au citron on offer. Some are on the sweet side,…

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When I proposed an article to the Los Angeles Times about unusual ice creams, I was surprised when took me up on it. Yikes! So I went to work, inventing recipes for some new flavors, and adding a tangy twist to a frosty favorite. So no foolin’…if you’re looking for some all-new wacky flavors to churn up, head to my article 31 Flavors? Think Outside…

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When I lived in San Francisco, I used to stop at Whole Foods occasionally and frequent the salad bar. Because I’m a big fan of cookies, I’d often grab a cookie for dessert. One day I noticed big, cushy-looking gingersnaps amongst all the other cookies, and picked one out. After finishing my salad, I took the cookie out of the slender brown bag and took a…

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Lest you think this is turning into a blog about obscure, leafy ingredients, you might be right. But when I sniffed the very fragrant leaves of lemon verbena, or verveine, growing out-of-control at my friend Trisha’s house near Nice, and she told me to take as much as I wanted home, I dove for the clippers. And almost as soon as I got home, to…

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Hummus Recipe

I began my cooking career at a vegetarian restaurant in Ithaca, New York. Although you’ve probably heard of the other vegetarian restaurant in town, I worked up the hill at the Cabbagetown Café. While we weren’t as famous, the food was really good. Farmers would come in lugging crates of dirty root vegetables, crispy radishes, and slender green pea pods, and we’d make what we…

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This is the post I never thought I’d write. I never wanted to tackle madeleines. I thought they were something that…darn it…you just needed to eat in France. Like hamburgers and bagels, some things just don’t translate cross-culturally. If you wanted a madeleine, darn it, you came to France to have one. I mean, did you ever have a bagel in Banff? Do you even…

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Although it’s possible to buy citrons confits at Arab markets here in Paris, making Moroccan Preserved Lemons couldn’t be easier and they taste far fresher than anything you can buy. I insist on foraging through the mounds of lemons at my market in pursuit of the smallest citrus possible (which I don’t recommend doing here, by the way, unless you know the vendor pretty well.)…

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