Results tagged olive oil from David Lebovitz

I eat a salad almost every day. I grab a big bowl, make dressing in it, then toss in whatever ingredients I have on hand. It might be a hard-boiled egg, miscellaneous greens, bits of roast chicken, slivered carrots, shredded cabbage, toasted nuts, cherry tomatoes, crumbled cheese, and so forth – whatever I have on hand. (But hold the alfalfa sprouts; does anyone really like…

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The good news about my trip to Sicily is that it wasn’t all eating almond cookies and cannoli, looking for parking spaces in Palermo (and paying one of the fellows lurking about to keep an eye on the car), gorging on fresh ricotta, and wiping and everything you possible can in generous drizzles of the amazing olive oil produced there. There was “pasta” – made…

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Sicily

I’ve been living in what is arguably the center of Europe for a while now (and I’m certain someone will get out their ruler and argue that technically, I don’t actually reside in the precise center of the continent – but let’s just go with that for the sake of the story), I don’t visit other countries as often as I’d like. It’s so easy…

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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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One thing you learn quickly if you travel to, or somehow explore otherwise, the various cuisines of the Middle East, is that every country, and seemingly…every single person, has their own idea of what za’atar is. And they’re very (very) attached to it. So much so that a chef in a restaurant in Jerusalem rolled up his sleeve to show me a tattoo of what…

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There’s a big difference between lucky and fortunate. Luck is a winning lottery ticket blowing in your window. Fortunate means that you’ve taken the initiative and done something. And because of it, there was a positive outcome. So I would probably say that I was lucky because my mother was a good cook but it’s debatable whether I am lucky, or fortunate, because my partner…

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If I read one more recipe that begins with saying that the recipe is the perfect way to use up the overload of summer tomatoes, I’m going to scream. Okay, in deference to my neighbors, I won’t. But to me, there is no such thing as having too many tomatoes. That’s just crazy-talk. We don’t have the overload of great tomatoes in Paris that folks…

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Kale Chips

It’s arguable whether Paris is a “cutting edge” city. With a rich culinary tradition, change comes slowly (and sometimes requires a little coaxing), and the arrival of kale is no exception. Although we can now get kale sporadically in Paris, thanks to The Kale Project, I was fortunate when a friend came to Paris bearing the fruits (or leaves) of crinkly denseness. In a “be…

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Labneh

I have always loved Middle Eastern foods. The fresh vegetables, the liberal use of herbs and seasonings, including a touch of spiciness at times, and the casual way of eating that the food encourages. Meze is the term that’s used to define all the “little plates” that get brought out to begin in a meal, served in little bowls often with pools of olive oil…

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