Results tagged olive oil from David Lebovitz

It’s funny, because some people get the impression that I don’t like where I live. Which is kind of strange, because I don’t understand why anyone would think that I’d live somewhere where there was a dearth of clothes dryers if I didn’t like it. And if you saw the paperwork that I have to fill out just to stay here, well, let’s just say…

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On a recent visit with my friend Tricia Robinson, who lives in the small village of St Jeannet, overlooking Nice and the Côte d’Azur, after a huge lunch, we weren’t that hungry for dinner, so we decided to just sip some rosé and wait for inspiration to strike. I was admiring her mortar and pestle, there was some violet-colored spring garlic, a bottle of local…

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When I was a newbie, someone in the cookbook biz once told me that if a cookbook has one great recipe in it, it’s totally worth it. And I agree with that. I have a mountain of cookbooks, and most have plenty of tempting recipes but I’ve only made one thing from many of them. But those that do make the cut become standards—or what…

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Quite a few of you were interested in what happened around here on Thanksgiving. Even though my internet service is on it’s second week of vexing me, and I’d just assume go on strike like everyone else around here, in protest, I don’t think I’d get much sympathy, so I thought I’d better get my Thanksgiving post up. I just saw a report on CNN…

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French people often drink apéritifs before dinner, but rarely cocktails. Americans who come to Paris are often perplexed when the waiter asks them: “Vous desirez un apéritif?” and a few minutes later, they’re handed a glass of red Martini & Rossi instead of the straight-up, dry martini that they thought they had ordered. And another heads-up: tourists are equally perplexed when the check arrives and…

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A recent post on Marinated Feta elicited some interesting comments and questions about olive oil. Here’s a few tips that I follow when buying, using, and storing oil: 1. Keep olive oil out of the light. I know you’ve spent a lot of money on your oil and you want to look at all those pretty labels lined up on your countertop. But too bad;…

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There’s lots of feta-like cheese out there, but only cheese made in Greece is considered true feta nowadays and you can’t call it feta anymore unless it was produced there. Like Champagne, which has to be made in Champagne or Brie de Meaux which has to be made is Meaux, it isn’t feta unless it’s made where it’s supposed to be made—in Greece. Although I’m…

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Way back when, after I arrived in France, I wanted to be all Provençal like we thought we were in Berkeley (except you’d need to force me into a beret only at gunpoint)…but I did go off on the lookout in Paris for a large, sturdy mortar and pestle. I didn’t know what they were called in French at the time, so I went into…

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Sonoma County

Just a short drive across the Golden Gate Bridge from San Francisco, Sonoma County is a gorgeous winemaking region about an hour north (unless you’re me and have a horrible sense of direction and get lost…then it will take longer.) But once you arrive, you’ll find that Sonoma boasts world-class cheesemakers like Ig Vella who makes Sonoma Dry Jack, a hard grating cheese whose exterior…

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