Results tagged onion from David Lebovitz

When Darina Allen sat down to talk to us, a small group of food writers, it was just after her son and daughter in law, Rachel Allen. It was definitely nap time, and I put my camera in my bag along with my notepad, and contemplated having a little bit of a mental break while sit around in a kitchen, listening as Darina planned to…

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There were various responses on my Strawberry ice cream recipe, requesting a retraction of the moniker ice “cream” since it didn’t have cream in it. And a respected food writer pointed out that pumpkin was obligatory in Soupe au Pistou. I, too, know that folks will sometimes call something hot ‘chocolate’ even though it was made with cocoa powder instead of chocolate. And have been…

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When the recent cloud of volcanic ash cruelly snatched my vacation away from me, not only was I miffed I wouldn’t be heading across the ocean (and let me tell you, there’s nothing more depressing than unpacking a non-used swimsuit, sandals, and sunscreen out of a suitcase), but I was sad I would be missing dinner with Yotam Ottolenghi at his restaurant, Ottolenghi. I’d written…

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I’m a big fan of any recipe that uses minimal ingredients—but has maximum impact. And I especially warm up to a recipe that’s also easy to make. I like this idea so much that I wished I’d come up with the idea before the minimalistic Mark Bittman did. Because if I did, perhaps I’d be writing for the New York Times and Mr. Bittman would…

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When I arrived in France a few years ago, I was a surprised to find that red onions are rare and cost nearly four-times the price of yellow onions. I reasoned that although French cuisine uses lots of onions, most often they’re cooked to enhance their sweetness, and they become an essential backdrop for braises, stews, and casseroles…and most-notably in French Onion Soup. So why…

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