Results tagged onion from David Lebovitz

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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