Results tagged pecan 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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There are a lot of things I like about living in Paris. There’s shopping at the outdoor market and knowing the vendors and having them give you the good peaches, and not sticking a few icky ones in the bottom of the bag. Picking up a still-warm baguette and ripping the end off the very moment you step outside the bakery. And getting to go…

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I’d been planning on making a pecan pie this year for Thanksgiving, but unfortunately, the list of ingredients sent me on a little scavenger hunt around here, as American baking in a foreign country can do. And in spite of my best efforts, I didn’t quite make it. The first issue was I opened a big bag of pecans that were brought o me by…

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Believe it or not, there’s been a spate of cupcake places opening in…of all places—Paris. I haven’t been in to any of them, but I should probably go at some point since I’m not sure if it’s just a fad that’s going to end soon, or something that might be here to stay. Parisians aren’t especially fond of cakes with thick layers of frosting or…

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I gave this recipe out a year or so ago on the site. But because it’s so easy to put together, I made it yet again last night, to have as a little nibble with some white wine before dinner. And we couldn’t eat it fast enough. (And almost didn’t have room for dinner.) It’s adapted from The Sweet Life in Paris. So for those…

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I never planned to write about this granola, since both Molly and Cenk did excellent adaptations. Because they are probably sick of me clicking on their sites, I finally jotted it down on a scrap of paper. And since that scrap of paper gets pulled out of my files at least once every other week, I thought that it was simply too good to keep…

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(I’ve been working on updating some of the Recipes in my archives, which I carried over from a previous version of my site. For this one, I thought it’d be best to go right to the source, and I asked Giovanna Zivny, who originally provided the recipe, to update it and include her photos. We both worked for many years together at Chez Panisse, her…

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What do you get when you take eight dedicated bakers, put them in a country kitchen (one that’s professionally equipped), and put them to work for three days of cooking and baking with chocolate? You get a whole lotta chocolate! If you didn’t come along on my three-day cooking class with Susan Loomis at her home On Rue Tatin, here’s a run-down of our week…

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