Results tagged recipe from David Lebovitz

I was once on a panel about blogging and everyone was surprised when I said that at any given time, I have about seventeen posts started, either sitting on my kitchen counter or partially written on my computer. With the focus on blogs being a little more spiffy than they used to be, back when you could – for example – write a haiku to a…

Continue reading...

As much as we like to rib each other about our differences, France is no different from America when it comes to a few things. You can discuss amongst yourselves some of the other things, but the one I want to talk about today is green onions, or scallions, as they’re called in certain parts of the United States. No one can quite agree on what…

Continue reading...

Whew! Last week was a busy one. I was on a deadline for a book, and as always, the last few weeks were a sprint to the finish. My neck still smarts from being glued to my computer, but it was nothing a few post-writing cocktails couldn’t fix. However I barely had time to shop or do much cooking while I had hammering out words. I’m not really a…

Continue reading...

Shortly after I had moved to France, I made dinner for friends in my apartment, which we finished up with a chocolate tart, which I flecked with a few grains of flaky sea salt. Everyone ate their desserts but one guest, politely, finally spoke up to let me know that somehow, I’d gotten some salt on the dessert. Since then, salt has become a popular ingredient…

Continue reading...

A French friend recently said to me “On ne peut pas tout avoir” – “You can’t have it all.” But with mangoes, I feel like I can. Soft, sweet flesh, sometimes with a hint of spice, and easy to peel, mangoes just may be the perfect fruit. When I lived in California, they were blissfully in season during the spring, bridging the gap between when last of the winter fruits…

Continue reading...

I was planning on spacing out the cocktail recipes here with some other recipes, but I had a few baking stumbles and went through so much nut flour, butter, and eggs that I needed to take a baking break. And what better way to relax than over a refreshing spritz? I was introduced to the Spritz when I went to coffee school in Trieste, Italy. I drank at…

Continue reading...

Whenever I’m in New York, I have a few drinking buddies all ready to hit a few bars for cocktails with me. One friend who I used to work with at Chez Panisse is at the top of that list and we both like our cocktails the same way: Not on the sweet side. So when we go out, we scan bar menus to find drinks…

Continue reading...

This past Easter, I had brunch with my family in New York at Maialino. I think we are all on the same wavelength about brunch (and about facing other people early in the morning) because we sat down at the civilized hour of 2pm. After we all ordered what we wanted and we also added a basket of pastries for us to share. Before the waiter walked…

Continue reading...

While people have been tripping over each other lately, letting everyone know how authentic they can be, outraged over a recipe or poem they saw online, one only needs to look to Korean food to see how it’s done. Koreans don’t seem to have the same strictness to guidelines that are bestowed upon other cuisines, which is great because you can cook, add things that you like,…

Continue reading...