Results tagged recipe from David Lebovitz

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…

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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…

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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…

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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,…

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  I didn’t fall in love with chestnut honey right off the bat. When I took my first spoonful from the jar, I took a little too much and recoiled from the bitterness. While celebrated in some cultures, some of us are less-accustomed to bitter flavors. I can’t eat bitter melon, for example, but I have come to love chestnut honey, especially when dribbled over toast with butter, fresh…

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With spring around the corner, all thoughts are turning to fruit, while we wait for stone fruits to arrive. Nectarines, peaches, plums and apricots will soon be at the markets, usually led by cherries, which are often the first to make an appearance. I was leafing through Sweeter Off the Vine, by Yossy Arefi, a book dedicated to using fruit year-round, from squash, pumpkin and…

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I fell in love with sherry the first time I went to Spain, but it’s something that slips my mind when I’m looking for something in the drink department. And Sherry, by Talia Baiocchi hoped to change that for me, and for lots of other people with her book, which has the best subtitle ever: “The wine world’s best-kept secret.” At that sums up a lot…

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I’ve been thinking about man’oushe for years, ever since I went to Lebanon and someone handed me a warm flatbread right out of the wood-fired oven. It was the perfect snack: A warm, slightly supple dough slathered with za’atar, an herbaceous seasoning blend punctuated with sumac and sesame seeds. It has a slightly astringent flavor, due to the tang of sumac and the sharpness of the wild…

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My desert island food is corned beef. Hot, piled up on a sandwich, between two pieces of rye bread with spicy brown mustard smeared liberally inside, corned beef is the one food that I could find myself being happily enjoying if trapped on a desert island. (With unlimited ice-cold pitchers of tropical cocktails, of course.) I also want cole slaw and half-sour pickles, too. Although if truth…

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