Results tagged recipe from David Lebovitz

Caponata

I used to have a hard time with certain cooked vegetable salads, such as ratatouille, even though people have insisted that I would like their version. Which I’ve always found odd, because if someone told me they didn’t like chocolate (I know – horrors!), I would not try to sell them on a brownie or chocolate cake. Ratatouille always tastes like a lot of stewed vegetable all mixed up,…

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When I was finalizing the recipes in The Perfect Scoop, I wrote too many recipes and needed to make room for all the other stuff that goes into a cookbook. Although I did include a favorite recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears, I decided since my first book had a great recipe for Caramel Ice Cream (that book was re-released as…

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My sauce for the summer is this one: Basil Vinaigrette. Don’t get me wrong, I love pesto. But this basil-forward sauce has the punchy flavor of fresh herbs but takes less than a minute to blend together. And unlike its thicker cousin, this vinaigrette can be drizzled over everything, from fresh tomatoes and shelling beans, to risotto or roasted potatoes, and even fresh cheese, like burrata. As soon as…

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I came up with this cake almost fifteen years ago because I was looking for ways to use all the plums that we had when I was living in California. Northern California becomes plum central during the summer, with thanks going to Luther Burbank who developed a lot of varieties of fruit in the region, including the Santa Rosa plum, named after the town in California…

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This is one of the simplest fruit tarts to make. Juicy fruits are embedded in a rich almond frangipane, making it easy to slice, and it keeps well, too. So now that we’ve got that out of the way, let’s talk about nectarines. Peaches get a lot of press. Yes, they’re juicy and yes they’re sweet. But honestly, I prefer the more assertive flavor of nectarines,…

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I am sure that after I am gone, they are going to find something peculiar in my brain. (If they find anything in there at all…) It’s a special spot that compels one to make jam, and maybe they will name it after me. For the last couple of weeks, I’ve been on a jam-making binge. We’re in the final weeks of strawberries here and I…

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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…

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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…

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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…

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