Results tagged recipe from David Lebovitz

Some say, “You eat with your eyes.” I don’t know about you, but until my eyes start sporting incisors, I’ll continue to use my mouth. Especially when drinking cocktails. I was recently at a bar that specialized in herbal concoctions and ordered a Rosemary Gimlet. I’ve been focusing a little more on gin these days, favoring an ice-cold martini over my usual whiskey or rye-based drinks….

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When I was growing up, I would not eat pumpkin pie. My mother never made it but they served it at our school cafeteria in New England and the orange filling looked a little jelled. It certainly wasn’t as appealing at the Boston Cream Pie on plates just next to the slices of the pie, with the glossy chocolate icing and the cool vanilla pastry…

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I’ve been laid up this week with a messed up knee, and let me tell you, it hasn’t been easy. The moment the accident happened, I felt my entire leg buckle, and for the next 72 hours I could barely move. Stairs were impossible and even putting on socks was a Herculean task. Sleep also eluded me because there was no position that I could hold my leg in that…

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I’ve never been a huge fan of sticky buns because I find many of them teeth-screamingly sweet. That said, these dial down the sweetness in favor of flavor, courtesy of two of my favorite things: pecans and maple syrup. And having the two swaddled in a butterscotch-like caramel seems to make each one taste even better than they do on their own. I was intrigued by…

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I’ve been in San Francisco this week, doing some events – which is actually an excuse for eating my way around town. San Francisco is a city that seems to reinvent itself every few years. But what thing that keeps going in the same direction is the quality of the food and the ingredients that are available. I’ve spent time with a French artisan butcher, met…

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I’ve had a long love affair with Chartreuse liqueur, even before I visited the monastery back in the 1990’s. We were led through a somewhat terrifying display of hooded monks (not real ones, fortunately, but long-face replicas), the kind you see in historical or agricultural museums in France that are meant to depict a historical representation of something, even drying prunes – likely for educational purposes, but always…

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When I was in high school, our principal came up on stage during assembly one morning and stood there for a moment, until he got our attention. After a long pause, he inhaled deeply, and said, “We have a very sick person in our midst.” Nobody moved, and we were all kind of stunned for a minute, hearing such a grave pronouncement. Finally, we learned the…

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Marshmallows + chocolate + Graham crackers x ice cream = Bliss. A few people, including Deb, intimated that my beloved combination of marshmallows, chocolate and spiced crackers might be in danger of becoming passé, which was the first I’d heard of that. I don’t want to quibble with her, because she knows her cocktails, and dumplings. But on the other hand, I guess in the…

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This year seems to be a banner year for cookbooks and there are so many that I’ve leafed through and bookmarked, that even though it’s early in the cookbook season, I feel like I already have the next twelve month’s worth of great recipes to try on my docket. Lately I’ve been impressed by books that make cuisines that people might feel daunted about tackling, accessible. And even…

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