Results tagged recipe from David Lebovitz

I once asked a restaurateur, who owns restaurants in European and in America, what he thought was the main difference between the food in American and the food in Europe. “Everything’s is sweeter,” he replied right away. I thought about it for a moment, and considering everyone’s got their panties in a knot about all the sweeteners that are dumped into everything from tomato sauce, bottled salad…

Continue reading...

Jook

French supermarkets are funny places. In my book, I touched upon that touchy subject, as well as a few others. But let’s not get into that here; let’s just say that they’re not the best places to buy fresh produce. Which may explain the mystery of the liberal use of canned corn around here. When I came back from a recent trip, on a late…

Continue reading...

On a recent visit with my friend Tricia Robinson, who lives in the small village of St Jeannet, overlooking Nice and the Côte d’Azur, after a huge lunch, we weren’t that hungry for dinner, so we decided to just sip some rosé and wait for inspiration to strike. I was admiring her mortar and pestle, there was some violet-colored spring garlic, a bottle of local…

Continue reading...

Socca Recipe

When people come to Paris, they often ask me where they can find good bouillabaisse. And when I tell them, “You can’t”, they’re always very surprised. “Well, isn’t it French?” they’ll reply. Yes, it is. But to get many of the regional specialties in France, you need to go to the region. Hence my frequent visits to Nice, to get socca at the fiery source. And…

Continue reading...

Do you know what media training is? If you don’t, it’s when they teach people to behave on television and radio. They work with politicians, business executives, and, of course, in this day and age, they work with a lot people (and I mean, a lot…) that are involved in corporate and celebrity crisis control. But there’s a special group of media trainers that teach…

Continue reading...

I don’t like to make promises I can’t keep. So when I posted on my classes at the L’école du Grand Chocolat Valhrona, everyone began clamoring for the secret technique for the caramelized white chocolate that was shown. Technically, even though I didn’t promise anything, I can’t say I blame you—if I saw a picture of it, I’d want to know how to make it,…

Continue reading...

A few years ago at a culinary conference in the states, I met some eager-beaver folks from the International Rice Board, or something like that, who were there to promote rice consumption. I told them, point blank: “If you really, truly want to increase the consumption of rice, just send everyone a rice cooker.” I loved mine, but unfortunately in Paris my kitchen is so…

Continue reading...

I was in the middle of a lovely spring lunch at Chez Prune up by the Canal St. Martin the other day with Paule Caillat, a friend who teaches cooking classes here in Paris. We talked about many things, but of course, the conversation quickly turned to the most important subject of them all: baking. And soon she began to tell me about this tart dough…

Continue reading...

Well, I wouldn’t say it was exactly stealing. But last time I was in the states, I was going through one of my frighteningly-full storage lockers (there’s your glimpse into the glamorous life of international living…) and while rifling through cookbooks, I came across my own personal book of handwritten recipes, a fat mess of pages, stained with butter, eggs, almond paste, and lord-knows what…

Continue reading...