Results tagged recipe from David Lebovitz

In terms of desserts, it doesn’t get much easier than this. Affogato means ‘drowned’ in Italian, and any frozen dessert can meet this fate by tippling a little liquor or coffee over it. Classically, espresso is poured over Vanilla Ice Cream, but you’d have to be pretty hard-core to pour espresso over Espresso Granita. If I did that, I’d be ricocheting off the walls around…

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I know you’re wondering why I’m not talking about chocolate since I just posted a slew of chocolate faqs. But I made this recipe for a birthday party last weekend and had to share it. You can curse me now…but thank me later once you’ve tasted it. …and yes, you’re welcome. (In advance.) A recent story on CNN talked about how America’s Favorite French President,…

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During my interview at Chez Panisse, as I sat across the table from Alice Waters in the main dining room at the restaurant, she asked me, “What do you eat at home?” Since I’m not exactly convincing when lying, I told her. “I eat popcorn, mostly.” And continued, “I’m a restaurant cook. I don’t have time to eat at home.” In spite of that, or because of…

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I’ve had a hankering to try Heidi‘s recipe for Chocolate Chip Cookies with her secret ingredient—mesquite flour—for the longest time. But although the mesquite flour I eventually found encompasses several continents, like I do, it’s not available in the one I live in. So when I went to Texas, which I figured would be the epicenter of mesquite last June, I wandered the well-stocked aisles…

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Can someone could explain to me what the difference between Banana Bread and Banana Cake is? I’ve been wracking my brain trying to come up with an explanation, any explanation…and I just can’t think of one. If you presume that because Banana ‘Bread’ is made in a loaf pan, whereas a cake is usually baked in a round pan—by that same logic, Pound Cake would…

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I’m glad I’m not the only one around here who experiences what I call “Only in France” moments. Recently I met up with Clotilde, who writes the popular Chocolate & Zucchini blog, for a drink one afternoon. I ordered a glass of wine and she, a mineral water. Although there was a large, unopened bottle of Badoit sparkling water standing prominently behind the bar, ripe…

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Often bakers and ice cream-lovers will find themselves with a few too many egg whites leftover. So what to do with all of them? It seems I, too, always have a few in a container in the refrigerator. Liquid egg whites can be frozen just as they are. I usually do it in a specific quantity, and label it as such, since there’s nothing more…

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Although each year it’s getting harder and harder to remember that far back, I still recall when I was younger, during the summer in New England, we’d head to the dairy store for ice cream. Often I’d order pistachio; the vivid green color and the crunchy bits of pistachio were somewhat exotic to a timid little David growing up in pre-Martha Connecticut. As I grew…

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In spite of my reputation for serving guests only the finest cuisine I can muster up, I invited a friend for lunch yesterday and thought I could foist my can of salade Niçoise off on her, and I would be efficient and multitask with trying a recipe from a book I just finished. Her visit, and my can of…um…salad?….presented me the opportunity to try The…

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