Results tagged recipe from David Lebovitz

I always dreamed of writing a soup cookbook. A book of recipes where there’s no need to carefully measure or weigh anything, variations are not only allowable, but encouraged, and cooking times are merely suggestions, and not cast-in-stone instructions to be followed like the ten commandments. In addition, yes—most soup recipes can be successfully multiplied or divided, and yes—they can be made in advance and…

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There’s an inside joke amongst people who write books about baking that any recipe that begins with “Using a candy thermometer…..” scares the pants off of people and is enough to ward away all but the most dedicated baker. I’m not sure why that is. It’s like when people tell me, “I can’t bake.” While baking is a fairly exacting affair, 1 cup of sugar…

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I promised a bunch of holiday-friendly recipes this month, and this one is a doozy! Peanut butter cookies, filled with salted peanut caramel—do those sound as good to you as they do to me? The recipe is from The Art and Soul of Baking by Cindy Mushet, who is one of America’s best bakers. Her name might not be on the edge of your tongue,…

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When I moved to Paris, almost immediately I went looking for a tarte Tatin mold. The one I’d bought years ago in Paris, I’d left back in San Francisco. I suppose could’ve packed it with me, for its third overseas journey but that would be one heck of a carbon footprint for a simple little pan, wouldn’t it? So I went to my least-favorite kitchenware…

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It’s annoying to come across a recipe raving about the taste or beauty of something exotic or unattainable. You can’t please everyone (no matter how hard I try…) and although not everyone can find quince in their local market, they’re not necessarily all that hard to track down. Heck, sometimes they’re right in your own back yard. Yet even if you do scope some out,…

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If you want to see a normally unflappable Parisian go into a little bit of a crazed frenzy, you don’t need to watch their reaction to me mercilessly butcher their beautiful language. One just needs to utter a single word — cheesecake. As soon as I took the cream cheese out of the refrigerator this morning, my French other-half started circling the kitchen counter, to see what was…

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I’m a big fan of any recipe that uses minimal ingredients—but has maximum impact. And I especially warm up to a recipe that’s also easy to make. I like this idea so much that I wished I’d come up with the idea before the minimalistic Mark Bittman did. Because if I did, perhaps I’d be writing for the New York Times and Mr. Bittman would…

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Although I’ve often been critical of the French trend towards putting food in silly little glasses, called verrines, once again, I find myself eating my words around here. On a recent trip to Ikea (I know…I know what I said…) I saw these great little glass candle holders and thought they’d be perfect for servings of something…like, say…individual portions of Tiramisu. Which are great for…

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It’s true that the French have a thing for singers in pain. But Americans aren’t really all that different. They had Jacques Brel and Edith Piaf, and Barbara and Dalida. Bonus points are given if one is so triste that they commit suicide. Which makes Britney Spears ineligible, but we Americans do have Judy Garland. Being French, naturally, Romain worships Judy Garland.

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