Results tagged recipe from David Lebovitz

I’ve been making these Fruitcake Bars more and more as the holidays approach. Not only are they incredibly simple to put together, unlike other fruitcakes, these really do taste great. They can be made up to a week in advance, which will undoubtedly help alleviate holiday stress. It’s from my archives but thought it worth sharing again since folks enjoyed them so much at a…

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When I started this site, I had forums, where people could chat and post messages. Before we took it down (because my brain was about to implode), one of the burning questions on there was this: Is couscous pasta? My contention was that it wasn’t, since it wasn’t a ‘paste’ (or as the French would say, un pâte), which is what I believe—in my limited…

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Every year I spend an inordinate amount of my time poaching fruit. It’s usually because I’m powerless to resist all the pears in baskets at my market, and buy far more than I need. Yes, much of my sweet bounty find its way into sorbets, cakes, ice creams, and jams. But one of my favorite ways to keep those pears around a little longer is…

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When I applied for my job at Chez Panisse, I’d just left a restaurant where the chef was, what we call in the business, a “screamer.” One of those chefs who flips out in the kitchen and yells indiscriminately. Contrary to what television might lead you to think, this isn’t a new phenomenon. I didn’t really yell all that much when I was a chef. But whenever…

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Should you happen to see a ray of sunshine in Paris, if you follow it, chances are pretty good you’ll find someone sitting in a café, face-forward, basking in its warming rays. And although unofficial in most of the parks and public places, folks here also like to celebrate the arrival of any good weather with un picque-nique. Picnicking in Paris can be a dicey…

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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…

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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…

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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…

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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…

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