Results tagged recipe from David Lebovitz

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…

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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…

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I’d say a good 20 to 30 percent of my refrigerator space is given over to pickles. I love anything pickled—onions, cabbage, cauliflower, zucchini, and chile peppers. If it’s pickle-able, you’re likely to find a jar of it buried away in my far, deep recesses of my refrigerator. In fact, all of the above (and more) are in there right now, marinating as we speak….

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Not to simplify some of the world’s great and highly-nuanced cuisines, but much of their flavors can be accomplished at home by just stocking your pantry with a few of the essential ingredients. The first time I made a tagine, I’d never mixed spices together like cumin, turmeric, cinnamon, and saffron in one dish. But what came out of my oven about an hour later…

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I hate to generalize, but aside from body-checking anyone in their path, there are other ways that Parisians are different than Americans. If you don’t believe me, ask some of the friends I traveled with recently, who have the bumps and bruises to prove it after a plane arrived from Paris and the dining room where we vacationed turned into a game of human pinball….

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When I was in the states last year, I was in a coffee shop and for some reason, the conversation with the folks turned to what I was doing in their city. I’m not sure how they knew I wasn’t from around there, but I can only assume it was my startlingly-good French accent, which is always a sure give-away. I mentioned I was a…

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I was having dinner at Racines a few weeks ago, and excused myself during the meal to run upstairs and use the facilities. While up there, I had a few minutes to stare at the wall in front of me, which was covered with pictures and pages of text from various books. One page stopped me mid-moment, it was are recipe for something called Gâteau…

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Due to a quirk in the way my website was initially set up, a short list of recipes on my Recipes page are in a format that I can’t alter. A friend suggested I get an intern to re-do the recipes, but I looked at the list and scoffed—heck, I want to remake everything there! So I’m going to be re-presenting some of the recipes…

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When I was a newbie, someone in the cookbook biz once told me that if a cookbook has one great recipe in it, it’s totally worth it. And I agree with that. I have a mountain of cookbooks, and most have plenty of tempting recipes but I’ve only made one thing from many of them. But those that do make the cut become standards—or what…

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