Results tagged recipe from David Lebovitz

When I was finalizing the recipes in The Perfect Scoop, I was conflicted about something sweet. Even more so than I usually am. Some might call it a character flaw, but for me it’s normale. I wrote too many recipes and I needed to make room for all the sumptuous photography. I’ll admit once I got started I got a bit too eager and couldn’t…

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Maybe this happens to you. Maybe it doesn’t. You’re invited to a party and as a nice gesture, you bring something along. Being a baker you decide, naturally, to bake something. So you get to the party, you’re wining and dining, loosening up and enjoying yourself. But when people find out you’ve brought a dessert, they all of the sudden get very interested in you,…

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Kig Ha Farz is a homely, but absolutely delicious, Breton specialty that few French people even know about. It’s highly-unlikely that you’ll ever find it served in a restaurant although I’ve heard reports of one Breton crêperie near Montmarte which makes it one day a week, but I haven’t investigated further. But if you travel through Brittany, some old-fashioned stores sell the simple sacks which…

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This time of year brings Seville oranges to the markets in Paris. For the past few years, I kept complaining they were hard to find since it’s perhaps my favorite of all jams and jellies to make and eat. But lately, they’ve been everywhere. (See? It pays to complain. Either that, or a whole lot of French produce suppliers read my blog.) And I found…

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Back in my intrepid youth, when my hair dipped below my ears (when I had hair, that is…), I flirted with vegetarianism. I should probably say it was more than a passing fancy; I was a vegetarian for about six years and even worked in a vegetarian restaurant. At Cabbagetown Café in Ithaca, New York, we’d ladle up bowls of Cashew Chili or curious soups,…

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The word ‘consulting’ always sounds like a dream job when you’re stuck working in a restaurant kitchen, slaving over a hot stove, on the line. As a consultant, it sounds like you sweep into a kitchen, where the staff welcomes you with open arm as their savior, and you magically transform the meals coming out of the kitchen into extraordinary feats of culinary magic. In…

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Did you know that when a chocolate cake recipe says to “Grease a cake pan and dust it with flour”, you can substitute unsweetened cocoa powder for the flour? Here’s a favorite chocolate cake recipe tip: Simply butter the cake pan then spoon in a heaping spoonful of cocoa powder, then shake the pan to distribute the cocoa over the bottom and sides of the…

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Gale Gand is a terrific baker and her latest book, Chocolate & Vanilla, is a double-sided treat of a cookbook that’ll have you flipping the book over-and-over almost as much as you’ll flip over the chocolate and vanilla desserts inside! Last weekend I was invited to a birthday party, and as I flipped through the pages of her book, I was intrigued by the delicious-looking…

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What f I told you that there was a caviar you can buy for around 3 bucks per pound? You might say, “David, you’re crazy!” Well call me fou…(which wouldn’t be the first time) but lentilles du Puy, the French green lentils from the Auvergne, are not called ‘the caviar of lentils’ for nothing. I’m sure many of your out there might lie awake at…

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