Results tagged recipe from David Lebovitz

This award-winning recipe goes quite a ways back. It first landed on my radar via food-writer Arthur Schwartz, who led me to this recipe for this Asian-inspired chicken dish. It sounded so good and easy to make in a skillet, on the stovetop, and included everything I like – moist chicken thighs, a burst of chili powder, a bit of sweet-saltiness, and lots (and lots) of garlic….

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Last week, when I had to go into my local France Telecom office, instead of the usual dread, a thought flashed through my mind: “Well, at least this might make a good story for the blog.” But I want to spare you all that stuff so you can concentrate on the glories of Paris rather than the indignities that we citizens of the state must…

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For some reason, people think I eat out all the time. While I like eating in restaurants, I don’t like being served something that I don’t like. (Funny, huh?) So I mostly make food for myself, since when I do, I get to pick and choose exactly what I’m going to make, what I’m going to put into it, and how to cook it. I’ve…

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Let me brag here a bit—my kimchi was a huge success…although I’m still giving it a few more days of fermentation before I go ahead and chill it. And it went particularly well with Vietnamese ribs. In addition to being a little gaga for Korean food lately, I’m also on a caramelization kick, craving anything with caramel. Ribs, tarts, cookies, cakes, frostings…you name it, I’m gonna…

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Here are my tips and step-by-step instructions for How To Make The Perfect Caramel. (You may also wish to read Ten Tips for Making Caramel, which preceded this post.)

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This is the post I never thought I’d write. I never wanted to tackle madeleines. I thought they were something that…darn it…you just needed to eat in France. Like hamburgers and bagels, some things just don’t translate cross-culturally. If you wanted a madeleine, darn it, you came to France to have one. I mean, did you ever have a bagel in Banff? Do you even…

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This past weekend I went to the Marché des Producteurs de Pays, a lively little outdoor event where people come from across France to sell their edible wares here in Paris. Naturally there were lots of mountain cheeses, specialty honeys, and regional wines. But I was on a mission to stock up on les pruneaux d’Agen since I knew les producteurs would be there from…

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This dessert is the result of a happy accident. I’d been developing some recipes and after a couple furious days of recipe testing, I had a zillion containers of various odds and ends lying around. I mixed and matched things together, blended them all up, and stuck the mixture in the freezer. A bit later, I tentatively dug in my spoon in and tasted the most delicious batch…

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‘Tis the beginning of the season for holiday baking. Years ago I gave the much-maligned fruitcake a makeover, dressing it up with plumped-up sour cherries, an overload of chocolate, and a boozy bath of liquor added at the end. You may remember my fruitcake disaster, so I’m not about to give anyone advice on preservation techniques. And you’ll notice my cake dipped a bit in…

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