Results tagged recipe from David Lebovitz

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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In terms of desserts, it doesn’t get much easier than this. Affogato means ‘drowned’ in Italian, and any frozen dessert can meet this fate by tippling a little liquor or coffee over it. Classically, espresso is poured over Vanilla Ice Cream, but you’d have to be pretty hard-core to pour espresso over Espresso Granita. If I did that, I’d be ricocheting off the walls around…

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I know you’re wondering why I’m not talking about chocolate since I just posted a slew of chocolate faqs. But I made this recipe for a birthday party last weekend and had to share it. You can curse me now…but thank me later once you’ve tasted it. …and yes, you’re welcome. (In advance.) A recent story on CNN talked about how America’s Favorite French President,…

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