Results tagged recipe from David Lebovitz

I was recently interviewed about cookbooks that I like and when I thought about the ones I’ve been most intrigued with, a few stood out. They were single-subject books that explore a single topic, which I find useful when looking for a straightforward recipe to try out. But the more complex, thorough books help me understand cuisines that I’m not all familiar with. For example,…

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The French do a lot of baked goods very well. if you’ve been to Paris, you don’t need me to tell you that with over 1300 bakeries in Paris, it’s not hard to find a pastry or baked good on every block that will be more satisfying than you can imagine. One of the rare baked goods that the French haven’t quite mastered are les…

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Tarama

The first time I saw tarama, I hated it. It was a brilliant pink color, one not generally found in nature. And when I heard the paste was fish egg-based, I said, “Non, merci.” Since then, I’ve become a bit accro (hooked) on the Greek spread, and decided it was time to spread the word. And I’m not the only one who’s become a convert….

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When I was on book tour last spring, a charming woman brought me a personally signed cookbook that she thought might have once been mine. As some might know, I am still waiting for the two cases of cookbooks that were signed to me, that I sent from the states to Paris when I moved over a decade ago. Yes, I’ve been patient. Every time…

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Chermoula

The editor for My Paris Kitchen came to Paris last week. Since we’d spent two years working together on a book about my kitchen, I figured – at long last – we’d be able to dine tête-a-tête, in my actual Paris kitchen. So I invited her for dinner. We were in touch nearly every day for the last few months as I raced toward the…

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When I was in Sicily, either it slipped my mind, or my mind is slipping, because for one evening, I was supposed to be responsible for making something for dessert. I was offered a number of beautiful things to cook or bake with, and my mind kept wandering back to the heavenly ricotta cheese that we’d seen being made earlier that day. Since we brought…

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I once told a crowd that I was preparing a dessert for, that I don’t like sweet things. I didn’t realize it would get such a big laugh – so I guess I should have worked on the delivery of that line a little bit beforehand. But I had to explain that I like things on the tangy and tart side, which is what happens…

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I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when they’re in season. It gets particularly dire when faced with apricots and cherries, two fruits whose seasons are much shorter than the others. The first fresh apricots I saw were back in upstate New York, around the…

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One thing I love about traveling is that I get to read. As much as we all love to be connected, it’s nice to be somewhere – like 5000 feet up in the air, where your biggest concern is who gets the armrest – where that isn’t usually a possibility. (Although I also spend a considerable amount of time up there wondering if whoever designed…

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