Results tagged red wine from David Lebovitz

Some say that the French can be very narrow in their definitions of things, which is why traditional French cuisine can be so simple, yet spectacular; because the classics don’t get messed with. Other cuisines, however, do get modified to local tastes, like les brochettes de bœuf-fromage, or beef skewers with cheese, at les sushis restaurants, popcorn available as salty or sweet (!?), and while…

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People often ask me what Parisians do for Thanksgiving. And while many French holidays are celebrated in America, Thanksgiving is one that doesn’t cross the Atlantic. I’ve done a Thanksgiving dinner for friends and it takes quite a bit of time to find and assemble all the ingredients. And although a few stores that cater to American expats stock everything, it’s more fun to make…

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Le Rubis

After all this time you’d think that I would have figured out how to go back to older postings here on the site, update them, then bring them up to the front. Because if things change on a subsequent visit, or if I hear something major has changed, I like to make sure we’re all in the same loop. But not being so tech-savvy, I…

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Lebanese Meze

The Lebanese are real “snackers”, a point brought home by Mazen Hajjar, the owner of 961, Lebanon’s first (and only) craft brewery that told me if I went into someone’s home in Lebanon and they offered a drink – but no bowl of nuts or seeds, “You should go…just get up and leave immediately.” Fortunately I never had to, because true to his word, each…

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Le Louchébem

Where do you go on a rainy afternoon if you find yourself near the middle of Paris? Quite a bit of the town has emptied out, as people make their exodus away from the city for the holidays. Those of us here are celebrating at home – or from the looks of things out there – doing a little last-minute scrambling for holiday gifts. There…

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Yes, it’s winter in Paris. And while the temperature drops, folks move inside the cafés to escape the cold, except the hearty smokers, who are seemingly immune to the chill outside while they puff away on les terrasses. And while we’re all bundled up, shivering on the sidewalks as we go about our days, on café chalkboards are scrawled the words: Vin chaud. Vin chaud…

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I now have conclusive proof that I’m not imagining it: There is an international conspiracy to get me to eat squid. Before you say, “You should try it breaded and dipped in spicy sauce!” or “You haven’t tried had my Thai-style squid!” – I should let you know that I’ve installed a special filter on the site that bans the words “You should…” or “You…

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Every once in a while, it hits me: I need steak-frites. It’s an infrequent indulgence, but when I do have it, I like my steak with a crisp exterior, pan-seared until saignant (medium-rare), with a large pile of real frites. Most my French friends like their beef bleu, which is close to uncooked, and if you order it that way, when you cut into your…

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Panforte

I’ve been going through my kitchen cabinets, and refrigerator…and freezer…and desk drawers, which has meant unearthing all sorts of odds and ends. Some were long-forgotten for a reason, and others brought back fond memories. Like the Pyrex glass container in my refrigerator encasing some remarkably well-preserved slices of candied citron. When I pulled the sticky citrus sections out, I realized that they don’t look quite…

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