Results tagged red wine from David Lebovitz

When I was in Cahors, I had dinner with a French woman who teaches English. She told me one of the biggest differences between English and French is that in English, we often use a lot of words to mean one thing. And not all of them make sense. I’ve never really thought about it all that much, but she was right; we do tend…

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Every year I spend an inordinate amount of my time poaching fruit. It’s usually because I’m powerless to resist all the pears in baskets at my market, and buy far more than I need. Yes, much of my sweet bounty find its way into sorbets, cakes, ice creams, and jams. But one of my favorite ways to keep those pears around a little longer is…

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Alec Lobrano has been writing about the food in Paris for over two decades, and was the Paris correspondent for Gourmet magazine. When his book, Hungry for Paris came out, I immediately opened to page one and read it cover-to-cover. He’s one of the best food writers of our generation and each chapter tells the story of one of his favorite restaurants in Paris. And…

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One thing I learned during the last few days of the past year could be summed up in four words: Don’t ever turn fifty. Do whatever you can do to avoid it. I’m still reeling from the trifecta, the one-two-three punch of Christmas, my Birthday, then New Year’s Eve, the last of which put me way over the top. And now that I’m in my…

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Well, they may claim to “Sell no wine before its time”…

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In the south of France, they’re pretty generous with les glaçons. It’s never any problem to get ice cubes, which are often brought to the table heaped in a bowl, and sometimes even already added to the rosé for you by the barman. Contrast that with Paris, where a drink with ice may have one puny cube roughly the size of a Tic-Tac, languishing on…

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A couple of years ago, I was invited to do a demonstration at the Greenmarket in New York City. I jumped on the chance, since I love that market, but as the date closed in, I got a message informing me that they didn’t have a kitchen…although they did have a single-burner hot plate.

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When I moved to Paris, I moved a whole ton of stuff with me. Plus one yellowed scrap of paper. It was a recipe that I tore out of some newspaper eons ago, for Goat Cheese Custard. I had high hopes for the recipe, enough to schlep it with me across the Atlantic and look at it wistfully every once in a while, guarding it…

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A lot of people will be celebrating tonight the release of Beaujolais Nouveau… …and coincidentally, a lot of people will be waking up with headaches tomorrow. Myself included. Complimentary dégustations through Saturday at: Aux Caves d’Aligre 3, place d’Aligre 12th Tél: 01 43 43 34 26 Related Posts and Places in the Vicinity Blé Sucré: The Best Madeleines in Paris Two Delicious Dining Guides to…

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