Results tagged rum from David Lebovitz

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw…

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Far Breton

The other day, while minding my business, taking a casual stroll about town, I suddenly realized that I’d written “Bonne anniversaire,” or “Happy Birthday,” in French, here on the site. It’s an honest mistake because the happy (or bon, er, I mean, bonne) expression is pronounced bonneanniversaire, rather than bon (with a hard “n”) anniversaire, because, as the French would say, it’s “plus jolie,” or…

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Every year, beginning in mid-February, thousands of farmers, wine makers, cheese makers, sausage makers, and an arks’-worth of animals, makes it way to Paris for the annual Salon de l’Agriculture. The salon began in 1870 in a country that was, and still is, justly fond of its agriculture, which is celebrated on tables, in steaming cauldrons, on picnic blankets, in restaurants, and ready-to-slice on cutting…

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When I was younger, we used to go to a restaurant in Los Angeles, the long-gone Scandia. It was one of those places where they would wheel up the salad cart, and toss a big bowl of salad right at your table. Since some members of my family went there a lot, they made a special salad for us, which had lots of finely chopped…

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Date Bars

It’s that time of year, when I evaluate a variety of things in my life (not all necessarily food-related…), including the contents of my refrigerator and pantry, and go through all the corners and crannies, and clear things out. When I visited the Barbès market a while back, I got an amazing deal on dates, so good that I had no choice but to buy…

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Stollen

I rarely make bread for reasons that should be obvious: it’s hard to justify spending the day at home mixing, kneading, and baking bread when you live in a city where there’s likely at least four very good bakeries within a two block radius. Unless, of course, it’s the middle of winter and the idea of braving 0º temperatures is less-than-appealing. Before the deep-chill set…

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For someone who doesn’t drink that much, I sure have a lot of liquor on my liquor shelf. I guess I should rephrase that. For someone who drinks an a lot of wine, but not a lot of liquor, I sure have a lot of liquor on my liquor shelf. The French don’t have anything on us Americans when it comes to drinking cocktails, although…

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Earlier this year I was sent some of the new chocolates from Valrhona to play around with. While I made quick work of the rest of them, one stood out in particular: Xocopili, smooth balls of chocolate flavored with a myriad of spices, including a heavy dose of cumin. Frédéric Bau, a professor and head chocolatier at the fantastic Ecole de Grand Chocolat Valrhona, developed…

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