Results tagged salt from David Lebovitz

Recently I’ve come out as a non-steamed vegetable eater. I worked with an amazing Asian food expert who hated Japanese food, saying it wasn’t sexy, pointing the blame on a reliance on steaming. He also said they eat pollywogs, which he followed by saying, “Who eats pollywogs?” Well, I don’t. At least not intentionally. (Although I’m sure I ingested some pond water in my youth,…

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q & a

I just returned from a four-week book tour where I met a lot of people. Everyone was incredibly nice and it was a treat, although because of the nature of the events, it wasn’t possible to spend lots of one-on-one time with anyone – including myself. However, I tried to answer as many questions as possible. The most frequently asked questions were; “Where have you…

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Gastrique

I don’t regularly watch American cooking programs and competitions, although occasionally I come across them on TV here in France, dubbed (Version Française, or VF), which makes them less interesting to watch. And I don’t go to those cooking vacations where chefs come and cook for guests on tropical islands because, frankly, I’m never asked. (Although unbelievably, I did just get an email from a…

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Sicily

I’ve been living in what is arguably the center of Europe for a while now (and I’m certain someone will get out their ruler and argue that technically, I don’t actually reside in the precise center of the continent – but let’s just go with that for the sake of the story), I don’t visit other countries as often as I’d like. It’s so easy…

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Spain isn’t quite known for its breads. It’s probably because bread is more used as a vehicle for eating other foods – like pan con tomate (toasted bread with olive oil, then rubbed with fresh tomato and a bit of salt) or as a resting place for marinated sardines, or another tapas, rather than enjoyed on its own. To make a little confession; when I…

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When it comes to baking and desserts, one doesn’t necessarily think of salt as a flavor. But more and more, I keep considering, and reconsidering, the role that salt plays in just about everything I bake. And because I keep both salted and unsalted butter on hand – I can’t imagine my morning toast without a little salted butter spread over the top – I’ll…

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A while back, someone posed the question on Twitter, asking it was okay to bring your own knives if you’re a houseguest for the weekend. It’s a question I didn’t think was all that odd, since I do it all the time. Then a friend of mine also noted recently that, like me, he brings red pepper powder with him, when he’s cooking in an…

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No one’s been quite been able to explain the popularity of canned corn in France to me. But the explanation of why fresh corn isn’t familiar – or eaten – is that fresh corn is considered animal feed. Which still doesn’t explain how something isn’t fit for human consumption if it’s raw, but if it’s cooked and canned, that’s another story. And when it’s in…

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Kale Chips

It’s arguable whether Paris is a “cutting edge” city. With a rich culinary tradition, change comes slowly (and sometimes requires a little coaxing), and the arrival of kale is no exception. Although we can now get kale sporadically in Paris, thanks to The Kale Project, I was fortunate when a friend came to Paris bearing the fruits (or leaves) of crinkly denseness. In a “be…

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