Results tagged salt from David Lebovitz

It always curious to me, when I see “French breakfast radishes” in the states. I know that’s the name for them, according to seed packets and so forth. Or perhaps it’s just in my particular circles. But I’ve never seen anyone offer – or even eat – French ‘breakfast’ radishes for breakfast in France. Still, the French do eat a lot of radishes. (In fact,…

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  I’m one of those people that really craves bitter greens. And France is a funny place because on one hand, radicchio (trevise), frisée, arugula, and Belgian endive are found easily. The more sturdy greens – like kale and broccoli rabe, are frequently absent, although I did recently hear an Italian vendor at the market explaining to a baffled patron what broccoli raab was. He…

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I was recently joking that when I’m forced to wake up very early in the morning I’m not sure if I should feel sorrier for myself, or for the people around me. So when my friend Jean-Louis, who works with the people who make Comté cheese finally gave in to my incessant pestering to join him for a visit, I was excited when after three…

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In my recent winter newsletter, I sent out a list of some of my favorite recipes that are great candidates for the holidays. Here I compiled more recipes from the site for sweets and treats that I hope will make your holidays a little happier. Nibbles & Drinks The Best Holiday Nut and Pretzel Mix: This it the best snack I know of to go…

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In August, most of the businesses in Paris shut down while a vast number of people take their annual holiday vacations. And in case you think that’s a grammatical error, in French one says les vacances, in the plural. So if you have a problem with that, I would tell you to take it up with them yourself, but right now most of them are…

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When I worked in the restaurant business, if you happened to walk in during staff meal, you could always tell who were the pastry people: we were the ones dousing our food with vinegar and salt. That is, when we had time to sit down and eat. I like sweets, but I like them tempered with something not-necessarily sweet, which is why sometimes you’ll see…

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Because the question comes up from time to time, I thought I’d answer some questions about making substitutions in my recipes, and swapping out or deleting ingredients. The short answer is: Ingredients are added to recipes for a specific purpose and there is a reason that they are there. When you substitute or swap out ingredients, results will vary and won’t be the same as…

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I had a wee bit of a dilemma recently. In my refrigerator was a half-jar of crème fraîche, that I had to use up before I left for a recent vacation on the beach. I’d been thinking about making caramels with it, but I also knew that I would be slipping on a swimsuit within a few weeks. And being alone in my apartment with…

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I don’t think I’ve ever made a New Year’s resolution. Even if I did, I likely didn’t have much success sticking with any of them, so I just don’t bother with them anymore. Usually resolutions involve quickly-forgotten rules about eating better, losing weight, and saving money. (Which is probably why I never make them in the first place.) So I wouldn’t place any bets that…

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