Results tagged salted butter from David Lebovitz

I know. It’s hard to get people excited about tinned sardines. I’ve eaten them casually for most of my life and never gave them all that much thought. But with sustainability issues and delicious spreads that you can make with the flavorful fish – and the fact that they make an almost instant lunch – I’ve found myself making sure that I always have a…

Continue reading...

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…

Continue reading...

Marion Cunningham was a big promoter of American food and cooking, which included some of the peculiarities of our style of eating. There was a funny story recounted by Kim Severson way back in 2001, that when Marion came to France, she insisted on having a cup of coffee before dinner at a three-star restaurant. Which, of course, perplexed the waiter. But Marion always insisted…

Continue reading...

Uncharacteristically, I’ll spare you the specifics, but I need to catch up on about 147 hours of sleep. And while we’re at it, I could use a hug. And since the former isn’t necessarily easy to come by here, as is the latter, I was embrassé by dinner at Alain Ducasse restaurant. While it’s been tempting to remove the “sweet life” byline from my header…

Continue reading...

Aside from a few crêpe stands here and there, Paris isn’t a city known for street food. And malheureusement, that Pierre Hermé truck isn’t open for business…although wouldn’t that be nice. (However if it was, I would probably race around my house in search of spare change every time I heard it coming toward me, like I did when the Good Humor ice cream truck…

Continue reading...

La baguette

Some time ago I switched my allegiance to grainy bread. Perhaps it was because I was thinking, “If I’m going to eat all this bread around here, I should at least be eating grainy bread.” Or perhaps I got bored with the one-note flavors of white bread, and began enjoying the fuller flavors of whole grain loaves. But over the last few weeks, while I’ve…

Continue reading...

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…

Continue reading...

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…

Continue reading...

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…

Continue reading...