I bought my trusty zester in 1983, back when no one had heard of rasp-type zesters, which are now a lot more popular than their old-fangled counterparts. I got mine in 1983 when I started working at Chez Panisse and the cook training me on my first shift told me that I needed four essential items; a chef’s knife, a paring knife, a bread knife, and a zester.
Results tagged Sami Tamimi from David Lebovitz
I’ve been meaning to get into the Shakshuka groove ever since I had it for breakfast at Nopi in London, and on my trip to Israel, where this North African dish wowed me – and my taste buds – every morning. Although various versions abound, the most widely known Shakshuka involves eggs softly cooked in a hot skillet of spiced tomato sauce. I’ve had plenty of spicy foods in my life, but the complex seasoning in the sauces that I’ve tasted in the ones I had lingered with me for months afterward, and I had no choice but to make it at home. (Or move to London – or North Africa.)