Results tagged sugar from David Lebovitz

Caponata

I used to have a hard time with certain cooked vegetable salads, such as ratatouille, even though people have insisted that I would like their version. Which I’ve always found odd, because if someone told me they didn’t like chocolate (I know – horrors!), I would not try to sell them on a brownie or chocolate cake. Ratatouille always tastes like a lot of stewed vegetable all mixed up,…

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Mirabelle Jam

My favorite fruits are plums, which, confusingly for anglophones, are called prunes, in French, or pruneaux, when they are dried. (And boy, are they delicious!) They show up late at the markets in Paris, but stick around longer, overlapping with apples and pears, which arrive in early fall. Most of the plums that you see in Paris markets aren’t the tart varieties that are eaten out…

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I’m never quite sure what to say when people ask if they can reduce sugar in a recipe. My inclination is to say Non! right off the bat. Not because I’m in France, and it’s reflexive, but because when I test or develop a recipe, I get the sugar balance just to where I like it before it goes into a book or on the blog. It’s…

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With some exceptions (white chocolate in fresh ginger ice cream, caramel corn, marshmallows, and candied peanuts, for example), I tend to like things that aren’t too sweet. That occasionally confounds people because I’m a baker and I am no stranger to sugar, honey, and maple syrup. But I tend to gravitate toward things that get their flavors courtesy of chunks of bittersweet chocolate, a swirl of dark…

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France is the land of wine but it’s not necessarily something of adulation. I was told the average price spent on a bottle of wine in France is €3,20, which means a lot of people are spending less than that. To many, it’s just a drink and not something that’s considered a special-occasion beverage. And while people scoff at things like boxed wine, or wine in…

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I was bequeathed an overload of strawberries from the Périgord – short answer: I bought four baskets and the vendor, whose booth I shop at often, threw in two extra for free, an unspoken equivalent of a carte de fidelité in Paris – so I’ve spent the past few days washing, hulling, cutting and cooking my unexpected bounty. I’ve been making a number of things with them. And while…

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  I have to eat fruit every day. If I don’t, I wither away psychologically. When I was in New York for a while this winter, it was tough because there weren’t a lot of fruits available. I like apples and pears very much, but local pears had finished and while an apple a day may keep the doctor away, I needed something a little more exciting…

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My favorite thing that I bought this year is this old battered gelato dish, which was my score at a street market in Palermo. It was sitting there all by its lonesome, and there I was, to give it a happy home – it was kismet. (Or maybe it’s called something else in Italian, but I’m just happy I stumbled across such a fabulous find…

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Someone recently asked me why I do what I do. More specifically, what compelled me. They were particularly focused on how I was likely most concerned with the finished product, asking me if that was my goal when I cooked and baked. I thought about it for a bit, and realized that the goal has very little to do with it; I like picking through…

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