Results tagged tomato from David Lebovitz

Israeli Salad

When I met Maya Marom in Tel Aviv, she handed me a box of spices and flavorings, which meant that when I returned home, I could recreate many of the wonderful dishes that I enjoyed there. The best things I had in my travels were the salads loaded with fresh vegetables, which are served at breakfast, lunch, and dinner, and are especially welcome when the…

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Someone around here jumped the gun here on early harvested tomatoes and I came home the other day and found a bowl of les tomates Campari in a little paper sack, in the kitchen.

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Raita

There’s a pretty interesting Indian community in Paris and I’ve taken to walking around areas in Paris like La Chapelle and rue du Faubourg Saint-Denis, poking my nose into noisy restaurants and trying to figure out what those colorful and oddly shaped fruits and vegetables at the produces stalls are. There’s all sorts of stuff in those shops and I’m particularly taken with something that’s…

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Well, the anniversary fête for Chez Panisse finally came to an end and I was more than glad that I came for the weekend of events. From the moment I had my first sip of Bandol rosé on Friday afternoon to the big final blow-out event for the hundreds of people who’d worked in the restaurant and café on Sunday, hoo-boy, the weekend marked a…

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The other day, I was looking at the overload of tomatoes that I bought as the season was winding down as the end of summer nears. But I realized that I was being gradually shoved out of my small kitchen by them, so I oven-roasted the louts with garlic and herbs to reclaim a few precious inches back of kitchen counter space. Yet when they…

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I always think that maybe I’m kind of a loser because I don’t go out and eat as much as people think I do. Ever since I left the restaurant business – where I worked every single night of every single weekend of my life, surrounded by other cooks (which probably explains why I am a social misfit when I have to mingle with “normal”…

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Not to stereotype, but one of the great things I’ve noticed about Indian cooks is that whenever you make or try out one of their dishes, instead of combing through the ingredients or instructions looking for cultural missteps, they’re always thrilled that you’re interested in cooking their cuisine*. A while back I made Tandoori Chicken, which was one of the first – and only –…

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Tabbouleh

Much of what gets called Tabbouleh bears little resemblance to what Lebanese Tabbouleh is. When I moved to France and began eating in traditional Lebanese restaurants, I was served bowls heaped with fresh herbs, a few tomato chunks, and very, very few bits of bulgur (cracked wheat.) Unlike what is served as Tabbouleh in many places – which is often a bowl heaped with bulgur…

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When I leave Ireland, what I’m going to miss most is people calling me dearie. Sure the Irish have a reputation as brawlers and so forth (back in San Francisco, I once hired a group of Irish contractors who would routinely show up on Monday morning with at least a couple of black eyes), but wherever I go in Ireland, like a grocery store or…

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