Results tagged turkey from David Lebovitz

I don’t make risotto nearly as much as I should. I never order it in a restaurant unless I’m absolutely sure they’re going to do it right because there’s nothing worse than a not-very-good risotto. But there’s nothing better than a good one. Especially a good one with bacon in it. One night, back when I was working at Chez Panisse, Paul Bertolli, one of…

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This article was written in 2012, however many of the places do an annual Thanksgiving feast. Check the websites of the venues to see what they are offering. -david It’s that time of the year, when Americans gather around the Thanksgiving table. Because of the number of requests from travelers, and some locals, here is a round-up of places serving Thanksgiving meals. Since the holiday…

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Savora

For a current trip I’m taking, to avoid airport food, I made a sandwich. Since I was en-route to Israel, I though it best to avoid my usual jambon fromage and make a turkey sandwich with cornichons, cheese, egg, and mustard. I’m not a condiment guy; I much prefer regular mustard than something jazzed up with a lot of flavorings. And I’m not big on…

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Turkey Melon

Not long ago, I mentioned the Lamb Melons I saw at a butcher stand at the Marché d’Anvers in Paris. Since it’s an afternoon market, I thought it might be fun to mosey over there at my leisure and pick one up for Sunday lunch. However I was surprised to see the market completely packed. Since there are less than a few dozen stands, it’s…

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Patricia Wells has been writing about Paris for decades, and put a lot of bakeries, restaurants, and really…anything food-related—on the map for visitors. And when Patricia recently invited me and some friends over for lunch in her well-equipped Paris cooking school kitchen to celebrate her new book on salads, I jumped at the chance (okay, I didn’t jump because people would have looked at me…

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When is a cake not a cake? When you’re in France. These ‘cakes’ (pronounced kek) are what we might call ‘quick bread’ in the United States, although we usually make them sweet. So I’ll have to give one to the French and say that they’re right—this actually falls more in the category of a cake rather than a bread. People often ask what people in…

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