Results tagged vinegar from David Lebovitz

It always curious to me, when I see “French breakfast radishes” in the states. I know that’s the name for them, according to seed packets and so forth. Or perhaps it’s just in my particular circles. But I’ve never seen anyone offer – or even eat – French ‘breakfast’ radishes for breakfast in France. Still, the French do eat a lot of radishes. (In fact,…

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Americans have a reputation for not eating very well which is disputed by the fact that whenever I have a group of guests come to Paris, everyone is always craving fresh vegetables. Another interesting paradox is that portions in America are huge, yet Americans who come to France (where the portions are more reasonable) find themselves quickly full when dining out. And after a couple…

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I don’t know what possessed me the other day, but there I was, and there it was—I was faced with a big mound of Iceberg lettuce heads at the market, two for one euro, so I bought two of them. Although I don’t eat it very often, I love Iceberg lettuce salad and anyone who says they don’t is probably fibbing. People will often justify…

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I’m always a little late to the party. For example, last week, the Super Bowl festivities took place. But honestly, I have an excuse. Actually I have a few. Since I don’t live in America, there isn’t much enthusiasm for American football around here. When I tried to explain the concept of the grandeur of Super Bowl Sunday to Romain, he gave me that typically…

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One assumption that I’m going to make about the French is that they’re not afraid to make things au pif, or “by the nose”. I don’t know if a precise recipe for sauce vinaigrette actually exists. But if there is, I bet few people follow it very closely. And Romain is no different from his compatriots when it comes to recipes, and rules. They are…

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I’d say a good 20 to 30 percent of my refrigerator space is given over to pickles. I love anything pickled—onions, cabbage, cauliflower, zucchini, and chile peppers. If it’s pickle-able, you’re likely to find a jar of it buried away in my far, deep recesses of my refrigerator. In fact, all of the above (and more) are in there right now, marinating as we speak….

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I’m a big fan of any recipe that uses minimal ingredients—but has maximum impact. And I especially warm up to a recipe that’s also easy to make. I like this idea so much that I wished I’d come up with the idea before the minimalistic Mark Bittman did. Because if I did, perhaps I’d be writing for the New York Times and Mr. Bittman would…

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#5: Goumanyat

One of the first places I went to in Paris when I was setting up house, was Goumanyat. My friend David Tanis took me there, who is a chef and lived in Paris part-time. And as I roamed through the neat shop, poked in the wooden drawers and sniffed in the jars, I was thrilled to find such a treasure trove of spices and comestibles…

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The hardest part about sampling so much good food is that it’s almost impossible to go back to eating the everyday stuff. I challenge anyone who’s flecked a bit of fleur de sel across their food to go back to ordinary table salt. I took one taste of the cloud-like, billowy chocolate-enrobed marshmallows from Pierre Marcolini and now I can’t seem to get enough. A…

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