Results tagged Whole Foods from David Lebovitz

Merce and the Muse, and Mary

brocolli salad straws

One of the curious things that’s happening right now in the Paris food scene is a spate of what I consider ‘anglo’-style cafés opening up in various smaller neighborhoods. There are a few that have been around for a while. But in the past year, casual restaurants that sell leafy salads, made with just-cooked fresh vegetables and greens, house made soups, hand-held desserts like individual carrot cakes and les muffins, fresh fruit juices, and coffee made with care and attention, have been giving the normal lunch of choice for harried Parisians, les sandwiches—including the good ones from the local bakeries, as well as those from the unfortunately popular Subway sandwich shops that are rapidly invading France—a run for their money.

sandwich merce muse

Places like Bob’s Juice Bar, Cococook, Bread and Roses, and Rose Bakery are all packed at lunchtime not with homesick Brits or Americans, but Parisians.

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How to Find Foods and Other Items Mentioned On the Site

tinned fruits and more

Because I live outside the United States, sometimes people inquire about where they can obtain the same ingredients or equipment wherever they live—worldwide.

Although I strive to make the recipes and stories as globalized as possible, infrequently I will use an ingredient or equipment that might not necessarily be as easily available to others as it is to me.

So I’m sharing the same search techniques that I employ when discerning where certain ingredients or products are available to readers which are relevant to many countries. Globalization has made a wide variety of things available around the world, but it’s impossible to ascertain exactly what is available where specific readers live. Because readers obviously have an internet connection, I often point people toward online sources, and because it’s impossible for me to know what is available in other countries or places. But you should also check with local merchants as well, and support the businesses in your community.


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Amazon

Amazon sells an unbelievable array of products, including French cheeses, salts, and other products. Many are sold through third-party merchants, who sell their goods under the Amazon umbrella. And some are sold directly from Amazon. They have a few departments, such as ‘Grocery & Gourmet Food’, ‘Home Appliances’ and ‘Kitchen & Dining’, so you can refine your search.

(Note: I’m an Amazon affiliate, but I don’t sell items on Amazon.)

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EBay

A giant flea market, you’d be surprised at what turns up on EBay. I was paying €45 for four cartridges for my printer until I discovered someone in France selling them for €9.99, for twenty four. Ebay features people selling new and used appliances, and you can find good deals through Ebay. It’s also a good place to find obscure items, like Thermomix machines and Moulex shredders. But you’ll often have to do a bit of digging and refining of your search.

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Nonfat Gingersnaps Recipe

non-fat gingersnaps

When I lived in San Francisco, I used to stop at Whole Foods occasionally and frequent the salad bar. Because I’m a big fan of cookies, I’d usually grab a cookie for dessert. It seemed like a sensible solution, at least to me. One day I noticed big, cushy-looking gingersnaps amongst all the other cookies, and picked one out. After finishing my salad, I took the cookie out of the slender brown bag and took a bite.

The cookie was spicy, yet soft, but with a good, satisfying chew. It was incredible. And to top it all off, it was non-fat. I’m not one of those people that dances around the “fat is good!…fat is flavor!” flagpole, but I don’t shy away from it either.

And anyone who says “fat is good” obviously isn’t aware that I’m going to the beach next month and even though our group has agreed on a “no photo” policy of shooting anyone below the neck, I’m not an entirely trusting person. And after being wrapped up all winter, who knows what’s lurking under all these layers of clothing? I shudder to think.

But the reality is, I didn’t particularly care if they were fat-free or not—I wanted a recipe.

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French Butter

Bordier Butter

Although you can get a good amount of excellent food in the US, the one thing that I haven’t found an equal to is French butter. In my life, I’m probably responsible for a couple of tons of butter being baked, melted, sautéed, rolled, crumbled, cubed, smeared and creamed.

When I arrived in NY late last evening, I made a beeline to Whole Foods to stock up on provisions for the week since they’re open late (I love America!) But after a search that involved engaging the entire cheese department in a discussion of butter, the conclusion was that they only had regular American butter and fancy European imports.

And I didn’t come all the way back to the states to eat French butter.

It wasn’t until I moved to France and tasted the sunshine-yellow butter that’s easily available at most fromagers and even in the supermarket, that I noticed a remarkable difference. And I’ve become rather picky and for eating on my morning toast or melted over vegetables—I’m at the point now where I’ll only let the butter from Jean-Yves Bordier cross my lips. I know I sounds like an insufferable snob (more than I normally do), but like chocolate, if you’re going to eat it, you may as well eat the best since the good stuff has the same amount of calories as the crappy stuff.

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