Results tagged whole wheat from David Lebovitz

One of the high points of going to Ireland is the Irish breakfast. In France, breakfast is usually some toast and coffee, and I’m fine with that – although a few hours later, I usually have a plain yogurt with some dark honey or a bowl of fresh fruit, to tide me over until lunch. The Irish breakfast, on the other hand, is a major…

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I had a phone interview the other day, and the journalist was so nice and interesting that we ended up talking about a whole bunch of other subjects that we didn’t intend to talk about. Like a good interviewer, she didn’t start off by asking the usual questions, but came up with some original ones, which was a lot more interesting than being asked for…

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Although there’s some dispute as to where the croissant was invented, it’s become an iconic symbol of Paris. Or at least of Paris bakeries. The most popular story claims that croissants were invented in Austria, during (or after) a period of conflict with Turkey in the 1600s, whose symbol is a crescent. And people were happy to bite into, and chew, a pastry representing their…

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Since a number of people have been asking, whenever I ask the bakers who are making flatbreads in Lebanon, specifically what their formula is for they breads they are rolling out (or tossing), I’ll get the same, vague response; “Flour and water..oh, and a little olive oil.” And that’s it, as they continue with their busywork. While I suspect if I pressed them further, they…

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I’ve had all three cookbooks from Moro in London stacked up in my apartment for about a year, and haven’t made anything from them. They’re very personal cookbooks, the recipes and photos invoking a time and place, with the food arcing between Moorish cooking and the foods of North Africa, along with the Middle East, nodding toward sustainability. I keep picking them up, leafing through…

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