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My Top Soufflé Secrets

27 comments - 04.08.2022

The word soufflé in French means breath, which is an excellent name for these light as air treats. They’re easy and fun to make, can go from thought to table in 30 minutes and the ingredients are cheap and readily available (almost every grocery store has eggs). The only hard part is accepting that they must be eaten immediately, there’s no way around it.

A savory soufflé makes an excellent weeknight meal when the fridge is a little bare, either by itself or served with a little side salad, and it’s a great way to use up any herbs or that last piece of cheese that’s been hanging around a little too long. I really enjoy serving a sweet soufflé for dessert when we have guests as it’s full of flavour but doesn’t leave you feeling heavy when you leave the table.

Below I’m sharing my top tips and tricks, plus my favourite raspberry soufflé recipe, and I hope you’ll try out this this wonderful French dish.

– Emily

French Food Stamps

0 comments - 05.05.2005

The other day I was waiting on line at La Poste (emphasis on the word ‘waiting’…), I happened to notice a new series of stamps on sale. Of course, I wanted to take a picture right then and there, but I figured everyone would think that was goofy, so I bought a set to show you: I love these. Stamp dedicated to cane sugar, Cantal…

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Strawberry Granita Recipe

0 comments - 05.04.2005

There is nothing simpler to make than a fresh fruit granita. For me, the only hard part is finding real estate in my freezer for the pan to stir it up in. But springtime means strawberries. And lots of ’em! Years ago, taste was hybridized out of commercial strawberries in favor of firmness for long-term storage, but many farmers are growing varieties of berries that…

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Me and Pam Anderson, Tonight On Fox

0 comments - 06.04.2005

One of my favorite actresses, and the first lady of American theater, Pamela Anderson, has a new progam called ‘Stacked’ on Fox television wednesday nights. Starring alongside Pam (who plays a bookstore clerk), and prominently displayed behind her enormous talents, is Ripe For Dessert. Check us out tonight!

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The Return Of Salted Butter

1 comment - 05.02.2005

Forget everything you’ve been told about salted butter. Ok. There, I hope that was easy. (Now forget my last column.) I’ve recently reconverted to salted butter. Most recipe-writers like myself call for unsalted butter because it’s easier to gauge how much salt will be used in the recipe and everyone seems to be on an exactitude kick when baking. Lighten up, home cooks. If people…

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Why French Women (and Men) Do Get Fat

3 comments - 05.02.2005

Just about everyone coming to Paris asks me if I’ve read “Why French Women Don’t Get Fat” by Mireille Guiliano. No, I haven’t read it, and I’m kind of sick of hearing about it, because many of the answers just seem all too obvious. Especially one of the reasons; it’s because they smoke. Is the alarming rise in American obesity aligned to the fact that…

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I’m Nuts For This Sausage

2 comments - 04.28.2005

A friend of mine, another David L (who also worked at Chez Panisse with me and is now a chef in Switzerland) comes to visit me often, and it’s one of the few times I let someone else into my tiny kitchen. He’s a terrific cook, and perhaps the only person who is more picky about the way things should be in a kitchen than…

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Welcome to my web site, DavidLebovitz.com

1 comment - 04.28.2005

It’s finally up, my new blog. (Actually I’ve been blogging before it was cool, beginning in ’99) but new software is making this much easier, or so I’ve been told. We’ve been working months on getting things ready with a vivid new design. You’ll find lots of new postings, sometimes daily, mostly about things I’m finding to eat, recipes, places I visit, and more. There’s…

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Springtime In Paris

0 comments - 04.24.2005

There are plenty of clichés about Paris in the springtime that are true. But what I really am happy to see are the return of the radishes. I love radishes, and by the looks of things, so do Parisians… Wow! I can’t get enough of them and I always get two bunches, since I eat one right away, dipping each crisp, spicy radish in a…

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