Results tagged bacon from David Lebovitz

Due to an editing error, in the first-edition printing of Drinking French, the metric conversion for the dry ingredients isn’t correct. The metric amounts should be (in bold): 1/2 cup (70g) all-purpose or corn flour 1/2 cup (95g) stone-ground cornmeal These have been corrected in subsquent editions of the book.

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When the virus hit, I’m pretty sure the first thing people didn’t think about stocking up on was cabbage. I only saw the empty shelves of pasta, rice, and toilet paper from photos posted online, taken in the U.S., but I didn’t seen any pictures of the empty cabbage bins. I’ve loved cabbage for a long time, and even my mother shredded red cabbage to…

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I’m excited to announce that Drinking French: The iconic cocktails, apéritifs, and café traditions in France, with 160 recipes is out! My latest book features recipes for the iconic beverages of France, from café specialties hot chocolate, tisanes and infusions, and chilled chocolate frappés, to classic French apéritifs, recipes to make liqueurs, crèmes, wines, punches and cordials at home, as well as French-themed cocktails from…

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One thing that’s great about the European Union is that it helps me explain the United States to Europeans. America is so big that France could fit inside Texas, and explaining the difference between California and Tennessee could be compared to the wide expanse between two diverse cultures, and like Denmark and Greece. I didn’t grow up eating food from the American south; in New…

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When I wrote The Perfect Scoop, I was excited for the opportunity to be able to write a book on ice cream that included the basics of making ice cream at home, but made sure it had a special emphasis on all the mix-ins and sauces and toppings that go inside, outside, and on top of everyone’s favorite dessert. (Including mine.) I had the time…

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I don’t get out for lunch as much as I used to, or want to, but a dizzying amount of cafés, restaurants, and pastry shops have opened while I was holed up writing books. One that was getting an inordinate amount of good word-of-mouth, from friends and other restaurant owners, was Echo Café. Entering the restaurant late morning, I was startled by the amount of…

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This dish came together rather serendipitously on a Sunday afternoon. I was up to my elbows testing recipes and was looking for something savory for dinner that didn’t require too much prep, or dishes afterward. I’d brought home some colorful radicchio from the market, I had some bacon (don’t I always?), and there was a packet dried mushrooms in a kitchen drawer. So I gathered…

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Before a recent visit to Los Angeles, I’d heard a lot about Sqirl, a quirky restaurant with a funny name. People were imploring me to go. So much so, that if I didn’t, I’d be racked with guilt for the next five to seven years. (Which I think was the intended effect.) Whatever it was, it worked, and when planning to meet up with a…

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Kig Ha Farz is a homely, but absolutely delicious, Breton specialty that even few French people know about. It’s highly unlikely that you’ll ever find it served in a restaurant, even in Brittany, which I learned on a recent trip to the region. I told friends that we were staying with that I wanted to prepare it for them, and we spent a few days…

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