Results tagged beurre from David Lebovitz

I never miss an opportunity to “go to the source,” so to speak. And in France, it’s sometimes just a train ride away. Barely an hour by high-speed train from Paris is Normandy, and it’s bucolic countryside, where even the cows have their own appellation; La vache Normande. Not only are the cows beautiful, with their wide black and mahogany speckles, and rings around their…

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My friend Anne Ditmeyer has lived in Paris for over a decade and not only knows her way around town, but also helps others get around. She offers personalized Navigate Tours, she’s also launched Navigate Paris Online, to help you plan the perfect trip yourself. On her blog, Prêt à Voyager, she’s covered everything from the delights (and hazards) of Paris swimming pools, to her…

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I was realizing lately, while packing up to head to another airport, stressing to make sure I had all my chargers, adaptors, noise-canceling earbuds, credit cards, SIM cards, and travel documents, and getting my luggage ready, fastidiously weighing it, and to make sure I wouldn’t have to pay $150 in excess fees, then checking in and getting my seat assignment, then braving the traffic on…

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Les cassoles I love my everyday bowls, which were gifts from my friend Kate who lives in Gascony. They’re from a semi-local potter which makes cassoles, the bowls for preparing Cassoulet. But I’ve loved these little fellas forever and use ’em for my daily soup and noodle bowls. I’ve posted pictures of them on the site and folks have asked me where oh where they…

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I was actually thrilled to see a market of producteurs that was happening this weekend in Paris. We have some great food available in Paris but I don’t get the opportunity often to meet and shop directly from the people who are producing the food. This is especially true with meat, which is sold by butchers and not the people who raise it, but I…

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Clarified butter is used when you’ll be frying something either for an extended period or over high heat. For those times when you want the flavor of butter, rather than oil, you’ll want to use clarified butter can stand being cooked longer, and to a higher temperature, than regular butter. Clarifying butter removes the milk solids, which are what causes the butter to burn if cooked for…

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