Results tagged Brooklyn from David Lebovitz

  Here’s a round-up of places I visited recently in New York City. One happy change (which is also happening in cities elsewhere) is the proliferation of excellent bakeries making top-quality artisan bread, as well as bakeries with a global focus. While Americans don’t buy bread daily, as the French do, you can get terrific bread and pastries if you know where to look. Restaurants…

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It’s almost pie season. Right now, there’s not much fruit available at the markets, but I’ve had this recipe card lingering in my “to try” folder, and decided the time was right to give it a go. This is a pie I’ve enjoyed at Four & Twenty Blackbird Pie Shop in New York and I had the recipe on a card that was in the…

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Who knew there was a cheese aging cave in bustling New York City? New York City is known for a lot of things, but aging cheese isn’t one of them. At least I didn’t think so. Crown Finish Caves is in a former Budweiser brewery, in Crown Heights, Brooklyn. The building had been dormant since 1914 (the railroad tracks that brought ingredients to the brewery,…

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I’m always interested in ice cream, no matter where it’s from. But probably the most intriguing one I’ve ever come across was booza, an ice cream thickened, not with eggs or cornstarch, but with sahleb and mastic. Republic of Booza was opened by Jilbert El-Zmetr and Michael Sadler, along with two business partners, in Brooklyn, New York, bringing this ice cream stateside. Jilbert owned a booza…

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I’m often dismayed when I take a trip back to the U.S. and people tell me they wonder why they can’t get good food where they live, like they have in France. While it’s certainly true there aren’t bakeries on every street corner in America (I think people would miss all those 24/7 drugstores and coffee shops), there are places that offer fresh-baked goods, nice cheeses, wines,…

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Whenever I’m in New York, I have a few drinking buddies all ready to hit a few bars for cocktails with me. One friend who I used to work with at Chez Panisse is at the top of that list and we both like our cocktails the same way: Not on the sweet side. So when we go out, we scan bar menus to find drinks…

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Mansoura

One of the appeals of Brooklyn is the rich ethnic mix of cultures, cuisines, and traditions, that is somewhat of a microcosm of America. Many of our grandparents, including mine, arrived on Ellis Island and assimilated to life in America in New York City. And it still remains a lively, if sometimes uncomfortable, mix of upscale, downscale, rich, poor, happy, angry, frustrated, and content. But everybody’s gotta…

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I have a mixed history with granola bars. The only ones I’ve ever made that were absolute perfection was when I had some peanut butter frosting leftover from a cupcake recipe that I was playing around with. I mixed in some other ingredients into a bowl of leftover frosting on the counter, perhaps more peanut butter, some nuts, a handful of oats, etc, until it looked like…

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Coming up, I’ll be doing two events in New York City. At both I’ll be signing books, and you can take care of some of that holiday shopping. Come say hi! On Saturday, December 5th, the fine folks at The Brooklyn Kitchen (100 Frost Street, Brooklyn) will be hosting a get-together and booksigning at their store. Copies of The Sweet Life in Paris, Ready for Dessert,…

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