Results tagged brown sugar from David Lebovitz

I could probably name about a dozen people who could be called baking legends. One of them is Claudia Fleming, who was the pastry chef at Gramercy Tavern, and whose book, The Last Course, became a cookbook classic. Claudia was known for desserts that managed to balance seasonal fruits, as well as chocolate, spices, herbs, grains, and even vegetables, not by using fancy techniques, but…

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Pad Thai

Even though some think it’s a cop-out ordering Pad Thai in a Thai restaurant, marking you as a newbie, I like it quite a bit. I do tend to go for Pad See Ew, wide pan-fried rice noodles, although I’m a little picky about them because I like the dish when the chewy ribbons of noodles have stuck to the wok and start sticking together,…

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I always wonder, when I open a cookbook, what recipe is going to jump out at me? I sometimes head for the dessert chapter first, but since man (and everyone else) can’t live by dessert alone – unfortunately – so I scan everything, from appetizers to main courses. I’m often drawn to cookbooks on French foods, of course, but also Spanish, Portuguese, and the areas…

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We find ourselves eating in, rather than going out, more than not. For one thing, the food is often better, or just simpler. Maybe I’m getting grouchy, but after a recipe trip where I ate out at every meal, all I wanted was a plate of grilled fish or roasted chicken, and some vegetables. Or just a simple salad with some bread and cheese. Another…

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I’m somewhat of a grump about bread pudding. It’s not that I don’t like it, but to me, bread pudding is something you eat at home, like fruit salad. I don’t need someone cutting up a bowl of fruit for me nor do I need someone tearing up leftover bread and serving it forth. Bread pudding is home cooking fare, but if you want to…

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It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the…

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I was invited to a lovely lunch at the 3-star restaurant Alléno Paris (Pavillion Ledoyen), hosted by Mauviel, a French company that makes copper cookware in Normandy, that one day, I’m hoping to visit. Although mispronouncing the name when I was introduced to the owner probably didn’t help my chances! Nevertheless, I did my best in the charm department. (Foreigners are often given a pass…

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In the winter, we often turn to the tropics to get our fruit fixes. Bananas are the most popular fruit in America, and they’re quite popular elsewhere, too. I’m happy with oranges, grapefruits, and chocolate (yup, cocoa beans are fruit – great news for fruit-lovers!) but sometimes it’s nice to throw something else in the mix, and I’ll grab a pineapple, some kiwifruits, a few…

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I came up with this cake almost fifteen years ago because I was looking for ways to use all the plums that we had when I was living in California. Northern California becomes plum central during the summer, with thanks going to Luther Burbank who developed a lot of varieties of fruit in the region, including the Santa Rosa plum, named after the town in California…

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