Results tagged butter from David Lebovitz

It was definitely mercury in retrograde recently when I got a phone call at 8:20pm, while we were having dinner at home, from a restaurant I’d reserved a table at, asking if we were showing up for our 8pm reservation. I was sure I had reserved for the following night, but – nope – I erred and our reservation was for that evening. (Fortunately, the…

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Summer has just started and temperatures have been hovering close to 100ºF (37ºC). It’s been hard to stay cool but I’ve learned that temperatures are lower first thing in the morning, so I wake up earlier and get some tasks out of the way before the full blast of heat begins to slowly roast me, and my kitchen. The other thing that’s hitting us at…

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I was talking to someone about cookbooks recently. In the age of the internet, things have changed as recipes became available by the thousands, or hundreds of thousands, online. Some are good and others don’t quite make the grade. Developing and testing recipes ensures the recipe is a good one, or at least will work. But when recipes are churned out, or posted by who-knows-who,…

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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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I get it. Some people have an aversion to making pie crusts. They’re worried about which fat to use; some recipes insist on butter for flavor, others advocate vegetable shortening as the key to success, and lard has its fans. Then there are the processes of rolling out the dough, and baking it, that makes people pause when they want to make pie. I understand…

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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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It’s the season for apple tarts, Fall, when the biggest bounty of apples shows up at the market. I’ve had to learn about all sorts of other varieties of apples since the ones available in France differ from the ones in the United States that I was used to. But it’s been a wonderful journey of discovery and I’ve found unusual varieties that were one day, abundant at 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 remember when the flourless chocolate cake craze hit and all anyone could talk about were flourless chocolate cakes. Chocolate guru Alice Medrich said something along the lines of, “It’s one of the few desserts that’s famous for what’s not in it, than for what is in it.” This was a number years ago, before flour became an ingredient for some to avoid. Back then, I never…

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