Results tagged candy from David Lebovitz

I’ll have to admit that I love peanuts, especially when they are candied with a touch of sea salt added. For years I’ve been making all sorts of candied nuts, including these candied peanuts, but this was one of the first candied nut recipes I ever came up with and I’ve been making them ever since.

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As you get older, you tend to forget things. Often it’s blamed it on age, or an allusion to an early onset of a memory-loss disorder. I forget things all the time, but I blame it on a full brain. Think about it; every ten years, our brains have so much more information to remember than they did a decade ago. Think about all you’ve…

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I have a soft spot, or should I say, a crunchy spot, for candied nuts. I like it when they’re baked to a crispy, golden brown, with a touch of sweetness that comes from coating the nuts with just enough sugar to make them crackle in your mouth, but not enough to overwhelm. I also like a bit of salt, spice, and even some heat…

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I found myself with several grapefruit rinds on my hands last week (or rather, on my kitchen counter) as a result of working on a recipe that called for their juice. I don’t like to toss things away, especially precious organic grapefruit peels. So I candied them.

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The great thing about writing a single-subject cookbook is that you really get to explore one specific topic, which involves not just sharing what you already know, but what you’ve learned about the subject. When people ask me how I can tell if a cookbook is good, I say that if I read the headnotes and the author talks about the process they went through…

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I snuck my way into the workshop of master Paris chocolatier Jean-Charles Rochoux. When asked which is the best chocolate shop in Paris, it’s hard to pick just one, but his boutique is at the top of my short list. Each chocolate is hand-crafted in the kitchen just below the shop, where a small team of chocolatiers and Monsieur Rochoux dip, sculpt, mold, and enrobe…

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When a gas explosion that happened in the basement destroyed her shop, many couldn’t believe that one of their favorite chocolate shops in Paris was gone, including Denise Acabo herself. I visited her shortly afterward and she was in shock, missing her store – but most of all, missing meeting all the locals and out-of-towners that came in to visit. I posted an update a few months later from…

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I was trying to explain to my French other-half what an incubator was. In America, we don’t use the term just for babies, but we use it to describe groups that exist in places like San Francisco, where new ideas are born from creative minds which are often the result of thinking “outside the box.” There are the tech giants, like Apple, Facebook, and Google, that started that…

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UPDATE: I created the Paris Pastry app to feature and highlight hundreds of the best chocolate shops, bakeries, and pastry shops in Paris.  Unfortunately, the technology of building and maintaining the app eventually exceeded my capabilities and it wasn’t possible for me to update it as often as wanted to. Because of those limitations, and others, I made the difficult decision to remove the app for sale. If…

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