Results tagged carrots from David Lebovitz

I spent much of the fall and winter running around, while a pile of cookbooks waited patiently for me to cook from them. Now that I’m back in the saddle, and in the kitchen, I’m getting around to some of the many recipes that I’ve bookmarked. One of the first that caught my eye was the “Pizza beans” in Smitten Kitchen Every Day. It also…

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There’s a certain movement afoot not only to make whatever you can from scratch (at some point, people will be forging their own cast iron skillets), as well as increased consciousness about anti-gaspillage, or not letting food go to waste. I seem to be cooking or baking 24/7 and if I used up everything that came my way, from the whey used from making labneh (which could…

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Kig Ha Farz is a homely, but absolutely delicious, Breton specialty that even few French people know about. It’s highly unlikely that you’ll ever find it served in a restaurant, even in Brittany, which I learned on a recent trip to the region. I told friends that we were staying with that I wanted to prepare it for them, and we spent a few days…

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How excited was I to get an invitation to be a speaker at the Kerrygold Ballymaloe Litfest festival at the Ballymaloe Cookery School? It popped into my mailbox a few months ago and although I had been to Ballymaloe a few years back, I remembered the exceptional food of Cork, Ireland, and the lovely people – which meant there was no way in heck I was going…

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[Update: 6 Paul Bert was renovated in November of 2016 and reopened with a new team of chefs. Chef Louis-Philippe Riel, who was the chef when I ate here, has moved to the wine bar down the street, Cave du Paul Bert. I haven’t been back to 6 Paul Bert since he left but will report back when I do.] It’s rare that I find a restaurant where…

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We don’t always get snow in Paris in the winter. But when we do, it blankets the city with a brilliant layer of snow. It illuminates what can be gray and drab, and brightens things up when everyone’s spirits are beginning to sag. People tend to stay indoors or huddle in cafés, drinking hot chocolate or vin chaud, hot mulled wine.

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Over the past few weeks, I’ve been trying to use up things I already have in the cupboard, plus eat seasonally, plus make things that are relatively easy to make – and this salad fit the bill on all counts. It combines tahini with wild rice and used up some of the marvelous root vegetables that I can’t help buying at the market, even though…

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Americans have a reputation for not eating very well which is disputed by the fact that whenever I have a group of guests come to Paris, everyone is always craving fresh vegetables. Another interesting paradox is that portions in America are huge, yet Americans who come to France (where the portions are more reasonable) find themselves quickly full when dining out. And after a couple…

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Last summer, Romain went to stay at a place in the French countryside with a large, semi-wild potager, a vegetable garden, which the people who lived there fed themselves from. They let weeds grow, didn’t spray pesticides on anything, and they ate most of the food as close to raw as they could. During his stay, he called me and said that he never felt…

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