Results tagged cheese from David Lebovitz

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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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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Someone was once trying out for a job at a restaurant I worked at, who cooked a meal that had a course which paired fish with cheese. I don’t recall if he got the job or not, but I do remember someone in the kitchen muttering, “Everyone knows that fish and cheese don’t go together.” I don’t know who gave him that information, but everyone who…

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Join me this Sunday, December 2nd at La Cuisine cooking school in Paris for a get-together and book signing. The event will be held from 3pm to 5pm and is open to all! It’s a chance to get some holiday shopping done (signed books!) and to sample various treats provided by French producers.

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A couple of weeks ago, I took a trip to the Savoie, a region of France that was once a dukedom of Italy. As you travel through France, especially away from the center of the country, you see more influences from neighboring countries, such as in the Basque region, where cornmeal and chile peppers figure into the cuisine. In Nice, pistou and socca from Italy are…

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When I first heard about tarte Tatin, nothing sounded better to me. What first seems like way too many apples packed into a skillet, then caramelized and baked under a blanket of buttery pastry, then turned out and served warm, became one of my favorite desserts. I’ve had recipes for them in several of my books, but also enjoy the savory version. I’ve seen upside down…

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While visiting friends in the countryside toward the end of the summer (…is it over already?), I met a woman who grew the most lovely little lettuces, which she sold at the local market. Which was basically a table with several baskets of her stunning greens sitting on it. If you haven’t had eaten lettuce just a few minutes (or even hours) out of the…

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Over the past few years, there’s been a growing interest in intéressants roots and greens in Paris. It’s not that they don’t, or didn’t, exist in France. It’s just that many either fell out of favor or were oubliés (forgotten). And now, many are returning. At the market, we now get kale, kale sprouts, rainbow chard, and every so often ail des ours (bear’s garlic) will…

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Where does the time go? When people used to say that, I thought they were being overly dramatic. Or worse, meant that I was getting older at a faster clip than I thought. But what I think it means, for all of us, is that life used to roll along at a more leisurely clip, but nowadays, I wake up and find another year has passed….

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