Results tagged cilantro from David Lebovitz

I was recently tagged in a debate on Twitter, where some of the people objected to having to scroll down a post to get to the recipe, because they didn’t like scrolling. (Which was odd, since unless I’m doing it wrong, don’t you need to scroll to use Twitter?) The discussion also tapped into a few people’s dislike of a longer headnote before a recipe…

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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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The first time I had chicken cooked caramel sauce was at The Slanted Door in San Francisco. “Caramel? With chicken?” I thought. But once I tasted it, I didn’t need to wonder why it became their signature dish. Back then, The Slanted Door was a small restaurant in the Mission, on a street that was notable for Latin markets, edgy bars, and burritos. Things have…

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If I had a nickel for every time I heard, “You should go to_________,” I’d have enough money to upgrade on all those flights that I’d be taking, which would make that prolific quantity of air travel a little more tolerable. Don’t get me wrong, I appreciate suggestions and people looking out for me, so I don’t miss anything great. But for anyone who has ever…

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The editor for My Paris Kitchen came to Paris last week. Since we’d spent two years working together on a book about my kitchen, I figured – at long last – we’d be able to dine tête-a-tête, in my actual Paris kitchen. So I invited her for dinner. We were in touch nearly every day for the last few months as I raced toward the…

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One thing I love about traveling is that I get to read. As much as we all love to be connected, it’s nice to be somewhere – like 5000 feet up in the air, where your biggest concern is who gets the armrest – where that isn’t usually a possibility. (Although I also spend a considerable amount of time up there wondering if whoever designed…

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When I went to get the chicken to make my bisteeya, I wanted to follow the recipe to a T. So I went to the butcher to get a precise amount of chicken in grams. Since I wasn’t sure what one chicken thigh weighed, I took a guess that I might need 3 or 4 thighs. Judging from the reactions I get when ordering things…

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Okay, show of hands – who likes guacamole more than I do? Okay… Now that that’s settled, who was more thrilled that I was to score a batch of freshly fried tortilla chips and a big bag of just-about ripe Haas avocados this week? I’m not asking any more questions, I promise. Because the answers were right here in my kitchen. Although what some people…

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I crave Asian flavors, which became apparent on a couple of occasions this month. For one thing, it seems that I want to add chiles and fresh ginger to everything. Here is Sydney, Australia, where so much of the food feels Asian-influenced – clean flavors, fresh ingredients often cooked quickly over high heat (cooks using fiery woks always seem to be “attacking” the food, simultaneously…

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