Results tagged cream cheese from David Lebovitz

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the…

Continue reading...

Yotam Ottolenghi seems to be everyone’s favorite cookbook author. After meeting him, he became mine, too. (But if I could stay in your top ten, that’d be appreciated.) His previous books focused on the savory side of Middle Eastern cooking, but Yotam was a pastry chef prior to being a restaurant co-owner (with Sami Tamimi) and cookbook author, and anyone who’s walked into one of…

Continue reading...

A few years ago, a favorite bakery in Paris near where I lived was offering brownies. The baker gave me one to taste and although I was happy they were expanding their repertoire outside of their borders (actually, many French pastries are influenced from other cultures), the plain, somewhat dry brownies weren’t doing it for me. They didn’t understand that a brownie is best when…

Continue reading...

The French concept of terroir, a confluence of elements – soil, atmosphere, weather, and other factors – that gives something a certain taste or flavor to foods and wine, is often spoken of as an elusive concept outside of France. But it does exist in the United States, as well as other countries. We just don’t have a word for it. The French, being so…

Continue reading...

One thing that surprises people is how much French people, even with a tempting barrage of éclairs, macarons, and pain au chocolat on every street, love gâteau au fromage, or as it’s commonly called: le cheesecake. (Not to be confused with le cheese, which is a cheeseburger.) But it’s a no brainer since French people like cheese and they like cake. So why not combine the…

Continue reading...

Sometimes when I write posts for the blog, I write so fast that my mind can barely keep up with my fingers. (Hence the occasional frequent typo.) Ideas fly into my head and I literally have to jump up from my chair and make them. Such was the case with this Dulce de Leche Cheesecake recipe, which combines two of everybody’s favorite things: cream cheese…

Continue reading...

At any given time, there are between two – and fourteen – nubbins of cheese in my refrigerator. Those odds and ends are the result of me getting too excited when I’m at the fromagerie, usually going with the intention of buying just one or two wedges. But after scanning the shelves, and seeing a few cheeses that also look worthy of my shopping basket,…

Continue reading...

I’m not at my best in the morning. Actually, I’m not at my best until at least 2pm. (Although actually, some might argue it’s even a little later.) To me, breakfast is meant to be enjoyed in monk-like solitude. It’s a time where questions are prohibited and talking should be kept to an absolute minimum. Travel, of course, is fraught with all sorts of ways…

Continue reading...

Kiri

A while back, someone sent me a message asking about the availability of a certain French cheese that a French friend, who now lives in the United States, was constantly raving about. It took me a moment to figure out how I knew the name, until I realized that they were talking about fromage à tartiner, otherwise known as cream cheese. Cream cheese is very…

Continue reading...