Results tagged cream from David Lebovitz

Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in it. Whether it be Honey-Almond Squares or Swedish Almond Cake, you can be sure you’ll find me in my kitchen within the next 24 hours, and baking it. This Caramelized Peanut Cake that takes very…

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In terms of favorite ice cream flavors, it’s likely that Fig Leaf Ice Cream isn’t at the top of your list. But once you taste it, you’ll probably add it. It’s tricky to provide an exact description of the flavor, which is coconutty, and references figs, but is its own flavor in and of itself. Living in a city, I don’t have a fig tree,…

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When it was on the cusp of popularity in the U.S., I sort of introduced crème brûlée to a restaurant where I was working at the time, and, predictably, they took off. So much so, that most of my nights were spent torching crème brûlée as fast as I could. Finally, I put an end to that (popularity is overrated), and that was that. There…

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I’m not sure if I just returned from lunch, or if I was privy to a top-secret breeding ground for a race of super lovely people, that also happen to be amazing cooks. When I walked into the home of Rachel Allen, who’d invited a few of us traveling through Ireland for lunch, I was stunned by A) The stunning kitchen, b) The stunning view,…

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Over the holidays, we were in the U.S. to spend time with my family (and – gulp – to see my editor…), and I made brisket for Romain. He doesn’t like bœuf bourguignon, because it he says it’s always “dry,” so decided for a treat, I’d make brisket, a beef dish that is anything but. Because I’m such a champ, I actually made it a few different times,…

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It’s not a drag to be in Paris in August. In fact, those who stay in town always say the same thing – “This is the best time of year to be in Paris.” (Or, “Wouldn’t it be incroyable if it was like this all year?”) Even though Paris is a lot smaller, imagine if 85% of the people left New York City or San Francisco in…

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I’m never quite sure what to say when people ask if they can reduce sugar in a recipe. My inclination is to say Non! right off the bat. Not because I’m in France, and it’s reflexive, but because when I test or develop a recipe, I get the sugar balance just to where I like it before it goes into a book or on the blog. It’s…

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I was always on the frence about fruit-based ice cream made with eggs. Yes, you got that right. I wrote “Frence,” which is my subconscious speaking (or writing), most likely because I’ve got both France – and fresh strawberries – on the brain these days. After rhubarb, strawberries are the first sign of spring at our markets. And while there are plenty of different types…

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My favorite thing that I bought this year is this old battered gelato dish, which was my score at a street market in Palermo. It was sitting there all by its lonesome, and there I was, to give it a happy home – it was kismet. (Or maybe it’s called something else in Italian, but I’m just happy I stumbled across such a fabulous find…

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