The first time I saw tarama, I hated it. It was a brilliant pink color, one not generally found in nature. And when I heard the paste was fish egg-based, I said, “Non, merci.” Since then, I’ve become a bit accro (hooked) on the Greek spread, and decided it was time to spread the word. And I’m not the only one who’s become a convert….
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…
Recently I’ve come out as a non-steamed vegetable eater. I worked with an amazing Asian food expert who hated Japanese food, saying it wasn’t sexy, pointing the blame on a reliance on steaming. He also said they eat pollywogs, which he followed by saying, “Who eats pollywogs?” Well, I don’t. At least not intentionally. (Although I’m sure I ingested some pond water in my youth,…
UPDATE: SInce I first published this, Belleville Brûlerie has moved to a large location with a shop. More info at their website. They have also opened a café, La Fontaine de Belleville. Hoo-boy, do I remember the bunch of flack (to say the least!) for mentioning way-back-when that the coffee in Paris could use a bit of, um, upgrading. I was recently reminiscing about that…
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…
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…
After all this time you’d think that I would have figured out how to go back to older postings here on the site, update them, then bring them up to the front. Because if things change on a subsequent visit, or if I hear something major has changed, I like to make sure we’re all in the same loop. But not being so tech-savvy, I…
Every so often I get requests for “healthy” recipes, or I see things online posted as “healthy” – and I’m not quite sure what the heck people are talking about. What is healthy? My idea of healthy eating is eating fresh foods – some eggs, cheese, and meat, poultry, and fish, along with fruit and vegetables. Buying foods that you prepare yourself so you know…
I’ve been meaning to get into the Shakshuka groove ever since I had it for breakfast at Nopi in London, and on my trip to Israel, where this North African dish wowed me – and my taste buds – every morning. Although various versions abound, the most widely known Shakshuka involves eggs softly cooked in a hot skillet of spiced tomato sauce. I’ve had plenty…
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
