Results tagged goat cheese from David Lebovitz

One thing that’s great about the European Union is that it helps me explain the United States to Europeans. America is so big that France could fit inside Texas, and explaining the difference between California and Tennessee could be compared to the wide expanse between two diverse cultures, and like Denmark and Greece. I didn’t grow up eating food from the American south; in New…

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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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Abruptly, it’s fall. The weather turned brisk this week, and I’m starting to wonder which box my scarves and gloves are in? When I lived in San Francisco, where the weather is notoriously fickle, the joke was that the only way to tell what season it is, is to hit the market. True, not everybody is concerned with seasonality. I was recently asked during a…

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Staying with friends in the countryside for a few days last week, we were fortunate to discover that a neighbor was making his own bread, which was excellent. The young man bakes just a few loaves a couple of times a week. Romain, in his wisdom (a trait he may have picked up from me: buy as much as you can, when you come across something…

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Once upon a time, there was something called I Hate Peas – French fries with ridges that you baked in the oven, aimed at kids who wouldn’t eat their vegetables. They supposedly had all the nutrients of peas without whatever it is about peas that apparently some kids don’t like. They didn’t last long, and I (or my mom) was fortunate because I always loved vegetables, including…

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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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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…

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The way to shop for cheese in France is not to go into a shop with a list of cheeses that you plan to buy. The way to do it is to go in, look around, see what looks best that day, and buy that. There is, however, another factor – and probably the most important one – and that’s to listen to the advice…

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How excited was I to get an invitation to be a speaker at the Kerrygold Ballymaloe Litfest festival at the Ballymaloe Cookery School? It popped into my mailbox a few months ago and although I had been to Ballymaloe a few years back, I remembered the exceptional food of Cork, Ireland, and the lovely people – which meant there was no way in heck I was going…

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