Results tagged heavy cream from David Lebovitz

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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Eggnog wasn’t something that I had a lot of nostalgia for. Sure, I’ve spent my life around eggs and milk, and cream, but when I drink, I tend to go for the harder stuff. But I’ve been trying to change that, branching out to other beverages. No one in my family made eggnog, but as an adult, I’ve been more than happy to churn up…

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It’s the season for apple tarts, Fall, when the biggest bounty of apples shows up at the market. I’ve had to learn about all sorts of other varieties of apples since the ones available in France differ from the ones in the United States that I was used to. But it’s been a wonderful journey of discovery and I’ve found unusual varieties that were one day, abundant at the…

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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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This is my favorite, go-to salted butter caramel sauce. There are no real tricks or fancy techniques. And while staying in friend’s houses, I realized I didn’t have my usual arsenal of equipment so was limited in what I could make. This post raised the ire of some, who thought it wasn’t polite to bring cooking equipment when staying with others, but if you’ve tried…

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I’m not a huge beer drinker. I joke that I only drink beer if I’m on a sunny beach in Mexico, thinking that someone will take me up on that to prove it. So far, that hasn’t happened, so I may need to change my tactic. While I figure out another way, one thing I am sure of is that there’s no shortage of beer in…

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Before a recent visit to Los Angeles, I’d heard a lot about Sqirl, a quirky restaurant with a funny name. People were imploring me to go. So much so, that if I didn’t, I’d be racked with guilt for the next five to seven years. (Which I think was the intended effect.) Whatever it was, it worked, and when planning to meet up with a…

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One of the compelling things about food blogs is how they bring together people from all over the world. Cooking and eating is something we all have in common, no matter where we are from. Blogs have globalized cooking, erasing borders and boundaries. And I’ve enjoyed learning more about other people’s food and cooking, and meeting them as well. Things have changed over the past few…

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One dessert I don’t make often enough are baked apples, known in France as Pommes rôti au four, or Pommes au four – oven-roasted apples. We have great apples in France, which I like to buy from the local grower at my market. But Americans also have a long history with lovely apples and when I was growing up, we lived near a cider mill and…

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