Results tagged honey 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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I was talking to someone about cookbooks recently. In the age of the internet, things have changed as recipes became available by the thousands, or hundreds of thousands, online. Some are good and others don’t quite make the grade. Developing and testing recipes ensures the recipe is a good one, or at least will work. But when recipes are churned out, or posted by who-knows-who,…

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It’s almost pie season. Right now, there’s not much fruit available at the markets, but I’ve had this recipe card lingering in my “to try” folder, and decided the time was right to give it a go. This is a pie I’ve enjoyed at Four & Twenty Blackbird Pie Shop in New York and I had the recipe on a card that was in the…

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I always wonder, when I open a cookbook, what recipe is going to jump out at me? I sometimes head for the dessert chapter first, but since man (and everyone else) can’t live by dessert alone – unfortunately – so I scan everything, from appetizers to main courses. I’m often drawn to cookbooks on French foods, of course, but also Spanish, Portuguese, and the areas…

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It’s been a goofy month. I don’t know if the word “goofy” exists or translates into French, but c’est comme ça, as they say, or “that’s how it is.” It seems like everything got discombobulated; even my vacation plans were thwarted by a server outage and a nasty jellyfish sting, whose only upside was that it was on my thigh – near, but not on, my…

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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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Épices & Saveurs Although it may seem like your typical Arabic épicerie (food shop), of which there are many in Paris, I’ve shopped a lot of them and found Épices & Saveurs especially well-stocked. The place is as neat a pin and in addition to the usual line-up of harissas, nuts and dried fruits in bulk, olive oils, and spices, I always find curiosities on the…

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It’s been a hectic year and I haven’t gotten out as much as I’d like to, in spite of a long list of places I’m trying to visit in Paris, and a more I plan to check out this fall. Early in the summer, I reserved a table at Fulgurances, intrigued by the food of Israeli chef Tamir Nahmias, former executive chef at Frenchie. His…

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