Results tagged honey from David Lebovitz

I remember with curiosity, walking by Comme à Lisbonne shortly after it opened. The shop was merely a tiny storefront that featured Pastéis de nata, the famous tartlets from Portugal that are often served by the platter since it’s often not possible to stop after eating just one. Interestingly, a number of bakeries in Paris do make pastéis de nata – some good, some just…

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Panforte

Even before the holidays get started, I always make sure that I’ve got all the ingredients on hand to make one of my very favorites desserts: Panforte. Honey, cocoa powder, almonds and hazelnuts I usually have around, for sure, and I make sure to make a batch of candied citron when I find citrons at the market, too.

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For some reason, fresh fig season seemed to have slipped right past me this year. Either that, or I wasn’t looking very hard because normally when I see fresh figs, I can’t help bringing home a big sack of them and snacking on them all week. Figs have two seasons; the first is usually late summer and the second begins mid-fall. The second crop is…

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I was actually thrilled to see a market of producteurs that was happening this weekend in Paris. We have some great food available in Paris but I don’t get the opportunity often to meet and shop directly from the people who are producing the food. This is especially true with meat, which is sold by butchers and not the people who raise it, but I…

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Every year I spend an inordinate amount of my time poaching fruit. It’s usually because I’m powerless to resist all the pears in baskets at my market, and buy far more than I need. Yes, much of my sweet bounty find its way into sorbets, cakes, ice creams, and jams. But one of my favorite ways to keep those pears around a little longer is…

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A subject, and and ingredient, comes up frequently when talking about baking and candy making. And that’s about using corn syrup in recipes. I use it judiciously when it will make a discernible difference in a recipe. For those of you who are regular readers of the site and my books, you’ll notice almost all of the time, I rarely use pre-packaged or convenience foods in my…

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Americans have a funny relationship with honey. To many of us, it’s that sweet syrup in the jar with the feather-topped woman, or the gloopy stuff stuck inside the crevasses of a plastic bear. In France, honey is a Big Deal and there are boutiques like Maison du Miel, and vendors at the outdoor markets, which sell nothing but honey and honey-related products. (And believe…

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How about a pain aux céréales? Here’s my list of Ten Great Things To Eat in Paris – things that I think you shouldn’t miss!

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When I take folks into épiceries in Paris, I invariably drag them to the honey aisle. I start explaining how the French love honey, and buy it based on what varietal it is…rather than just stopping in the supermarket and picking up a jar of that vaguely interesting looking syrup that you know is going to leave an annoying sticky ring from the bottom of…

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