Results tagged hummus from David Lebovitz

I’ve been meaning to make Jerusalem bagels ever since I went there, and saw the loopy breads dangling from wagons and off pegs in shops. With all the hummus being consumed everywhere, it was easy to understand why so much bread was necessary. It was the perfect foil for scooping the stuff up, that somehow, kept showing up on tables wherever we went. It took…

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When I walked into Ibrik café the other day and sat down in the upstairs dining room, I saw this scenario next to me. After spending the morning rummaging through an unruly restaurant supply salvage yard out in the suburbs (I didn’t buy anything, but they gave me three cake pans as a gift), it was nice to sit somewhere that was clean, organized, and dry….

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Middle Eastern restaurants that focus on freshness and quality of ingredients have been proliferating in places like London (Ottolenghi and Honey & Co.) and in the U.S. (Glasserie and Zahav) over the last few years. And now, we’ve got a spate of new ones arriving in Paris. The foods of the Middle East had mostly been relegated to kebab and falafel stands, but new places are…

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Where does the time go? When people used to say that, I thought they were being overly dramatic. Or worse, meant that I was getting older at a faster clip than I thought. But what I think it means, for all of us, is that life used to roll along at a more leisurely clip, but nowadays, I wake up and find another year has passed….

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This was a bang-up year for cookbooks. Although my editor isn’t thrilled, I am glad that I didn’t have a book come out this fall with all the other great books that have crossed my path. Because it’s nice to be able to spend some time cooking and baking through them. (While I work on edits for mine, coming out next year. If I finish it…) One…

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[UPDATE: In the fall of 2018, Merguez & Pastrami closed, and the space will become Saul’s, a restaurant by the same owner, offering similar specialties.] The most interesting neighborhood right now in Paris is the 9th arrondissement. Walk in any various directions from a métro station after you land there, and you’ll find yourself in a completely different neighborhood, whether it’s surrounded by stately buildings on…

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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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One of the great regrets I had in life was when I went to Beirut and didn’t go to the Tawlet Souk el Tayeb, a culinary project supporting local farmers, cooks, and producers. There’s also a weekly farmers’ market, classes and meals. Because my schedule was so packed on my trip, as much as I tried, I didn’t make it. A few years later – as…

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I’ve been thinking about man’oushe for years, ever since I went to Lebanon and someone handed me a warm flatbread right out of the wood-fired oven. It was the perfect snack: A warm, slightly supple dough slathered with za’atar, an herbaceous seasoning blend punctuated with sumac and sesame seeds. It has a slightly astringent flavor, due to the tang of sumac and the sharpness of the wild…

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