Results tagged Judy Rodgers from David Lebovitz

I don’t quite exactly when things shifted, but for many years, if you wanted salt you either bought granulated table salt, usually sold in a round canister for less than a dollar, or kosher salt, which came in a big box. Kosher salt didn’t get its name because it’s kosher, it’s because the bulkier crystals are a better size for salting meat, which koshers it….

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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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When I lived in San Francisco, we used to joke (lovingly) that whenever we went to Zuni Café, that there would be at least three things on the menu that you had to ask the server what they were. On the other hand, I think if you asked ten people in Paris what aillade is, ten out of ten wouldn’t know either. Unless they were…

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I tried. I gave it my best shot to try and make it through the list of the new places that were on my radar for my visit to San Francisco, the one that I’d been scribbling down for the last few month. But getting felled by a bout of whatever it was that I picked up on my flight sapped me of a bit…

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I was deeply saddened when I heard that someone who happens to have been a culinary icon (and hero) of mine, and who I was fortunate enough to work with in the kitchen, is no longer standing behind her stove. This morning I learned that Judy Rodgers the chef-owner of Zuni Café, had passed. I was fortunate the work with Judy for a few years…

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Melissa’s list for Five Things To Eat Before I Die. While the last thing I wanted to think about when I got back from vacation was dying (well, until we hit le traffic bouchon returning to Paris on the autoroute), here it goes… The Salad Judy Rodgers Made For Me When we were both working at Chez Panisse, one evening Judy Rodgers asked me if…

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My first experience with eating seaweed was when my fourth-grade teacher, Mrs. Barnett, brought in a big bag of gnarled dried Japanese seaweed, presumably to familiarize us with foods from other cultures. Few of us kids growing up in sheltered New England would touch the stuff, although I took a little taste, but didn’t share her enthusiasm for the sea-scented tangle of salty greens. So…

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When I arrived in France a few years ago, I was a surprised to find that red onions are rare and cost nearly four-times the price of yellow onions. I reasoned that although French cuisine uses lots of onions, most often they’re cooked to enhance their sweetness, and they become an essential backdrop for braises, stews, and casseroles…and most-notably in French Onion Soup. So why…

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