Results tagged lime from David Lebovitz

Some of the most fun I had writing Drinking French was looking at vintage ads for French spirits and apéritifs. I went down a lot of rabbit holes as one led me to another, then another, and then another. On particularly creative ad was for Suze, which showed a gentian root (the primary ingredient in the apéritif) playing the bottle opener like a guitar. Whatever mind…

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I was joking with someone the other day, who was making Judy Rodgers’ Pickled Red Onions. Judy was the chef and owner of Zuni Café in San Francisco and published one of the best books on cooking that has ever been written: The Zuni Café Cookbook. Like a number of her recipes, the method for pickling her famous red onions they serve on the Zuni…

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Since the confinement started, I’ve been doing a daily Apéro Hour on Instagram Live, archiving some of the episodes on my IGTV channel. Since I’ve never been able to get a tv show of my own, I decided just to do my own. (What could go wrong? And even so, what happens during confinement, stays in confinement. Right?) And when you’re the boss…and the producer,…

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[I’ll be making this Cosmopolitan cocktail on my Instagram Live tonight, April 20th, at 6pm CET, Noon ET, 9am PT. You can find out how to tune in here!] I’ve had my blog for a while, over twenty years now, and one of the first recipes I posted on it was for a Cosmopolitan cocktail. Back then, in the 1990s, Cosmopolitans were still the rage….

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Papaya isn’t a very common fruit in many parts of the world. But if you go to the tropics, you’ll see them piled up at markets, and even alongside the roads, where people are selling the overload from their trees. Papaya is a curious fruit that is often just out of the sightline of our radars, and is usually eaten fresh. Some varieties are spectacularly…

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Pad Thai

Even though some think it’s a cop-out ordering Pad Thai in a Thai restaurant, marking you as a newbie, I like it quite a bit. I do tend to go for Pad See Ew, wide pan-fried rice noodles, although I’m a little picky about them because I like the dish when the chewy ribbons of noodles have stuck to the wok and start sticking together,…

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The seasons seem to start a little earlier in France than elsewhere, or maybe that’s just me. I tend to want to jump the gun as soon as I see strawberries or cherries at the market every spring. But I know that if I wait a few weeks, they’ll be a lot more abundant, and a lot better. Not to mention less-expensive, too. Once they go…

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I don’t get out for lunch as much as I used to, or want to, but a dizzying amount of cafés, restaurants, and pastry shops have opened while I was holed up writing books. One that was getting an inordinate amount of good word-of-mouth, from friends and other restaurant owners, was Echo Café. Entering the restaurant late morning, I was startled by the amount of…

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When I was leafing through ¡Cuba! – Recipes and stories from the Cuban Kitchen, I was reminded how much I like black bean soup. In theory, black bean soup is just a dark bowl of beans and doesn’t sound all that exciting. Which is probably why I hadn’t made it in a while. Also black beans aren’t that easy to come by in France. There…

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