Results tagged mayonnaise from David Lebovitz

I love a big salad, especially in the summer. Actually, a big bowl of greens, one that includes lots of crunchy things, is one of my favorite things at any time of the year. My default dressing is a French vinaigrette, which is sometimes slightly creamy, courtesy of a large dollop of Dijon mustard, but it’s fun to swap out another dressing from time-to-time for…

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Garlic has a season, and depending on where you live, that season is usually spring through mid-summer. In France, we get ail nouveau, which are heads of garlic that are very plump and slightly soft, whose moist skin is tinged with a bit of pink. As it ages, the garlic becomes more rosy in color, and there is even a special “rose” garlic in France…

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Le Rubis

After all this time you’d think that I would have figured out how to go back to older postings here on the site, update them, then bring them up to the front. Because if things change on a subsequent visit, or if I hear something major has changed, I like to make sure we’re all in the same loop. But not being so tech-savvy, I…

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I’ve lived in Paris for nearly ten years, which some folks think is a magic kingdom in itself. And although I’ve been to the Louvre, Rungis, the Musée d’Orsay, and the crazy-giant Tati store at Barbès, I’ve not been to Disneyland Paris – until now. I’d been to the one in southern California as a kid, back when Disneyland featured things we never dreamed of…

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[Update: Aux Tonneaux des Halles changed owners in 2016. They no longer feature natural wines and the food on the current menu differs from what is shown and described here.] Every once in a while, it hits me: I need steak-frites. It’s an infrequent indulgence, but when I do have it, I like my steak with a crisp exterior, pan-seared until saignant (medium-rare), with a large…

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Uncharacteristically, I’ll spare you the specifics, but I need to catch up on about 147 hours of sleep. And while we’re at it, I could use a hug. And since the former isn’t necessarily easy to come by here, as is the latter, I was embrassé by dinner at Alain Ducasse restaurant. While it’s been tempting to remove the “sweet life” byline from my header…

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I’ve wanted to talk to you about Isot for a long time, but the little packet I opened sat on my counter for a few weeks, waiting to go into something else. But it wasn’t until I found myself with an overload of eggs, and an odd craving for an egg salad sandwich (something I haven’t had for years) that I found a way to…

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It’s been a while since I’ve visited the jelly aisle of an American supermarket. But one thing I have etched in my memory from my childhood are the glasses with cartoon characters on them. Whatever marketing genius came up with the idea deserves more recognition than I can give here, but as a kid, we had to finish all our milk and “see Fred Flintstone”…

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I’ve never liked celery. To me, it’s like eating green water held together with a lot of fibers. Unless it’s filled with peanut butter or cream cheese, you can keep it. The only time I ever buy a bunch is when I’m making stock, which is a shame, because that only requires a stalk or two, and the rest sits in my refrigerator until it wilts and…

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