Results tagged pasta from David Lebovitz

A while back I made Meatballs Subs because I had a craving. They’re not that difficult to make and when you make them at home, you can use better ingredients than the versions you get elsewhere. Fortunately, there’s good bread in France and no shortage of cheese. And meatballs aren’t much of a challenge to make either. (Interestingly, a few weeks after I posted that…

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One of my favorite pastas is Pasta Puttanesca. For some reason, I don’t make it very often, because I always seem to be sautéing fresh greens in olive oil and garlic, or something like that, to toss with noodles. But I love all the ingredients in Pasta Puttanesca; capers, olives, anchovies, crushed red peppers, and lots of garlic, so when faced with what to make…

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Over the past few years, there’s been a growing interest in intéressants roots and greens in Paris. It’s not that they don’t, or didn’t, exist in France. It’s just that many either fell out of favor or were oubliés (forgotten). And now, many are returning. At the market, we now get kale, kale sprouts, rainbow chard, and every so often ail des ours (bear’s garlic) will…

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One of the great French dishes that I make every summer, when I gather fresh vegetables and basil at my market, is Soupe au pistou. Originally from Provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves.

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Well, what can I say? After everyone telling me so much about Pantelleria. I didn’t quite get it when I arrived. But when it was time to leave, it was hard to go. On the day after I landed, by the time afternoon rolled around, I had curled myself up on a cushioned chair with a book I’d been looking forward to delving into. Then…

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I’ve become weary – and wary – of the American aisles in European supermarkets. And have come to the conclusion that people think we all eat badly because we live on bottled salad dressings, orange cheese in squirt bottles, and strawberry Fluff, which is something I’ve never seen in America. And I like Fluff just fine. (Just the plain, though. The red scares me. However…

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Due to our closeness to Italy, it’s fairly easy to find an Italian épicerie in almost any Parisian neighborhood. (Although locating an authentic Italian espresso is a little more elusive.) I’m fortunate because there are two excellent Italian épiceries (speciality food shops) close to where I live, but most of the places get their items from a distributor, which means the selection is somewhat narrow….

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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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Sicily

I’ve been living in what is arguably the center of Europe for a while now (and I’m certain someone will get out their ruler and argue that technically, I don’t actually reside in the precise center of the continent – but let’s just go with that for the sake of the story), I don’t visit other countries as often as I’d like. It’s so easy…

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