Results tagged recipe from David Lebovitz

Note: I’ll be making this ginger lemonade today at 6pm CET (Noon ET, 9am PT) on my IG Live Apéro Hour on Instagram. To watch, head to my profile on my IG profile page at that time, and when the circle around my profile pic says “Live” – click on it to tune in. More info, as well as how to watch it in replay…

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France has been creeping (or bursting, in some cases) out of lockdown. As of May 11th, people can come and go without carrying a written permission slip. The outdoor markets, hairdressers, and other types of shops have reopened, under the advisement of the health ministry, who is encouraging people to wear masks and practice social distancing, keeping 1 meter (3-feet) apart from others. Some stores…

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People sometimes pick up vermouth blanc, called bianco vermouth in Italian, and don’t realize until the open the bottle that the vermouth is sweet, when they thought they were buying dry vermouth. Don’t worry if it happened to you; it happened to a friend one mine too, who happens to be a notable spirits writer. On the upside, you’ve now got one of the principal…

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I used to be one of those that was surprised when people said, “I don’t have time to cook.” To me, cooking and shopping for ingredients, which take the better parts of my days, has always been a pleasure for me rather than a burden. However, now I get it. Making dinner after a long day at work can be a challenge. In France, people…

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While doing research for Drinking French, I was on the prowl to find a substitute for Amer Picon, the classic apéritif from France that’s not available in the U.S. While I found some alternatives that were available in America (which I listed in the book) my very favorite was Sepia Amer, made by Audemus Spirits in France. (h/t to Josh of Paris Wine Company for…

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I usually keep a few canned things on hand. Sardines, tuna, and tomatoes, are constants you’ll find in my cupboards. I also have oddities that I’m not sure what I’ll use them for, but keep them around anyways, like smoked sugar, butterscotch chips, coffee-flavored salt, Vietnamese coconut syrup, and a kit someone gave me for making queso blanco which does, indeed, work. I’ve discovered the…

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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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One of my favorite spots in Paris is Cravan. It’s not right in the middle of town, nor is it in the popular St. Germain area, or the trendy 10th or 11th arrondissements. But a few métro stops is all it takes to find yourself at one of the loveliest little outposts in the city.

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And before we know it, it’s May. After this lockdown is over, which is planned to unfold in France on Monday, I realize I’m going to have to go back and rewrite all the posts I wrote during the last few months as in the future, people will read them and wonder what the heck I am talking about when I say “lockdown,” “confinement,” and…

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