Results tagged recipe from David Lebovitz

I was having drinks at a friend’s house last night, who is a cuistot, the French slang for a cook. I don’t think you’d say cuistat for a woman, but whatever you want to call us, the conversation pretty much stayed on one topic: Food. We talked literally for hours while we drank brisk sauvignon blanc and picked apart an amazing wedge of 30 month-old…

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You might have passed chervil by when shopping, thinking it was a wimpy version of parsley. The wispy, thin leaves don’t look very tempting. And you might be tempted to overlook it, unaware of its powerful aroma that it lends to certain dishes. But if you’ve never had it, add a handful of chopped chervil to a salad. You’ll wonder why you don’t pick up…

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I’ve had all three cookbooks from Moro in London stacked up in my apartment for about a year, and haven’t made anything from them. They’re very personal cookbooks, the recipes and photos invoking a time and place, with the food arcing between Moorish cooking and the foods of North Africa, along with the Middle East, nodding toward sustainability. I keep picking them up, leafing through…

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Prunes are serious business in France and unlike Americans, it doesn’t take any name-changing to get the French to eat them. Prune fans, like me, are partial to those from Agen, in Gascony, which are mi-cuit; partially-dried. Their flavor is as beguiling and complex as a square of the finest chocolate. Interestingly, the prunes cultivated in California are grafted from the same prunes grown in…

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I’m always surprised when people say that they don’t have time to cook. I mean, aside from reproducing, physiologically, we don’t really exist on this earth for any other reason. (Unless someone knows something that they’re not telling me.) Feeding ourselves is really our most basic human need. Now if someone said, “I don’t have time to clean up afterward”, then I can totally relate….

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I’m happy to be taking care of two things with this recipe. One is that about a week ago, I was late to the market, arriving near the end, when everyone was packing up to leave. Scanning quickly to see what I could procure in a short amount of time, I passed by a stand where one fellow lorded over an enormous pile of organic…

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When I was speaking at the Blogher Food Conference last year, one of the organizers was telling us that on the last day of each month, she carries out what she calls E-mail Amnesty Day. On that day, she deletes all her e-mail in her Inbox, then issues an all-points-bulletin to everyone she knows that if there was anything important in there, to e-mail her…

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Bergamots aren’t something one runs across everyday in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did in Paris. But no matter, this recipe can be made with other kinds of lemon, especially “sweet” lemons, such as Meyer lemons. There’s conflicting information what a bergamot actually is, but it’s…

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I’m always a little late to the party. For example, last week, the Super Bowl festivities took place. But honestly, I have an excuse. Actually I have a few. Since I don’t live in America, there isn’t much enthusiasm for American football around here. When I tried to explain the concept of the grandeur of Super Bowl Sunday to Romain, he gave me that typically…

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