Results tagged salt from David Lebovitz

I had a wee bit of a dilemma recently. In my refrigerator was a half-jar of crème fraîche, that I had to use up before I left for a recent vacation on the beach. I’d been thinking about making caramels with it, but I also knew that I would be slipping on a swimsuit within a few weeks. And being alone in my apartment with…

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I don’t think I’ve ever made a New Year’s resolution. Even if I did, I likely didn’t have much success sticking with any of them, so I just don’t bother with them anymore. Usually resolutions involve quickly-forgotten rules about eating better, losing weight, and saving money. (Which is probably why I never make them in the first place.) So I wouldn’t place any bets that…

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I gave this recipe out a year or so ago on the site. But because it’s so easy to put together, I made it yet again last night, to have as a little nibble with some white wine before dinner. And we couldn’t eat it fast enough. (And almost didn’t have room for dinner.) It’s adapted from The Sweet Life in Paris. So for those…

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One assumption that I’m going to make about the French is that they’re not afraid to make things au pif, or “by the nose”. I don’t know if a precise recipe for sauce vinaigrette actually exists. But if there is, I bet few people follow it very closely. And Romain is no different from his compatriots when it comes to recipes, and rules. They are…

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When I started this site back in 1999, I had forums, where people could chat and post messages about food and cooking. As the blog evolved, we had to say goodbye to it, but one question lingered: Is couscous pasta?

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The search ended abruptly Friday night at Nopa. It’s one of my favorite restaurants in San Francisco, and my pal Matt and I decided to have a boy’s night out while the planets were aligned and we were both in town at the same time. Even before I saw a menu, I knew I wanted the burger and after a plate of incredibly tasty Padrón…

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There’s a lively debate about Molecular Gastronomy in the culinary community. For the most part, from what I’ve heard, it’s all rather derisive. Just like Matisse was widely-panned for painting a woman’s face with a green stripe down the middle, I think we’re going to have to let time tell us if this is just a passing fancy or if it’s something that’s here to…

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I promised a bunch of holiday-friendly recipes this month, and this one is a doozy! Peanut butter cookies, filled with salted peanut caramel—do those sound as good to you as they do to me? The recipe is from The Art and Soul of Baking by Cindy Mushet, who is one of America’s best bakers. Her name might not be on the edge of your tongue,…

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Last week, I was making my weekly ice cream deliveries to the vendors at my local market, which was especially necessary since my freezer was super jam-packed and begging for relief. (Which you may have seen when I inadvertently bared-all in my kitchen slide show.) When I stopped by to drop off a pint to my pal Régis, who sells salt at the market, I…

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