David Lebovitz's Blog, page 121

Tech Issues

You've likely noticed that the site is still experiencing technical difficulties due to a server "upgrade". At certain times, now and in upcoming days, you may be unable to reach the site. I am working with technicians to resolve the problems which is complicated by the fact that 1) I am traveling, 2) I am [...:]

Real Irish Coffee

How to make a real Irish Coffee with a recipe direct from Adrahan Farmhouse in Cork, Ireland.

Making Irish Butter

Learn how to make butter from an Irish expert. A story from cookbook author David Lebovitz, during a trip to Cork, Ireland.

Plum and Rhubarb Crisp

Make Rachel Allen's wonderful Plum and Rhubarb Crisp, served with thick cream. A perfect dessert for summer from David Lebovitz

10 Things to Bring Back from Your Trip to Paris

Top ten list of things to bring back from a trip to Paris, France-from David Lebovitz, author of The Sweet Life in Paris.

Chocolate-Dulce de Leche Flan

A Mexican flan recipe with layers of chocolate cake & dulce de leche (cajeta) from My Sweet Mexico by pastry chef Fany Gerson.

Mirazur

During my trip to the Côte d'Azur with Matt and Adam, after the second or third day, we realized that we hadn't eaten in any restaurants. With the fresh ingredients available, we were preparing our own meals (pretty well, I might add), and we didn't feel the need to hand over the cooking duties to a third-party. It was a bit of heaven being in part of the country where garden-fresh vegetables are abundant, and we found ourselves gorging on local specialties that we made ourselves, like aïoli ...

Fenocchio Ice Cream

Every time I go to Provence and the Côte d'Azur, I keep remembering that I want to share Fenocchio ice cream with you. But I'm not all that good at sharing, when it comes to ice cream, so I hope you'll forgive me for keeping this all to myself for a while. But after tasting more than my share of their ice cream down in Vieux Nice, the old part of the city of Nice, I summoned up the courage to ask if I could step behind the counter and into the kitchen for a look behind the most famous ice...

American Chocolate Hazelnut Paste

No one was happier than I was to receive the news, directly from the chocolate-maker himself, that Askinosie was making a chocolate and hazelnut spread. To make the spread, cocoa powder was made from cocoa beans sourced directly from the farmers and hazelnut butter made from nuts harvested from an orchard in the Pacific Northwest.

I don't have any problems with Nutella, but I know some people are concerned about exactly what's in that too easily-reachable oval jar. I don't regularly buy it...

Matsuri Sustainable Sushi

When I was a teenager, we made a trip to Los Angeles and a family friend took us to a Japanese restaurant. I remember it well, because I was going through that phase where you're willing to do things on a dare, not because you're keenly interested in new experiences, but because you want to show off that you're not afraid of taking on a few dares. And I remember some of my family flipping out a little when we were presented with a big, shiny wooden board covered with raw strips of fish...