David Lebovitz's Blog, page 129

10 Things to Do If You're Stuck in Paris

Yesterday, I was passing through the Place de la Madeleine, and saw this mob outside the Air France office. And the line snaked around the block. I took a picture and went home to happily finish packing for my trip, which was going to start tomorrow.

I must be living in a volcanic cloud of my own, and indeed, when I woke up, there was an e-mail that my trip has been canceled. So instead of facing the dreaded task of unpacking my suitcase, which included a swimsuit (grrrr....) I made ...

I Love Macarons!

For some reason, the world went a little nuts for Parisian macarons in the past year and everyone, from New York to New Delhi, seemed to be fascinated by these little sandwich cookies.

Notice that I said "Parisian" macarons, since you won't find these too far outside of Paris. Folks in the rest of France make more traditional macarons, made from a simple meringue with sugar and nuts folded in, then baked until crispy. Parisian Macarons, as most of us know them, are said to have been...

How to Find Foods and Other Items Mentioned On the Site

Because I live outside the United States, sometimes people inquire about where they can obtain the same ingredients or equipment there, or wherever they live. Although I strive to make the recipes and stories as globalized as possible, infrequently I will use an ingredient or equipment that might not necessarily be as easily available to others as it is to me.

So I'm sharing the same search techniques that I employ when discerning where certain ingredients or products are available to...

Great Dining Deals in Paris

You're probably thinking that I'm a little crazy saying that a meal that's going to set you back a hundred bucks is a bon marché. I don't know about you, but that's not pocket change, even for a bon vivant like me.

The first time I went to a three-star restaurant in Paris was about six years ago. After my female friend and I got our menus (women don't get menus with prices; high-end French restaurants are not always equal opportunity operations), she grabbed the menu out of my...

Celery Root Remoulade (Céleri Rémoulade)

I've never liked celery. To me, it's like eating green water held together with a lot of stringy, indigestible fibers. Unless it's filled with peanut butter or cream cheese, you can have it. The only time I ever buy a bunch is when I'm making stock, which is a shame, because I only just need a few stalks and usually the rest sits in my refrigerator until it wilts and dies and I have to throw it out. And I hate throwing food away. A lot of other people in France must feel the same way I do...

Celery Root Remoulade (Celeri Rémoulade)

I've never liked celery. To me, it's like eating green water held together with a lot of stringy, indigestible fibers. Unless it's filled with peanut butter or cream cheese, you can have it. The only time I ever buy a bunch is when I'm making stock, which is a shame, because I only just need a few stalks and usually the rest sits in my refrigerator until it wilts and dies and I have to throw it out. And I hate throwing food away. A lot of other people in France must feel the same way I d...

Rue Montorgueil-Les Halles

You might not remember the days before the internet, but when we used to travel somewhere, we'd ask a friend to scribble down a list of suggestions. And we'd often be asked to do the same in return. Then when computers became widely used, other 'favorites' lists started circulating, often in the form of blogs.

So think of this list as my modern-day scribblings, from me to you, of places to go on the rue Montorgueil. Aside from it being perfectly located in the center of Paris, it's a...

It's Ready!

Today is the release of my newest book, Ready for Dessert—a hefty volume of my all-time favorite recipes!

You'll find everything I love in this book, from the Chocolate Chip Cookies that won over les Parisiens to a French inspired Apple-Frangipan Galette. I figured out the secret to truly chewy Peanut Butter Cookies, and frosted Black and Whites finally get their due. I riff on Gâteau Basque (okay, there's two riffs), there's a cool and creamy Butterscotch Flan, and...at...

Involtini: Feta & Prosciutto Rolls

I was having drinks at a friend's house last night, who is a cuisto, the French slang for a cook. I don't think you'd say cuista 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 Comté cheese from a giant wedge on a cutting block positioned strategically between us.

For some reason, the conversation turned to...

Pine Nut Syndrome

I noticed something weird this week: just about everything I ate tasted odd. No matter what it was, from bland rice cakes to strong, dark coffee, a few minutes after I ate or drank it, there was an odd, bitter flavor lingering in my mouth.

Being me, naturally, I assumed the worst: That they were going to have to remove my mouth, or something.

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