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David Lebovitz: Living the Sweet Life in Paris: Change
One of the things that you need to have when shopping for food in France is a big, sturdy shopping basket. You Also need to have a bit of patience because the lines can be long, and lines in Paris are like airplane restrooms; when it’s your turn, ever...
Dateline: 2013-05-23 1:19am -07:00T (219 words)
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David Lebovitz: Living the Sweet Life in Paris: Labneh
I have always loved Middle Eastern foods. The fresh vegetables, the liberal use of herbs and seasonings, including a touch of spiciness at times, and the casual way of eating that the food encourages. Meze is the term that’s used to define all the...
Dateline: 2013-05-20 12:34am -07:00T (158 words)
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David Lebovitz: Living the Sweet Life in Paris: Artichoke Freekeh Risotto
“Risotto”, of course, means it’s made with rice. But “charred wheat stew†doesn’t sound as appetizing as it actually is. So with the creative culinary expression invokable by quotation marks, I’ll allying this recipe with it’...
Dateline: 2013-05-15 11:04pm -07:00T (79 words)
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David Lebovitz: Living the Sweet Life in Paris: How to Prepare and Cook Artichokes
It’s fresh artichoke season and I’m finding them piled up at my local market, practically tumbling off the stands. Last week, I stood there, putting one after the other in my market basket, where I took them home to admire the beauties on my...
Dateline: 2013-05-15 9:49pm -07:00T (266 words)
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David Lebovitz: Living the Sweet Life in Paris: Artichoke Freekeh Risotto
Risotto, of course, means it’s made with rice. But “charred wheat stew†doesn’t sound as appetizing as it actually is. So with the creative culinary expression invokable by quotation marks, I’ll allying this recipe with it’s Italian cous...
Dateline: 2013-05-15 9:49pm -07:00T (79 words)
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David Lebovitz: Living the Sweet Life in Paris: Strawberry Rhubarb Compote
Can we all agree to stop apologizing for rhubarb? No one apologizes for recipes that call for things like squid, marshmallow-flavored vodka, and green peppers. In fact, some times those things are actually celebrated rather than reviled. So I don’t kn...
Dateline: 2013-05-13 12:33am -07:00T (156 words)
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David Lebovitz: Living the Sweet Life in Paris: Vieux Carré / Nouveau Carré
I know, I know. A Vieux Carré is supposed to have Peychaud’s bitters in it. As you can see, it was at the tippy top of my shopping list.
But I went to four liquor stores that specialize in cocktail liquors and spirits and three didn’t have it. A...
Dateline: 2013-05-10 2:34am -07:00T (166 words)
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David Lebovitz: Living the Sweet Life in Paris: Verjus Sandwiches
A friend who’s been living here quite long time once wondered aloud to me, why Parisians sandwich-makers weren’t more creative. I never really thought about it; because I buy sandwiches so infrequently, I’m really happy to have a simple, classic j...
Dateline: 2013-05-08 1:49am -07:00T (175 words)
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David Lebovitz: Living the Sweet Life in Paris: Dave and Kate’s Chocolate Brownies
Where I grew up, we were neighbors with the Hepburn family. They were very nice people and were considered “walkers”, those curious people who live in suburbia that walk, rather than drive everywhere. We used to see them walking all the time...
Dateline: 2013-05-06 1:49am -07:00T (239 words)
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David Lebovitz: Living the Sweet Life in Paris: Gluten-Free Baking and Substitutions
I’m thrilled when folks want to make recipes from this site and my books, including those who are gluten-intolerant or have celiac. However I’m the first to admit that gluten-free baking is not my area of expertise. So I can’t usually say how and wh...
Dateline: 2013-05-06 12:34am -07:00T (255 words)
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David Lebovitz: Living the Sweet Life in Paris: Simplest Beef Curry
I’d read a rather head-scratching review of a book that I was very fond of from the day it landed in my apartment. Burma: Rivers of Flavor is a cookbook that has been haunting me ever since I opened it up and leafed through the pages. It was writt...
Dateline: 2013-05-03 12:49am -07:00T (189 words)
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David Lebovitz: Living the Sweet Life in Paris: Le Rubis
After all this time you’d think that I would have figured out how to go back to older postings here on the site, update them, then bring them up to the front. Because if things change on a subsequent visit, or if I hear something major has changed...
Dateline: 2013-05-01 1:18pm -07:00T (259 words)
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David Lebovitz: Living the Sweet Life in Paris: Lebanon
The Middle East is a pretty fascinating place, and on this visit – as well as others – I am constantly surprised by what I experience there. Although we often see snippets of it, our images of the region are usually negative; people are figh...
Dateline: 2013-04-29 3:34am -07:00T (200 words)
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David Lebovitz: Living the Sweet Life in Paris: What is Nonreactive Cookware?
A while back, a friend made the Apple-Red Wine Tart (in Ready for Dessert), which calls for the fruit to be cooked in red wine in a nonreactive pan. I didn’t realize it at the time, but many people don’t know what nonreactive cookware is and...
Dateline: 2013-04-25 11:48pm -07:00T (194 words)
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David Lebovitz: Living the Sweet Life in Paris: Orange Syrup Cake with Candied Oranges
I bought my trusty zester in 1983, back when no one had heard of rasp-type zesters, which are now a lot more popular than their old-fangled counterparts. I got mine in 1983 when I started working at Chez Panisse and the cook training me on my first shif...
Dateline: 2013-04-24 3:19am -07:00T (83 words)
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