Imagine having a variety of stuffed vegetables for dinner one night. For the longest time, we’ve been taking stuffed vegetables in small bites — as appetizer or finger food.…
Have you ever worked with a whole duck? Its versatility is simply amazing. You can make duck confit with the legs or sear the breasts for a fancier meal.…
I like eating duck pâté and terrine. When it comes to making one, I’m not so sure. I thought making charcuterie is only for the professionals. Without a cooking…
“What’s that burnt thing?” Without David’s warning (in his book My Paris Kitchen) that the top crust of the cheesecake looks almost burnt, I’d not have taken it that…
Chocolate/ David Lebovitz/ dessert/ Other Sweets/ pastry/ whole grain
Buckwheat Madeleines | My Paris Kitchen by David Lebovitz
When it comes to buckwheat anything, I’ll make it first; ask questions later. Although the name may imply, buckwheat is not a form of wheat. It is a seed…
Appetizer/ cheese/ classics/ Crack/ David Lebovitz/ easy everyday/ Meat/ Side
Potato, Feta and Basil Tortilla | David Lebovitz
You can find tortillas, or Spanish omelets, served in slices at room temperature in the streets of Paris. In New York city, small plates of tapas have become increasingly…
Cooking cuisine of the world is almost as much fun as traveling to those places. The lamb shank tagine recipe comes from David Lebovitz’s My Paris Kitchen. Lamb shank…
David Lebovitz/ Low fat/ Side/ year round
Russet and New Potatoes Cooked in Duck Fat | #DavidLebovitz
Can’t wait for the gentle aroma of warm duck fat filling my kitchen and transforming it into the French country inn of my dream. This is how David Lebovitz…
A lot of our grocery shopping experience has changed, I’ve noticed. New supermarket chain is moving into the area. Old supermarkets are constantly refashioning their look and feel and…
Peeling the celeriac while getting rid of its dense roots on the base reviewed the floral aroma of the everyday celery. It’s a familiar smell and very refreshing. The…
Morocco is a place of endless intrigue and mystery. It has been on our list of travel destinations which has sadly been derailed. However, we can get to Morocco…
Bake/ breakfast/ Dorie Greenspan/ easy everyday/ Pantry essentials/ Side
Western Frittata | Everyday Dorie
“A frittata is a dish that every cook should know how to make,” says Dorie in the opening sentence of the western frittata recipe in Everyday Dorie. I take…
Last time I made something similar to the Mediterranean shepherd’s pie was the chicken pot parmentier from My Paris Kitchen by David Lebovitz. Remember that! They are both delicious…
In 2021, I’d like to take up a notch with some of the classic recipes which seem to defy time and place. The first one is coq au vin,…
Bake/ David Lebovitz/ Dorie Greenspan/ Levain bread/ sourdough
Summer Vegetable Tian | Everyday Dorie
Not my first rodeo when it comes to tian. Tian refers to both the pottery casserole in which the dish is cooked and the dish itself. We’re exploring the…
Braise/ Dorie Greenspan/ easy everyday/ Meat
Braised Lamb Shanks with Tomatoes and Olives | Everyday Dorie
Do you remember the last restaurant meal you had before the lockdown? Yes, it was in a restaurant in Vermont on one of our ski weekends in early March.…
The chicken with Mustard is the last recipe from David Lebovitz’s My Paris Kitchen. Meanwhile, I can proudly say: I’ve finished cooking through the book from cover to cover.…
How to make oven-baked fries without a deep-fryer? In David Lebovitz’s My Paris Kitchen, he shows us a method that’s simple to do and a lot less messy. Of…
You can find this butter-rich brioche dough, rolled into a free-form round, washed with egg and speckled with pearl sugar in every pasty shop in Saint-Tropez. It has a…
Braise/ breakfast/ Crack/ David Lebovitz/ easy everyday/ Pantry essentials/ Yotam Ottolenghi
Shakshuka | My Paris Kitchen
Shakshuka is a dish of eggs poached in a spiced sauce of tomatoes. It has its origin in North Africa (Algeria, Morocco, Tunisia), although the dish is hugely popular…
“The whole is greater than the sum of its parts.” In this case, I’m referring to the dessert in David Lebovitz’s My Paris Kitchen, the chocolate terrine with ginger…
Braised chicken is not as popular as roasted chicken in my kitchen. Simply because it’s more time consuming to do. And you need to watch the pot while you…
This warm chocolate cake, or moelleux au chocolate, is David Lebovitz’s dessert of choice in his “old faithful” French bistro Astier in Paris. This chocolate cake takes on the…
Appetizer/ Dairy free/ David Lebovitz/ Gluten free/ Levain & Yeast Hybrid/ Pantry essentials/ Side/ Toss
Green Olive, Basil and Almond Tapenade
This is the third tapenade we make from David Lebovitz’s recipes in My Paris Kitchen with our friends at Cook-the-Book-Fridays. Years ago, we made artichoke tapenade, then the black…
Dee’s cheesecake from David Lebovitz’s My Paris Kitchen is a cake with all cheese. I mean, there is fromage blanc, a fresh cheese in France that is sold in…