The Simple Life: Paris
“Adam knows what he did, and that’s all I’m ever going to say about it.” -David ‘Paris’ Lebovitz Watch David and Adam à Paris…
Recently in Food Markets category: - Page 9 of 9
Santa Monica Farmer’s Market
Tiny little heads of cauliflower, no bigger than a dolls-head. These were the most colorful I’d ever seen in magnificent shades of vivid purple and deep orange. Although America is known as the land of HUGE food, these tiny baby carrots are tender and very sweet. My first week as a cook at Chez Panisse, I spent a few hours peeling a case of them…only…
At the Market in Paris
At my local marché this week… Grown in Brittany, one of the weirdest vegetables found in France is Romanesco, a relative of broccoli. It’s cooked the same way, a la vapeur, simply steamed and tossed with a pad of rich French butter. Sand-grown carrots are sweeter (and dirtier) than ordinary carrots. French (and American) cooks can find lots of thyme at the markets, which is…
Quince…revisited
A week or so I wrote about one of my favorite fruits; the quince. After all the poached quince slices were eaten (at about the same rate as the batch of homemade vanilla ice cream which I made to go alongside), I reduced the delicious syrup on the stovetop until it was thick and the bubbles became large. Once removed from the heat, as the…
Tang Freres
If you’re looking for Asian ingredients in Paris, this is the place. Everything from mangoes and Thai basil, to fresh ginger and other vegetables, as well as meats, sauces, nuts, oils, and noodles, you’ll find at Tang Frères. Tang Frères 48, avenue d’Ivry, 13th Tel: 01 45 70 80 00 Mètro: Porte d’Ivry (Closed Monday)
Brie de Meaux
In summertime, I follow Parisians who’re making a mass exodus from the city. We scurry from the city, jamming crowded autoroutes and packing the train stations. The city offers few trees or shade, and the sunlight reflecting off the white buildings means little respite from the withering heat no matter how hard you look-and there’s only so much icy-cold rosé that I can drink! So…
I’m Nuts For This Sausage
A friend of mine, another David L (who also worked at Chez Panisse with me and is now a chef in Switzerland) comes to visit me often, and it’s one of the few times I let someone else into my tiny kitchen. He’s a terrific cook, and perhaps the only person who is more picky about the way things should be in a kitchen than…
