In praise of old-fashioned ice cream
I'm hitting the multicultural markets in Paris this week in search of corn on the cob. (I got some nice chiles at the Indian market a few days ago.) With both of those ingredients in tow, I'm planning on making this corn soup. The gentle heat of this dish cools things down (we're having another heat wave), and the abundance of corn is a celebration of summer. Ok...my quest for corn begins today! Check out the recipe=>
Got zucchini? Here's a beautiful (and delicious looking) way to use 'em up...
In my experience, when you add in all the extras (seat assignment, luggage fees, etc.) they're not much better deals than the legacy carriers.
Make your own amaro!
I've been sitting on this S'mores Ice Cream Pie (thankfully, not literally...) for a few days now until I could write it all up, and here it is! Buttery Graham cracker crumbs make the shell, toasted marshmallows go on top, and inside is a cool, creamy layer of your favorite ice cream. To finish it up, I drizzled slices with Salted Butter Chocolate Sauce. Yes...really. It's a great summer dessert that can be made in advance for do-ahead folks. Check out the recipe, just posted on my blog. Click to read=>
Good desserts cross all borders. Here's my Rum-Coconut Cake...in French. Merci C'est moi qui l'ai fait !
This made my day...
Thrilled that Kitchen Arts & Letters, the great culinary bookstore in NYC, liked my upcoming book so much! (Due out in Nov - available for pre-order now.)
Happy Bastille Day! / 14 juillet !
French marching band does "Get Lucky" for Bastille Day
It's basil season and I made this dressing for the first time this season, and realized why it's one of my favorites. (fyi: Everyone asked for the recipe, so I'm not the only one...) It's great served with vegetables, fresh tomatoes, hard boiled eggs, or anywhere you want a major blast of basil flavor. It's the sauce of summer! Check out the super-easy Basil Vinaigrette recipe here=>http://www.davidlebovitz.com/basil-vinaigrette/
Need something to cool ya down this summer? I do, and this zingy lemonade fit the bill. (I polished off a whole pitcher, by myself.) This tart, tangy lemonade with the zip of fresh ginger is perfect on a hot day, served over plenty of ice. Check out the recipe here=>
Australia is raising the price to $45/pack https://tinyurl.com/yd4azpl4
Like I always say: Don't mess with flight attendants.
The strawberry, halved.
Wow, the incredibly talented pastry chef at the Bristol passed away. He was a really nice guy and because I'm a little wary of making absolute statements, I once called him "probably the best pastry chef in Paris" (because I haven't tried the pastries everywhere), but he was certainly at the very, very top of the heap. http://www.davidlebovitz.com/epicure-at-the-bristol-hotel-restaurant-paris/ He'll be missed...
It is interesting how food has become a lot more vertical (or rainbow swirled)
Visit me at http://www.davidlebovitz.com
Page of David Lebovitz, pastry chef and cookbook author, who lives in Paris and writes about food, culture and travel. On this page are links to stories and recipes of interest.