Sweet Praline Almonds

Ever since I tasted these praline almonds, made by my colleague and friend David Lebovitz once when he was visiting, I’ve loved them.  They’re a perfect, and perfectly surprising, amuse-bouche, or appetizer.   I make them often, we make them in classes, guests eat them like they were candy.  Which they sort of are, with […]

Braised Asparagus

Asparagus is fleeting, this year more than ever. I’m talking about the Best Asparagus in the Universe, that grown by Baptiste Bourdon a few kilometers from Louviers. Weather has been inclement, with such low temperatures that the asparagus has refused to grow in abundance. That which has pierced the soil and formed beautiful stalks, however, […]

Solid Oil

Anything dipped in olive oil tastes better.  And olive oil as a dip or drizzle is so common as to be banal, which doesn’t make it anything less than exquisite IF the olive oil is extra-virgin and perfectly balanced and delicious, and that which dips in it is the same. I often drizzle olive oil […]

Persimmons

Persimmon. It has always been a mythic fruit to me, one my grandmother talked about from her childhood.  Because they grow in warm climates, and because I have never lived in one of those, they weren’t ever part of my diet. Oh, I occasionally found them at the market in New York when I lived […]