Another great recipe from David Lebovitz who says: I’ve been making these Fruitcake Bars more and more as the holidays approach. Not only are they incredibly simple to put together, unlike other fruitcakes, these really do taste great. They can be made up to a … [Read more...]
Cucumber & Feta Salad
Adapted from David Lebovitz, who in turn adapted it from Joanne Weir's From Tapas to Meze. Here is a wonderful reason to grow cucumbers. Though David says to use a large peeled cucumber, in fact 3 or 4 freshly picked little cucumbers can be used. They still should be peeled for … [Read more...]
Brandade de Morue
For years I kept reading about brandade, but it wasn't until we went to Paris in 2011 that I tried it at Brasserie Balzar on Rue des Écoles, chosen because of Adam Gopnik's story in the August 3, 1998 issue of The New Yorker about Brasserie Balzar in its earlier years. Not … [Read more...]
Salted Caramel Cream Cheese Swirl Brownies
From David Lebovitz and adapted from Marbled, Swirled, and Layered by Irvin Lin. You can make the caramel and store it overnight at room temperature, or for a few days in the refrigerator. According to Irvin, making caramel in the microwave requires the use of corn syrup. Make … [Read more...]
Peppermint-Stick Ice Cream
I adore Peppermint-Stick Ice Cream and was happy to find this recipe in The Perfect Scoop by David Lebovitz. In days of yore, every Christmas our mother would drive to the nearest Howard Johnson’s, on Route 11 in Greenville, Virginia, and buy 2 quarts of … [Read more...]