David Lebovitz

https://www.davidlebovitz.com/

Sydney’s 100 Mile Food Bowl And Local Living Economies The Australian has written up NSW’s Kurrajong Hills, in the Hawkesbury valley northwest of Sydney, as an ‘eat-local’ movement is helping once struggling farmers. The traditional way of life, the ‘Local Living Economy’ – as BALLE founder Judy Wicks would say – was dying. Suffering for a long time from the rising costs of farming and intense competition from supermarkets, farmers now have people travelling to them to pay well for freshly picked fruit and veg. Now that consumers are aware of food miles and the 100-mile diet, the area has become a booming slow-food, eat-local region. Slow Food Columns - Food52 Sometimes it's healthy to relinquish control, but not when it comes to the temperature of your eggs. Here's a way to bring eggs to the exact room temperature, no guesswork involved. Read More » We know the smells coming from the Indian restaurant are really, really, really good, but don't succumb to ordering takeout for the third night in a row.

100 Ways to Use Strawberries Strawberry season comes but once a year, and before you know it, you’ve spent way too much at the farmers’ market buying an entire flat of them, only to panic when you remember they go bad faster than bananas. So what to do with all those juicy little red guys? Oh we’ve got your covered… Click on the photos for full recipes.

My Chez Panisse Experience : Cafe Fernando – Food Blog - berkeley - chez panisse - san francisco - Restaurants June 23rd, 2011 | Category: Restaurants, Travel Two years before opening Chez Panisse, Alice Waters, together with her friend from the Montessori Centre, started a journey from London and ended up in a remote village in Turkey. In the middle of nowhere, they ran out of gas and asked for help from a big-eyed boy. The boy mimed there wasn’t any gas left to pump and when they asked for food, this time he led them to his house. He built a fire out of pine cones, put on a teapot and came back with a tiny piece of cheese, which he then cut into microscopic portions before serving them. Alice, realizing that the big-eyed boy has given them everything he has without expecting anything in return, was deeply moved.

Peanut Butter "Cheese Ball" I wasn’t kidding when I said I’ve been obsessed with peanut butter lately. But I think I’ve finally satisfied my craving. I made this peanut butter cheese ball for a get together last weekend that ended up getting canceled at the last minute. My husband was out of town for an away game so that left me with this peanut butter cheese ball all alone. 2011 » Pete Drinks One of my big beer obsessions is exploring the ever growing London brewing scene; the London Brewers page I maintain here isn’t so much a public service as a ‘to drink’ list. Here, we pay our first visit to a brewpub – specifically, the Bull in Highgate which has the added benefit of being the brewery geographically closest to my house! The Bull has been there for a very long time, but it’s only a matter of months since Dan Fox took the place over, refurbished it into a stylish space and somehow managed to cram a small, 2.5 barrel brewery – the London Brewing Company – into the corner of the kitchen. Ok, so it’s not going to put Fullers out of business any time soon but despite the size they aim to keep four of their own brews on tap at any one time. They also manage to sell one of the more impressive collection of craft beer from around the world – draft and bottled – that I’ve come across in a pub.

Crepe Recipe - Basic Crepe Batter Recipe 0Google + The world's best crepe recipe begins with the perfect crepe batter. Read along for the world's most comprehensive list of the most delicious and fool-proof batters for your crepe recipes, including savory and sweet crepes. Savory Crepe Batters Basic Crepe Batter Recipe.

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