The question of the hour, when cooking for David Lebovitz, isn’t “what to make for dinner?” It’s: “What to make for dessert?”
The man is a dessert guru; the author of legendary books on chocolate and ice cream and dessert in general. What could I make this man that would impress him? My Twitter followers, as usual, chimed in with good advice.
So yes, when you come home from a foreign country, you want to cook all the things you ate there–to see if you can recreate the magic–but then you also want to cook something familiar: the kind of food you missed when you were abroad. The very first thing that I made when I came back from Barcelona was a tomato salad. Sure, there were tomatoes there in BCN, but I wasn’t looking for a tomato rubbed on toasted bread with garlic and oil; I wanted big chunks of tomato with basil, olive oil, All American corn, and (here’s the doozy) big pieces of toasted bread. I bought all my ingredients from the Union Square Farmer’s Market, which I visited bright and early the Friday after we got back, still jet-lagged and able to awake at 6 AM.