Chef David Lebovitz, author of The Sweet Life in Paris and other great books on food in Paris, and an all-around expert on the Paris food scene, recently took a trip to Taiwan and noted the heavy use of pineapple in foods in the country. On his Substack, he details his method for peeling pineapples and his recipe for pineapple kimchi. He writes:
I know it’s spring and summer, and we’ve been enjoying the bounty of berries and stone fruits in Paris. But no matter what time of the year it is, I can always eat pineapple, which I did on a recent trip to Taiwan, where pineapples are a staple, either fresh or preserved.
Action Line: Read David’s entire post here for his recipe. Get out there and enjoy new foods and new experiences, and even spend some money foolishly in your retirement life. Click here to subscribe to my free monthly Survive & Thrive letter.
