eggspoon1

  For months and months people have been asking when the the Badass Perforated (aka Egg) Spoon will be back in stock. IT’S BACK. (Details here.) Here’s the original story of how it came to be (all photos by Donna Turner Ruhlman). A couple years ago, nosing around in McGee’s On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching. And it works! (There’s really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at a Macy’s demo and was left a generic slotted spoon with a shallow bowl and the egg always wanted to jump out. So when my friend Mac suggested we make some kitchen tools, a great perforated spoon that could Read On »

Share
Paula Wolfert busy at work in her kitchen.  Photo by: Eric Wolfinger.

When the formidable Andrea Nguyen, author and teacher, wrote to me asking for help in promoting a kickstarter on behalf of a book about another of the country’s most important writers about food, I was eager to help. Within a day or two, Andrea wrote to say that they had reached their too-modest goal. But I still wanted to help and keep promoting because their print run is far smaller than it should be. This is potentially an important book about food and memory. So herewith, Andrea’s ode to Paula Wolfert (pictured above).–M.R. By Andrea Nguyen “I live in the now. I live for today and I make it work for me,” says Paula Wolfert in the Kickstarter video to fund a new book about her and her work. She’s speaking to lifestyle adjustments she’s made since her Read On »

Share
FullSizeRender

I’m in NYC to sign advance reader copies of my first fiction ever, non-food related. Love stories, actually: In Short Measures. Very excited, and nervous of course. One never knows, but just today one of my favorite novelists, Kate Christensen, who wrote the fabulous Epicure’s Lament, the food-themed but deeply personal memoir Blue Plate Special, and The Great Man, winner of the Pen/Faulkner award for fiction, sent me these uncommonly generous, and she says completely genuine, words in support of the book: “IN SHORT MEASURES is a propulsively well-written trio of novellas linked by a sense of loss and an inquiry into the impossible past. Ruhlman’s voice is poetic and visceral, and his characters feel both familiar and strange in the way of the best fiction. This is a richly layered book, full of surprises and Read On »

Share
Oyster blog

  I’m back from a fascinating trip to Massachusetts, where I visited a hatchery on Duxbury Bay. It was only due to this trip that I thought about where oysters come from and realized I had no idea how they are born. Most oyster farmers buy oyster seed, which are oysters the size of pinheads but fully formed. I had to turn to Rowan Jacobsen’s 2007 book A Geography of Oysters for an explanation. He is more elegant than I will be here, as my previous post, Considering the Oyster, shows. (Oh, and I urge oyster lovers to visit his fabulous new site, Oysterater, which describes every oyster available in the country and what people say about them.) The above are Island Creek Oysters and I ate them on this floating barge in the middle of the bay. The oyster on the left is Read On »

Share
Mint-Julip-2

The first shoots of mint have sprung through the soil as if sensing the approach of the Kentucky Derby. The sun is out here in Cleveland, the birds are chirping, and the Browns made sensible draft choices.  All of which call for a mint julep this weekend. In my first post on this drink several springs ago, I served a somewhat unconventional julep and was roundly taken to task for it (no crushed ice? in a glass?). Deservedly. So herewith an almost traditional version, which is simply mint leaves, muddled with sugar, and bourbon, served over crushed ice in a silver cup. My only variation is for serving multiple juleps. A great strategy if you’ve invited people for Derby Day. Some may find the verdant hue unnerving but it’s worth it for the clean mint flavor Read On »

Share