Deviled egg with smoked salmon and dill on a cucumber wheel. Photo by Donna Turner Ruhlman.

  Reposting on Deviled Egg strategies (and how to make perfect hard-cooked eggs). At an event to promote my new book on the mighty egg, I did a demo of some simple egg dishes with my friend and Cleveland chef, Doug Katz. He had prepared deviled eggs ahead of time, and I was struck by his decision to cut the eggs through their equator rather than lengthwise. He then sliced off some of the white at the bottom so that the eggs rested flat in a large tray. What a brilliant idea! Why hadn’t I thought of this? My only problem with deviled eggs is that I love them so much; but, because they’re so big, I can eat only so many. Doug came up with a solution: Removing a chunk of the white means Read On »

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kids and salsa

This is a followup to Emilia’s previous post and it makes me want to weep with gratitude. This is one way we can change things. —M.R. By Emilia Juocys Last weekend I went to Columbus, Ohio, to help my friend Tricia Keels run her Backyard Kids’ Restaurant. To see a suburban backyard transform into a restaurant is amazing, and to watch all the children and parents participate in this event is inspirational. The energy level is so high and it’s such a positive affirming experience. Plus, I get to teach both children and adults about food! For this year’s menu we offered house-made Italian sausages, Swedish meatballs, an insanely good Swedish meatball gravy (beef demiglace, sautéed onions, vermouth, cream), cucumber salsa, a jumbo Glad bag of tortilla chips, black beans, pickled okra, lots of grilled vegetables, house-ground flour pancakes, local blueberry Read On »

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I’ve long said the way to help change the way America eats is to teach kids to cook. This is a story from my colleague Emilia in which kids not only cook, but rather take it to a new level, using cooking to bring a community together.—M.R. By Emilia Juocys I met Tricia Keels at Eat Retreat in the summer of 2014. Both from the Midwest (she from Ohio and I Michigan) and sharing a passion for food, we immediately hit it off. She briefly mentioned her nonprofit Souper Heroes and this “kid-run restaurant” her family throws in their backyard once a year. But with everything going on at the retreat, the thought slipped away. Until I got a call from her last August with the words, “I think we need your help.” The Keels Backyard Restaurant was born Read On »

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A great summer treat, halibut ceviche. Photo by Donna Turner Ruhlman.

                                  I’ve been on the road a lot for a new book and so haven’t been able to post as usual. Offering here a repost of ceviche because when it’s hot, there’s no better appetizer, hors d’oeuvres, or even main course as a cool, acidic, spicy ceviche. And it’s so easy, nourishing, and refreshing, it’s something I make often in the summer. My favorite fish to use are snapper and grouper, which are usually easily available. I’d love to hear in comments what other fish people like to use in ceviche.—MR. One of the lucky perks about being an independent writer is that I can occasionally entertain invitations to exotic locales on someone else’s dime. Not long ago I Read On »

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A post from my friend Carri in Alaska (it’s about more than just fish). Above, “the family that fishes together”—Carri’s husband John and their girls laugh between sets, salmon fishing in Bristol Bay.–M.R.   By Carri Thurman In a recent New York Times article that went viral, Paul Greenberg laid out three simple rules for eating seafood, one of which is to eat American seafood. I was happy to hear that since it is a subject that has become near and dear to me in a very surprising way. When first I stumbled into Homer, Alaska, on a sunny spring day 30 years ago, the fact that this was a “fishing” town had completely escaped me. It wasn’t until I was drinking a beer at the Salty Dawg Saloon on my first night (conveniently located right across the street Read On »

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