The Egg: From Scratch Podcast

The Egg: From Scratch Podcast

“When I started my apprenticeship, my chef told me, ‘You’ll need ten years to master sabayon.’ It wasn’t exactly a decade, but it did take a while to get accustomed to controlling the heat to prevent the sauce from breaking. Once I did, I was so...
From Scratch Podcast: Water Episode

From Scratch Podcast: Water Episode

Tom Yum Kung Soup by Jean-Georges: water seasonings aromats, shrimp, mushrooms. On this week’s episode I explore my second favorite ingredient in the kitchen, one we scarcely think about: water. I interview chef Jean-Georges Vongerichten, on his journey from...
From Scratch, the Podcast: Wood

From Scratch, the Podcast: Wood

Suzanne Cupps, on her last day as executive chef of Untitled, about to make her jerked carrots. (That’s me and my producer, Jonathan Dressler, hamming in the background.) Yesterday, the fourth episode of my podcast, “From Scratch with Michael Ruhlman,” went up....
Publication of From Scratch Today!

Publication of From Scratch Today!

The details are these: The new book looks at 10 staple meals—roast chicken, steak dinner, lasagna—and explores all the techniques and dishes you learn simply by knowing one of them. It includes 175 recipes, gorgeous photography by Quentin Bacon of food I made in my...
Is Red Meat Bad For You?

Is Red Meat Bad For You?

The chapter on Steak Frites and all you can learn from it, in my new book From Scratch. I didn’t know whether to be glad or frustrated by yesterday’s page one story on a new study that finds decades of nutritional advice and intuitive common sense to be...
Non-Wheat Breakfasts

Non-Wheat Breakfasts

Yogurt with Nuts and Cherries (or “Breakfast with Paul”) One splendid idea: whole fat Greek yogurt with toasted nuts and, for sweetness and additional acidity, sour cherries (we fell in love with these in Greece; happily, in Providence, where we reside...