by Michael Ruhlman | Jan 15, 2020 | Uncategorized
Sudha Settharaman, founding director of the Trilok School in Brooklyn, has implemented and unusual food system in her arts-centric school. Join me for the final episode of my podcast “From Scratch with Michael Ruhlman,” exploring this week’s theme,...
by Michael Ruhlman | Jan 8, 2020 | Uncategorized
Dr. Todd Pesek, in 2015, as we start out on our trek through the Cleveland Metroparks for an interview for my book Grocery. He’s also an Appalachian root doctor and an expert forager. We’re back from the holiday break with a podcast episode on foraging,...
by Michael Ruhlman | Dec 18, 2019 | Uncategorized
The Barbuto roast chicken, from the New York Times Cooking. When I set out to do a show on roasting, little did I know that it would lead to a discussion of what a perfect restaurant is, what makes a good restaurant, in what way is food important, how do you roast a...
by Michael Ruhlman | Dec 11, 2019 | Uncategorized
Mise en place for aged eggnog. It’s that time of the year–and I know this because I was supposed to make the aged eggnog over Thanksgiving but got busy. Only made it last night. Takes all of five minutes once your mise en place is set. (Listen to...
by Michael Ruhlman | Dec 4, 2019 | Uncategorized
Corey Chow, per se chef, center, expediting—post “hearing aids,” as recorded on today’s podcast. Today’s podcast is about “awareness” in the kitchen, the importance of which was taught to me by Thomas Keller, below. A lot of people...
by Michael Ruhlman | Nov 27, 2019 | Uncategorized
Lamb Cumin Hand Stretched Noodles Mise En Place New podcast episode is up, From Scratch, today on the extraordinary power of mise en place. And here’s the recipe discussed and prepared in the episode. Hand pulled Cumin Lamb Noodles For the Noodles: 15 ounces (3...
by Michael Ruhlman | Nov 20, 2019 | Uncategorized
Brian Polcyn and I cure bacon on this week’s “From Scratch” podcast. That’s the gorgeous chunk of pork belly Brian’s holding, from Dickson’s Farmstand, at the Chelsea Market. Brian was impressed by the quality. I was impressed by...
by Michael Ruhlman | Nov 13, 2019 | Uncategorized
“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...
by Michael Ruhlman | Nov 6, 2019 | Uncategorized
Scenes from the cooking podcast, From Scratch. Brian Polcyn and I, in my West Village apartment, make a sauce, jus lié, using a wine reduction for an episode on wines and spirits. I also talk with another chef and a wine maker, and a very special guest. The latest...
by Michael Ruhlman | Oct 30, 2019 | Uncategorized
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...
Recent Comments