On Thanksgiving, I offered a roast/braise combination cooking technique for turkey. Interesting that I use a dual cooking technique for our traditional holiday Christmas meal as well. The Grill/Roast method, which I write about in Ruhlman’s Twenty. I don’t think there’s a better way to cook a rack of beef (or a whole beef tenderloin) than this combination grill-roast method. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing. I use the method in during holidays, to serve beef tenderloin sandwiches on a buffet or a rack of beef for a large group of people because I can grill the beef a day ahead if I want and then just finish it in the oven. Flavor the meat on the grill, finish it in the oven. It’s beautiful. Read On »

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Martha actually laughs! I was on The Martha Stewart Show, taped Monday in front of a crazily exuberant audience, on behalf of the new book, Twenty, and I saw it myself. Lord knows what we were laughing about. I haven’t a clue. You go kind of senseless when you’re not in front of Martha every day and there she is—felt exactly like jumping out of an airplane for the first time. But one of the things I’ve always admired about her show is there’s none of that forced cheer and goofy laughter. So when she laughs it’s real and affecting. I’ve done my share of TV but have never, ever been nervous. I was so nervous that morning. I brought three shirts and a valium. When I walked into the studio, Martha was in her office Read On »

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