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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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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  When I saw Sam Sifton announcing in the NYTimes weekly cooking letter that he was featuring a video by Amanda Hesser and Merrill Stubbs on How to Make a Grilled Cheese Sandwich Without a Recipe, I checked the calendar. Nope, not April 1st. What could they possibly be thinking? I wondered. Who needs a recipe for grilled cheese? Or am I that out of touch? When all the cooks out there hanker for a grilled cheese sandwich, do they go in search of a recipe? Honestly, I thought it was a spoof. And I love all parties involved and have great respect for all three mentioned. Sifton has done an amazing job overseeing the expansion of the Times’s food offerings, both in the paper and importantly online. (Did you see the great video on the Times Read On »

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Chrissy Camba (@chrissycamba) is the Owner/Chef of Maddy’s Dumpling House in Chicago. Shortly after graduating from Loyola University with a degree in biology, Chrissy fell in love with cooking. In a very “Sliding Doors” twist, she was asked to stage in a kitchen and later offered her first kitchen job. After many accolades, a Top Chef competition, and the passing of her bunny, Maddy, Chrissy started Maddy’s Dumpling House. Currently, Maddy’s Dumpling House “pops up” once a month around Chicago until Chrissy can find a permanent brick and mortar space to call home.  By Chrissy Camba Dumplings have been a part of my life since I can remember. I would find them floating in soups, looking like wrinkled brains, deep-fried in tight rolls filled with ground meat, steamed/fried/pan-fried racing around me on little metal carts that periodically stopped by Read On »

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  Happy New Year’s Eve day! Every first of the new year I make a big pot of hoppin’ john—and re-post this recipe—black-eyed peas and some kind of cured pork, yes for good luck, but mainly because black-eyed peas are an underappreciated treasure. Nutritious and earthy and economical and deeply satisfying as frigid weather pushes down on us and we look out at the horizon of winter with no May in sight. David Tanis wrote a good piece on black-eyed peas in the Times and their ancient history. He adds greens (symbol of cash) and suggests serving with cornbread (symbol of gold). But I like it humble, without hope or fear: bacon is the cured pork, tomatoes and onions for flavor, and beans beans beans. Wishing all a healthy and fruitful new year.   Hoppin’ John 1 Read On »

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