Pickled vegetables are a great side dish you can make in the winter, via NYT.

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On a recent trip to Charleston, SC, to promote Twenty, my first stop, thanks to a tweet from Ideas In Food was to the kitchen of Cypress, where chef Craig Deihl gave me a truly impressive tasting of his dry cured meats and sausages. Damn they were good—highly recommend you wonderful folks in Charleston stop in for a taste. One of the items he sliced for us he called “knuckle.” Now one of the hardest parts of understanding salumi is getting a handle on terminology. When I inquired further he used the Italian term, fiocco, which is a name for a boned portion of the ham (the other larger boned cut is called culatello). The above cut is from that same area of the ham, but what really matters to me is that there is a Read On »

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The economy struggled but cooking and writing about food sure didn’t! My colleague Emilia and I decided to have a look at the most popular—or most viewed is perhaps the better phrase—posts from this site this year. By far the most exciting blog event of the year was Cathy Barrow‘s and Kim Foster‘s Charcutepalooza. What an amazing thing happened, and all because of that catchy hashtag on Twitter. This would not have happened without Twitter. Congrats to all who participated and who pushed themselves to cook in unfamiliar and often difficult ways! Special congrats to Cecilia, who blogs at One Vanilla Bean, and Peter, who blogs at Cookblog, as the two year’s end finalists. Good luck to you both! Top ruhlman.com posts from 2011, in no particular order: Stock Convictions & Stock Clarifications In which I Read On »

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Try a new parsnip latke to spice up your holiday season, via Smitten Kitchen.

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Winter is the season for cheesy fun fondue, a classic and truly delicious, via Huffington Post.

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