How To Saute

My new book, How To Sauté, publishes tomorrow and Little Brown is giving away the whole set (which includes How To Roast and How To Braise). Enter here for your chance to win— May 23rd is the last day. Or order now from Amazon, Barnes & Noble, or from Indiebound....

Poached Beef Tenderloin

  Another dish I love from Ruhlman’s Twenty, is perfect for early spring when the nights (here at least) are still cool. I love it for its counter-intuitiveness—boiled beef tenderloin? Actual poached to rare and served in cooking liquid flavored by the root...

Shrimp & Grits

Reposting this method because, well, just the name of the dish is inspiring: butter-poached shrimp. Butter-poached shrimp and grits. Mmmm. Butter-poached lobster, not uncommon in French haute cuisine, was popularized in America by Thomas Keller in The French Laundry...