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  This is my new favorite cookbook. I’ve long made a fuss about not liking cookbooks, because I don’t. Cookbooks are too often about recipes, and that’s not what cooking is about. I tried to write an anti-cookbook, Ratio, that intended to help the home cook rely on proportions and technique rather than recipes. It had a ton of recipes in it anyway (editor request). I admired books with a genuine voice, David Lebovitz‘s books, Judi Rodgers’s Zuni Cafe Cookbook. Well-written cookbooks. I didn’t dislike recipes per se. I still rely on a page torn from Saveur with a fabulous falafel recipe—too many ingredients to remember, let alone their proportions. I have to look at my own recipe for fried chicken to make the seasoned flour (included in the above book above, happily). So what is Read On »

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Shumai-finished

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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carrot

  It’s been a busy year. I published two books, How To Roast this past fall, the first in a series of technique books, and a big book on the Egg this past spring. I continue to love the dialogue that some of the opinion pieces here inspire; I’m gratified by the enthusiasm with which the Friday Cocktail Hour was greeted (and lamented … perhaps it will return). And people enjoy the recipes when they appear, whether from me or a guest poster. The following are the top-rated posts from 2014, and all of these categories are represented. The Opinion Posts, on our health and the importance of cooking, both reported and rant-only: Don’t Eat Healthy Carb Confusion: An internist at the Cleveland Clinic, who has a deep interest in nutrition, talked to me last summer about Read On »

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Carri's-Yule-Log

  Carri Thurman has been a friend since she traveled from her home in Homer, Alaska, to visit her fellow Homerian, Daniel Coyle, an author and journalist who’d moved to Cleveland with his Cleveland-born wife—bless you, Dan! (His last book, The Talent Code, is a fascinating look at how talent is developed.) Carri runs Two Sisters Bakery in Homer, and she offers here some fabulous confections for the holidays, right up our alley—proving once again that chocolate, like life, is better with bacon. Thanks for sharing, Carri, and for all the helpful step-by-step pix! —MR   by Carri Thurman “Winter is not a season, it is an occupation.”—Sinclair Lewis Does it get dark there? It’s a question we get a lot this far north. And Yes, Dorothy, it does get dark. Quite dark. Here in the South Central region Read On »

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  For forty of the past seventy days I’ve been on the road, with another two weeks to go before I can settle into the holidays, and perhaps the biggest thing I learned was how hard it is to find good, nourishing food when traveling, especially when you live in a Marriott Courtyard. I spent ten days, for instance, at one such Marriott in the infernal (temperature-wise) San Fernando Valley while filming a new cooking competition show. (Kitchen Inferno airs this Wednesday on Food Network—let me know what you think!) True, there was a Whole Foods within a fifteen-minute walk, where I could buy grapes and almonds for the room, and I could have hit the salad bar, but I don’t like to eat out of plastic clamshell containers. By myself. In a shitty hotel room. Read On »

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