Eggnog-2009

I am traveling once again, but when I arrive back home I’ll be making my aged eggnog in preparation for the holidays. I hope you enjoy this recipe as much as I do. -MR Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2016. It needs at least 30 days for the aged flavor and for the alcohol to take care of Read On »

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  The best things in life happen when you say yes. I don’t know any great things that have happened because someone said no. And, of course, read the end of Ulysses if there’s any doubt about the ultimate nature of yes. The below is from my friend Claudia who will be opening Citizen Pie in Cleveland this fall along with her partner, Paulius of the Velvet Tango Room.—MR The Great Ricotta Cheesecake Experiment of August 2015 By Claudia Young One spring afternoon, four months ago, someone suggested, that we open a Neapolitan pizzeria. And of all the things that one might say in response to that—“We’ll have to think about that!” or “What an interesting concept, we’ll get back to you!” or “No”—we said “Yes.” Just like that. I wanted to make a culinary Read On »

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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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  For months and months people have been asking when the the Badass Perforated (aka Egg) Spoon will be back in stock. IT’S BACK. (Details here.) Here’s the original story of how it came to be (all photos by Donna Turner Ruhlman). A couple years ago, nosing around in McGee’s On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching. And it works! (There’s really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at a Macy’s demo and was left a generic slotted spoon with a shallow bowl and the egg always wanted to jump out. So when my friend Mac suggested we make some kitchen tools, a great perforated spoon that could Read On »

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  I’m writing today to introduce a writer whom readers of this site may not know, Chris Offutt. I didn’t know his work until a friend sent me his essay “Trash Food,” published in the Oxford American, a fine magazine devoted to exploring southern culture. From here I went to an essay titled “Chicken Eggs.” Maybe you read about him recently in his essay in the NYTimes magazine about his pornographer father (an essay that landed him on Fresh Air shortly after), from his upcoming memoir. But it was his “Chicken Eggs” that so affected me, and also made me wonder why some “literary” writers reach a large popular audience and others don’t. Because judging from “Chicken Eggs” alone, this writer deserves a larger audience. In this essay, he writes a lot about eggs, a subject Read On »

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