I’m so pleased with results of the cooked eggnog I wrote about long ago, I wanted to repost an official tested recipe. I’m a fan of raw-egg eggnog, as well as aged-for-two-years raw eggnog. I don’t believe anyone should be afraid of eating raw eggs (especially if you buy organic or well-raised eggs). Raw yolk on raw ground beef is a delight, a kind of ready-made sauce. I love a homemade mayo, a runny poached egg. Indeed, raw or warm egg is one of the great pleasures of cooking and eating. But there are those who may be concerned or have reason not to take any chances. There are also those who may simply love the richness of the cooked egg and the clean flavor the vanilla bean gives it (I also love the creaminess of Read On »

Share

Now that the kids are back in school and Donna and I are back from travel, life returns to its homey routine. Which happily includes an actual late Sunday morning breakfast. It’s one of the best times to cook and can be one of the most satisfying meals of the week. First of all, I’ve got to say it loud: GRITS! Grits are fabulous and I can’t tell you how many people taste them and say they can’t believe people don’t eat them more often. Honestly, you should make them a staple (the butter-poached shrimp and grits in Ruhlman’s Twenty is one of my favorite dishes, period). Just be sure to use real grits (instant grits are not grits). I used Bob’s Red Mill here, because my grocery store carries them. But I highly recommend Read On »

Share

How to execute the perfect Nicoise salad from fish to vegetable to dressing, via Guardian UK.

Share

I’m introducing today Sandy Bergsten, a friend since 7th grade, and a relatively new blogger who has something to say about entertaining, which is what her site AndSheCooks2.com is all about: “Entertaining with ease.” Sandy is a former professional cook who loves to entertain and she simply has always given the best dinner parties—whether from her tiny Manhattan apartment when she lived there or her house in Cleveland, and now in Dayton, Ohio. She was so good at it, made it look so easy, I encouraged her to blog about it.  She’s taken up the challenge and I’ve requested a brief Q&A on entertaining issues people have and what she advises. Sandy is also sharing with us her recipe for Risotto Carbonara.   Michael Ruhlman: Hi, Sandy, thanks for being here and answering a few of Read On »

Share

  I have so much crap on my desk! Being gone for three weeks it piles up. Books I have to at least familiarize myself with, dried soy beans and a tofu press, the manuscript I’ve got to fix, knives and rolling pins and some weird Fagor three-way cooker to figure out, emails to respond to, the ineluctable … not modality of being … but the ineluctable compulsion to check twitter feed. OY! But I never get tired of mayonnaise you make yourself.  I don’t care if it’s with a hand blender or whisk. Helmann’s is fine—I use that too, but it’s not anywhere near homemade mayo. Two totally different products, and that’s and why I love it.  Its goodness is something you can’t buy. You have to make it yourself. I’ve posted on it Read On »

Share