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 »

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  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 »

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This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at hippressurecooking.com. My friend Annie LaG took her up on how to cook easy-peel hard-cooked eggs and pronounced them amazing. I have long been a fan of the egg and recently a fan of the pressure cooker (here’s the one I use, via Opensky.com). I love it especially when I want to have a quick stew ready for a weeknight dinner. A 2 to 4 hour stew can be completed start to finish in under and hour.  But the egg and the pressure cooker came together on twitter. I invited Laura to guest post and she eagerly agreed. In fact, she Read On »

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I hate book tours. I hate leaving my house. But years ago when I was interviewing David McCullough for my book Wooden Boats, he noted how he hears that from authors all the time and said in his typical exuberant way, and with that inimitable voice, “I love book tours!” It helps that he is universally adored, of course, and is a fine and generous man fawned over wherever he appears. But I thought of him on my return from Durham and Chapel Hill where Anton Zuiker—communications director for Duke Medical Center 9 to 5, and journalist, blogger, husband, dad, angel and friend at all other hours—masterminded a book tour stop for me, in honor of Ruhlman’s Twenty, in the unlikely area known as the Research Triangle. The diversity of what one does to promote Read On »

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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 was high on the list.  And here it is, The Badass Perforated (aka Egg) Spoon, now available at OpenSky, a new, still evolving e-commerce site (follow me there for weekly special deals they put together).  It not only easily holds any egg, but Read On »

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