Between you and me, putting a salted bird in a heavy-duty pan and popping the pan into a really hot oven is almost too simple to be called a technique, but one of the most frequently asked question I get is, “How do I roast a chicken?” So, it must be a technique! In Le Creuset’s third giveaway (ten awesome roasting pans—for chicken, potatoes, brownies, cornbread, just about anything!), we’re roasting. We roast a chicken in this pan because it has low sides, allowing great circulation for the moist bird, and because we can put it on the stovetop to make the sauce after we’ve cooked the bird. How to roast a chicken: Either truss or stuff the bird (with a lemon or onion) so that hot air circulating inside the cavity doesn’t overcook the breast. Put Read On »

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Last election, I put up a big “Vote Obama” post in light of what I considered to be eight disastrous years of Bush, unnecessary war, and an economy that was going to take well more than four years to fix. I was at first surprised by some of the angry comments I got. A reader named Art wrote, “You’re a consommate [sic] chef. Leave it at that. Keep your friggin’ political opinions to yourself,” followed two minutes later by Joe: “Because you can cook, you can tell me for whom I’m to cast my vote? I don’t think so. Keep it in the kitchen—not the voting booth.” My response was more or less, “This site is my fucking yard and I can put up whatever sign I want.” And this led to more comments, pro Read On »

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My daughter was assisting Donna during these videos for Le Creuset cookware (which I love, and am genuinely honored to be working with this company; seriously, not worthy, but I try). After the shoot, Addison said, angrily, real anger, “Why don’t you make that potato cheesy thing for me?!” “Good lord,” I said, “I’d make them all the time if I thought you’d eat them!” [I didn't say, "Because of all the things you refused to eat when I tried to make good food for you!"] I cherish her but she’s difficult. Fact is, these are the easiest, best potatoes ever, and in this Le Creuset gratin dish, they not only cook perfectly, they’re gorgeous to serve. Watch the video—shallots are key, and I love that you can start the dish on the stovetop. And Le Read On »

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Announcing the first episode of my Le Creuset Technique series! In December, in Charleston, South Carolina, while promoting my book, Ruhlman’s Twenty, I met Will Copenhaver and Grimsley Matkov, from the Marketing Communications team at Le Creuset US. They loved my book (and the many photos of the food we cooked in Le Creuset products, which Donna shot). I told them I love Le Creuset, it’s the best stuff on the market, that’s why we use it. A month later, while cooking in Key West (brought my 7-quart Le Creuset French oven along with other tools, bien sûr), a colleague of mine, Warren Johnson, of Taste Five Media in Charleston, asked if I’d consider working with Le Creuset. I told him nothing would please me more, and Warren got to work. Le Creuset wanted to teach Read On »

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To celebrate this week’s publication of Salumi, my and Brian Polycn’s deeper quest into the craft of dry-curing meat, I’m giving away three copies signed by both me and Brian to three commenters on this post. For those who aren’t clear on the definition (and Italians don’t make things easy), salumi refers to Italian cured or preserved meats—mostly dry-cured, and mostly made from pig parts—everything from guanciale to mortadella to prosciutto. Salami, with an A rather than a U, are dry-cured sausages and are one of the many preparations that salumi comprises. My aim, as in much of my cookbook work, is to simplify what seems to be complicated. When I walked into my first salumeria, I was astonished by the variety available. Case upon case of salumi, whole sections devoted to different kinds of Read On »

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