A friend said something important to me this morning: “There’s always a big component of sadness in Christmas. If there isn’t, then you haven’t had a lucky life.” I hadn’t recognized this explicitly until that moment, but I think I’d known this since I was a boy. I still remember one particular Christmas Eve, I must have been six or seven. My parents were upstairs dressing for a series of parties we attended in those days, especially the open house at Peter and Connie Zacher’s. Peter, life-long friend, was a great gourmand and the house was filled with food and cooking and laughter, kids and adults of all ages. But in the quiet, as my parents dressed, I wandered the living room of our small colonial on Norwood Road, in Shaker Heights, OH. The room Read On »

Share

By Emilia Juocys The Christmas baking season is upon us again and I could not be happier for the cookies that will be coming out of my oven. The usual suspects of chocolate chip, ginger pig, chocolate orange crinkles, cat’s tongues, and dream bars are in the works. Baked treats for my family and friends. The funny thing was that I was so excited for Christmas cookies because earlier this year the Chicago chef and cookie goddess Mindy Segal came out with her cookie book, Cookie Love. I jumped for joy because the book has the most-delicious rugelach recipe ever! So if you are looking for a dazzling cookie book to give to your baker this holiday, sprint to get this one. Every year I mention why I enjoy sharing these tasty morsels and how that brings smiles to Read On »

Share

  My friend Stephanie Stiavetti (@sstiavetti) writes The Culinary Life blog. Her first book is Melt: The Art of Macaroni and Cheese.   By Stephanie Stiavetti The holidays are a great time to pull out all the stops in your baking projects, producing incredibly impressive desserts of all types. My past Christmas baking projects have included four dozen handmade brioche cinnamon rolls, an entremet cake with two kinds of cake sandwiched between four different kinds of mousse, and a six-layer pavlova that looked like a decorated Christmas tree at the North Pole. I loved creating these desserts, because they’re a challenge and showcase the pastry skills I’ve built up over the years. But when December rolled around this year, the idea of creating an enormous baking project made me want to punch myself in the face. The holiday season Read On »

Share

Reposting this method because, well, if you’re going to cook a standing rib roast now or ever, this is THE best way to do it. Every Christmas Day our family cooks a prime rib with Yorkshire pudding and a beef jus (made from beef-veal stock), and there’s no better way to cook a rack of beef or a whole beef tenderloin than this combination grill-roast method, which I’ve written about here before and in Ruhlman’s Twenty: A Cook’s Manifesto. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing (the grilling can be done up to three days before the final cooking). The ribs themselves are an added benefit. You can serve them immediately, but I like to save them for a second leftover meal the next day. They’re Read On »

Share

Time once again to thank the wonderful workers at Vocational Guidance Services in Cleveland for working so hard to ship our kitchen tools throughout the country. VGS has for decades employed those who can’t otherwise find work—the disabled, people who have been homeless, people who are recently out of jail—to give them jobs, or, ideally, prepare them to find work outside this non-profit. In other words, VGS is a valuable part of our community and Mac and I put a strain on them with our recent sales (one last sale offered below!), so we wanted to thank them publicly for their good work. Thank you all!   Another chance for 40% off all Ruhlman products! We wanted to give you another opportunity to purchase holiday gifts for your friends and family! So we’re making all Read On »

Share