UPDATE Tuesday, 12/4/13: We are working to fulfill orders placed before 12 a.m. beyond the eastern time zone. Thanks for the enthusiastic embrace cyber Monday. So grateful for everyone’s excitement. Fifty percent off all Dalton-Ruhlman cooking tools for today only: use the code word gobble at checkout. Hard to believe it’s been three years since my friend Mac Dalton and I introduced a small line of cooking tools. They’ve gotten kudos from chefs such as David Kinch and Jonathon Sawyer to Martha herself (she actually placed an order through my site). We haven’t advertised these things, we haven’t done any merchandising, because, well, that work gives me a headache, just not my thing, and there’s too much fun stuff to do, like actually making things. That’s what I love. To promote these tools, which I Read On »
Posts Categorized: Holiday
Here are 14 holiday dishes from chefs in Seattle, via Seattle Times.
This is the big ticket recommendations from last year because, well, the best equipment doesn’t change. Hope everyone had a happy and festive thanksgiving! It’s time again for my picks for the big-ticket items, those expensive appliances and pots that are game changers, but real investments. I’ve just started a relationship with Le Creuset, the company that makes the best enameled cast-iron cookware on earth. My go-to pot is the 7-quart Dutch Oven (they’re made in France and the company wants me to call them French ovens, which I find interesting since there really should no longer be a nationality attached to the thing; my preferred name for this one is “My Favorite Pot”). It’s what I bought my beloved Dad long ago; now, sadly, I have two of them. My other favorite is the Read On »
Happy Thanksgiving all. I’m surrounded by Donna’s big lively festive brood of a family in the gorgeous Hudson Valley, and paying attention to all I have to be grateful for. I have so little to be ungrateful for–bunions, hemorrhoids, our inept Federal government–that alone is a blessing. But this is our shared national holiday, one centered on food as a symbol of bounty and good fortune, whatever we may have or not have. It is a time above all to remember the Gascon motto: Alone we die, together we thrive. It is also a time to remember that food is not simply our body’s fuel, an occasional luxury, or a daily errand, but rather the anchor of our lives without which we perish. It is what binds or families and our communities. It demands Read On »
This is a repost from November 21, 2012 featuring Michael’s Cranberry Sauce and Gravy from scratch. My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 minutes. Read On »