Michael just got back from an eventful James Beard Awards weekend in New York City, so today’s scheduled post has been delayed until tomorrow. So, I was looking back at the archives and I decided to rediscover his reflection on carbonara, his favorite pasta dish. Not only is carbonara a great pasta dish, but it is an essential staple dish. I like that Michael mentions using cured mangalista belly instead of common bacon—that addition elevates carbonara to a different level. (And Michael wanted me to remind people there’s still a chance to join a relatively intimate phone conversation today at noon Eastern time set up by Michael’s publisher for those who preorder Schmaltz by 11:55 today and email the receipt to littlebrown@hbgusa.com or to him directly at michael@ruhlman.com, to talk about schmaltz or cooking or to ask him Read On »

Share

Great ideas for making gnocchi from Mark Bittman and Mario Batali, via New York Times.

Share

  Making delicious agnolotti. Photo by Donna Turner Ruhlman. Saturday I was reminded of the efficiency of using ratios when I wanted to make a crepe and was so moved to post on the subject that I put up crappy photos of the actual crepe I ate while at my desk. Still with ratios on my mind, and given that my wife has abandoned me for NYC for a few days, I asked for some proper food photography using a ratio—here with pasta, so easy, so good, and the amazing, self-sealing ravioli, referred to at The French Laundry as agnolotti. In fact, agnolotti are three-tipped ravioli reminiscent of an Italian priest’s hat, but where Thomas learned about them, these here were referred to as agnolotti and so that was how Thomas would always refer to Read On »

Share

Ramen noodles are a hot topic in Chicago here are two recipes from local shops, via Serious Eats.

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