carrot

  It’s been a busy year. I published two books, How To Roast this past fall, the first in a series of technique books, and a big book on the Egg this past spring. I continue to love the dialogue that some of the opinion pieces here inspire; I’m gratified by the enthusiasm with which the Friday Cocktail Hour was greeted (and lamented, perhaps it will return). And people enjoy the recipes when they appear, whether from me of a guest poster. The following are the top rated posts from 2014 and all of these categories are represented. The Opinion Posts, on our health and the importance of cooking, both reported and rant-only: Don’t Eat Healthy Carb Confusion: An internist at the Cleveland Clinic, who has a deep interest in nutrition, talked to me last Read On »

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Potato-blog

Beware the cancer lurking within these harmless-looking spuds/iPhoto by Donna The New York Times recently called my attention to the USDA approval of a new genetically modified potato intended to reduce cancer by eliminating acrylamide. What is acrylamide? Here’s a link with lots of other links. It causes cancer in rats and therefore, maybe, in humans? We don’t know for certain. In one of these links a scientist guessed that 3,000 people a year get cancer from acrylamide, though on what he based his guess is, well, anybody’s guess. Here’s a headline I’d like to see in The Onion: Scientist Working to Extinguish Sun in Bold Effort to Eradicate Some Skin Cancers. And here’s my rant line: We fuck with our food at our own peril. The Times dutifully quoted people on both sides of the issue. Doug Read On »

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family-meal-@1020

  Virginia Heffernan adds to the increasing noise about how unfair cooking is for working moms in the NYT magazine. I’m a fan of her work, but her Sunday essay, a long, shrill, monochromatic whine about not liking to cook dinner, is so sad and self-unaware I feel compelled to figure out my own thoughts on a subject I write about regularly. I don’t disagree that there are many people who really don’t like cooking. More, I’ve argued that it’s probably important that every family includes people who don’t like to cook. But I do think cooking food where you live is important, as readers here know, and we fail to recognize just how important at our peril. Heffernan early on calls Ruth Reichl pompous for saying that cooking food is the most important thing you can Read On »

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BH5

The above photograph (by Donna Turner Ruhlman) is of family meal at Blue Hill at Stone Barns. The below essay was originally published by Finesse, Thomas Keller’s magazine, in an issue that explores the notion of community. In light of the brouhaha begun last week over a study arguing that the family meal is a romantic ideal rather than a simply a good idea, an elite foodie construct that merely makes overstressed middle class moms feel guilty, I’m posting it here. On re-reading, it may seem a bit over the top. But then …?   Is “Community” Important? Community. How nice. Hippies bagging granola in co-ops. Neighbors spending an afternoon weeding a communal garden filled with tomatoes and basil, bell peppers and a couple of bean plants. Isn’t that special? How Berkeley! Let’s make it Read On »

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TVDINING9

                              Alerted about an article on Slate that runs counter to my own convictions, I was inclined to regard it as misguided, inelegant and leave it at that. But I couldn’t stop thinking about it. The home cooked dinner is “expensive and time-consuming and often done for a bunch of ingrates who would rather just be eating fast food,” the journalist Amanda Marcotte concludes, using a study by three NC State University sociologists as her springboard, a study that argues something even more ridiculous: “The idea that home cooking is inherently ideal reflects an elite foodie standpoint.” What I couldn’t stop thinking about was the author’s conviction that home-cooked meals shared by the family is a romantic notion, not to mention harmful to those who Read On »

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