Category Archives: Recipes

Staple Meal: Stir-Fry

By Emilia | Published: May 9, 2012

Staple meal from Twenty, beef and pepper stir-fry. Photo by Donna Turner Ruhlman.

When your computer crashes, you find out just how precarious your life is without technology. None of yesterday's work was backed up, so that's what's going on here! Today will be spent trying to restore what I can. Life will be normal again, I suppose, soon but not now. Thank goodness for good partners (viz Donna), wonderful assistants (thank you, Emilia!), and easy staple meals that you can count on, meals that are a breeze to prepare and a comfort to eat at the end of a frustrating day.
 
The following is a weekly staple dinner in the Ruhlman household, a simple beef stir-fry, published in Ruhlman's Twenty, which happily just won both a James Beard award and an IACP ...

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Spring Peas

By Emilia | Published: May 7, 2012

One of the best spring ingredients: peas, vis Huffington Post.

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Friday Cocktail Hour: The Whiskey Sour

By Michael Ruhlman | Published: May 4, 2012

The Whiskey Sour/Photos by Donna Turner Ruhlman

I had my first cocktail with an egg white in it at The Best Bar in the World, and it was a revelation. A Ramos gin fizz. The egg white gave it the kind of body I'd never felt. (And nutrition! If LA starlets can call an egg white omelet a meal, I can call my cocktail a meal!) I've since become a huge fan of what an egg white can bring to a drink. I even put the VTR Whiskey Sour in Ruhlman's Twenty! Herewith the Friday Cocktail Hour a classic whiskey sour. It's typically made with bourbon, and that's fine, as is scotch. But after last week's Manhattan, which used Old Overholt Rye, I had a rye on the rocks to evaluate it ...

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Friday Cocktail Hour: The Manhattan

By Michael Ruhlman | Published: April 27, 2012

This is an old-fashioned Manhattan. With jarred maraschino cherries like my uncle Jon loved. But make a good one. With Fabbri cherries and good rye. Straight up. The skewer holding the cherries is an emblem of my childhood. Photo by Donna Turner Ruhlman

I’m old-fashioned, I admit, and this is another Friday cocktail post devoted to classic cocktails. It’s not because I’m nostalgic (though I am). It’s because classics are classics for a reason: they’re good. There’s a reason you don’t have a Swanson’s TV dinner in your freezer but will never tire of a well-made Martini. My dad was a Martini man. He was also an Ad Man (who actually looked a lot like Don Draper), a creative director at a Cleveland ad firm where I interned the summer after my freshman year of college. ...

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Chicken Curry: Teach Kids To Cook

By Michael Ruhlman | Published: April 23, 2012

Chicken Curry by James/Photo by Donna Turner Ruhlman

There are lots of ways to change the food system, and you and I aren't likely to do it. It's going to be our kids who do it. Two weeks ago I threw together a quick chicken curry and both the kids liked it, so I asked, "Is this a keeper?" and they nodded, chewing hungrily. So, last week, when 12-year-old James got home from school, I said, "We're having chicken curry tonight." He said, "Yes." I said, "You're going to make it." He didn't respond. "I'll do all the prep and you're going to make it." He said, "OK." An hour before I wanted dinner on the table, I diced an onion. I've already taught him how to hold a knife and halve, slice, or dice an onion; tonight I wanted him to see how ...

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Also posted in aromatics, Chicken, Ethnic Cuisine, staple meal | Tagged , , , , | 97 Comments

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