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 »

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When my old friend from high school, Mac Dalton, and I launched a small line of products in December 2010, I called it an experiment. The experiment worked, but not perfectly. The products, while of superlative quality, were nonetheless more expensive than we wanted them to be. I’m thrilled to announce that we’ve now cleared a threshold that has allowed us to restock our warehouse in enough quantity to lower the prices to what we’ve always wanted them to be. This means, for instance, that our beloved Badass Perforated (aka Egg) Spoon, which had been $33, is now $19.95. The big bundle of spoons and paddles (above), once $89 is now $59.95. We hope you’ll have a look at the new catalog, tell friends via Facebook, let me know on Twitter, or, better still, leave subtle hints Read On »

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  Short version: I ask you, cherished reader, what book would you like me to write next? Update, 5/9, 8 p.m.: A winner has been chosen using randomizer: Aaron Weiss, a journalist and TV news director in Sioux City, Iowa. Thanks for commenting, Aaron, and for cooking with your family! Thank you everyone. Frankly, I was astonished by all the ideas and fascinated by the patterns. Still making my way through the nearly 500 comments. My favorite suggestion, got filtered out due to a spam issue, from regular reader and commenter, Bob Tenaglio: I’d call the book “Time; The Secret Ingredient You’ll Never See On Iron Chef,” and it would delve into dry-aged meat, fermentation, enzymatic transformation, what constitutes “freshness” and “rot,” the role of rigor mortis in meats and seafood, “low and slow,” development Read On »

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So here’s the kind of Mom my wife and collaborator, Donna, is. On Saturday, at 5:30 she had just showered and was getting ready for a 6:30 party when her 17-year-old daughter asks if she, Donna, can take her to get that smart phone upgrade as hers, daughter’s, is broken. The teenaged daughter is not the most appreciative member of homo sapiens, remember, and Donna would not be unreasonable to say “I’m not dressed and we’re going out soon; this can wait till tomorrow,” but instead, she says, “Sure, hon, but we have to hurry.” Here’s the kind of wife Donna is. For Mother’s Day a few years ago, I bought her a really good wheelbarrow. She was ecstatic, and made googly eyes at me. I felt so lucky. A wheelbarrow! Mom’s Day is important. Read On »

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I’ve been in LA on an entertainment project and to see the opening of my friend and collaborator Richard LaGravenese‘s new movie Beautiful Creatures. I’d never been to an opening before. But quiche has been on my mind, so I’ve been using travel time to work on some variations of this infinitely variable fat custard tart. If I had time I’d head to Bouchon in Beverly Hills, which makes perfect quiche. Bouchon, and working on that book, is where I learned that, while America was taught to make quiche in premade pie shells, this deprives the quiche of its true greatness: depth. In order to achieve that voluptuous texture, it has be about two inches thick. For this, you need to have a ring. When I told this to my partner in tools, Mac Dalton, Read On »

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