The ever popular Tool Bundle. It features our most popular kitchen items. Photo by Donna Turner Ruhlman.

  Finishing up an interview with Jean-Georges Vongerichten at his restaurant day before Thanksgiving, I asked if his long-time right hand man Greg Brianin and his ace executive chef Mark Lapico were around. I wanted to give them one of my offset spoons (middle of the top three, and my favorite all time spoon). I showed Jean-Georges and he said, “This is yours?” Yes. “I love it!” And then “Can I have one?” Bien sur. When we found Mark, buried in Thanksgiving prep, I gave a spoon to him he said, “You have your own spoon? Oh my god. Every time I would go on the meat station, I would take their Kunz spoon and bend it. they would say, ‘Why are you fucking up my tools.’ I’d say, ‘I’m telling you, it’s going to Read On »

Share
Sweet-Bell-Pepper-Soup-Fini

This is a fabulous all-purpose soup method, here used with sweet bell peppers. But you can use it for just about any vegetable—asparagus, mushroom, pea, carrot. I learned it from Thomas Keller and wrote about it in his French Laundry Cookbook. Then I wrote about it again in Ruhlman’s Twenty because it’s such a versatile method. It’s very rich, so I only serve about 1/3 cup per person. This soup makes a great appetizer. (And a reminder: my partner in tools, Mac Dalton, suggested running a sale on our soup and serving spoons through this October.) Also, if you’re in Cincinnati tomorrow, come see me at Books by the Banks, where I’ll be signing my book, In Short Measures, a collection of novellas, reviewed today, happily, by Tara Laskowski. Have a great weekend, all. Sweet Bell Pepper Read On »

Share
mando

  Continuing holiday shopping week, and again reposting from last year as the essentials rarely change, here are my recommendations for modestly priced kitchen tools that are essentials in my kitchen. (All but one of the following links is to Amazon; I’m a part of its affiliate program—when you shop at Amazon via this site, it helps to support this site.) I own and love everything mentioned below. The above Benriner mandoline ($23) is one of my most valued kitchen tools for uniform slicing, julienning, and making brunoise (a julienne turned into a dice). By far my most valuable electric device in my kitchen is the hand blender—I use Braun that seems no longer unavailable, but I bought this Cuisinart version for my mom  ($60) and it works well—these devices all do the job of pureeing soups and sauces, Read On »

Share
Spoon Bundle w egg square

  Hope everyone had a happy and bountiful holiday. Yes, it’s Cyber Monday! And we’re making all the tools from shop.ruhlman.com 50% off. Be sure to use the promo code: eggnog into the designated field. Mac and I made these tools to make cooking easier and more fun; and their distinctive looks makes them a good influence in the kitchen even when you’re not cooking with them. These tools began with the simple offset spoon, still my favorite. Great for basting and skimming as it dips naturally into the pan. The offsetness let to offset soup spoons, ones that won’t slide into the soup! And then the big offset serving spoon. Of coarse the flat edged wooden paddles are a must in every kitchen. I don’t care what Ted Allen says. I travel with them. But the Read On »

Share

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 »

Share