Key-Lime-Merigue4

Down in Key West on my annual boondoggle to cook for my cousins Rob and Ab and their merry band of sailors as they narrowly hang onto second place in their J-111 class, and their son, Ryan, skippers the 88, with his sister cousin Maegan aboard. And so, in honor of place, I’m posting this recipe from my book Egg: An Exploration of the World’s Most Versatile Ingredient: a key lime tart. It is indeed one of the finer desserts I know, custard made with yolks, topped with sweetened, whipped egg whites that are lightly browned. It’s been a week of fun food, fish tacos (using beautiful yellow tail snapper), a lobster night which is always something of a celebratory meal (with leftover strip steaks), last night an easy protein for me, D’Artagnan’s most excellent duck Read On »

Share
Turkey-Dressing2

I’m in the Miami airport, Cleveland bound, having been a part of the amazing Miami Book Fair to promote my new collection of novellas, In Short Measures, love stories. Met some hero fiction writers, such as Elizabeth McCracken, whose “Thunderstruck” is one of the best short stories I’ve read in years. Also Mary Gaitskill, who scares the shit out of me, Rick Moody, who does not, Mary Karr, on whom I crush, and new writer friends Les Standiford, John Dufresne, and Cindi Chinelly. What a great fair, thanks to Mitchell Kaplan and Books & Books. Reposting the following for those looking for a delicious and simple Thanksgiving dressing: The nice thing about blogging as opposed to newspapering is that I don’t feel the obligation to always come up with a new way of roasting turkey Read On »

Share
Duck Confit with Pepper/Coriander Cure

As fall nears, my thoughts turn to duck confit. I hope you’ll put this excellent and simple technique into your repertoire this fall. It’s a great way to have a delicious meal moments away all fall and into the winter if you make one big batch. It keeps for many months in the fridge. Here’s my method using olive oil, which works great. I love it so much that when Thomas Keller asked me to submit a piece for Finesse, his elegant magazine, on the theme of preservation, my mind went straight to duck confit. I’m reprinting it here in anticipation of fall cooking. It’s about a lot more than deliciousness. (And for the literary folks, I’ll be in Raleigh tomorrow—9/18/15—for the Southern Indie Booksellers Association event, promoting my new fiction, In Short Measures. On Sunday Read On »

Share
kids and salsa

This is a followup to Emilia’s previous post and it makes me want to weep with gratitude. This is one way we can change things. —M.R. By Emilia Juocys Last weekend I went to Columbus, Ohio, to help my friend Tricia Keels run her Backyard Kids’ Restaurant. To see a suburban backyard transform into a restaurant is amazing, and to watch all the children and parents participate in this event is inspirational. The energy level is so high and it’s such a positive affirming experience. Plus, I get to teach both children and adults about food! For this year’s menu we offered house-made Italian sausages, Swedish meatballs, an insanely good Swedish meatball gravy (beef demiglace, sautéed onions, vermouth, cream), cucumber salsa, a jumbo Glad bag of tortilla chips, black beans, pickled okra, lots of grilled vegetables, house-ground flour pancakes, local blueberry Read On »

Share
Oyster blog

  I’m back from a fascinating trip to Massachusetts, where I visited a hatchery on Duxbury Bay. It was only due to this trip that I thought about where oysters come from and realized I had no idea how they are born. Most oyster farmers buy oyster seed, which are oysters the size of pinheads but fully formed. I had to turn to Rowan Jacobsen’s 2007 book A Geography of Oysters for an explanation. He is more elegant than I will be here, as my previous post, Considering the Oyster, shows. (Oh, and I urge oyster lovers to visit his fabulous new site, Oysterater, which describes every oyster available in the country and what people say about them.) The above are Island Creek Oysters and I ate them on this floating barge in the middle of the bay. The oyster on the left is Read On »

Share