Clover Club. Photo by Donna Turner Ruhlman.

Gearing up for the publication of EGG: A Culinary Exploration of the World’s Most Versatile Ingredient, herewith a fab cocktail that uses egg white for body and nutrition. Clover Club is one of my favorite protein snacks! The recipe below is adapted from the new book, which you can pre-order here (and get a signed chart, which is the real innovation—the egg, imagined). I’m getting ready for several weeks of travel and lots of events. Follow me on Facebook for the events schedule. Scroll past the following events to get to the fabulous, the marvelous, the nutritious Friday Cocktail: The Clover Club. Upcoming: Town Hall Series: Continuing my exploration of the theme, “America: Too Stupid to Cook,” at the Ohio State Theater. Monday, February 24, 6:00 pm Cleveland, Ohio Ohio Theatre at Playhouse Square Charleston Wine & Food Read On »

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A new sustainable seafood restaurant located in the heart of Chicago, check it out.

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  It’s been twenty-five years since I remember a Cleveland winter with such deep cold for so long as this. So, when Donna, going through some old files, sent me some photos from our summer travel in Gascony for this Conde Nast Traveler story, I longed for summer in a completely new way. Not for summer to arrive but for me to arrive in summer, a summer evening in Gascony. And I just wanted to share some pix here with enduring thanks to our guide and Gascon muse, Kate of Camont. Donna, always into rustic and textured surfaces (she made our 2014 calendar with pictures of doors from this same trip to Italy and France, serious door porn on our fridge for the remainder of the year), shot this board hanging on a wall outside Read On »

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A post-dinner reenactment of the crime now known as the “Rack of Lamb with Lettuce-Butter Sauce” debacle. Photo by iPhone. For the past several years my cousin Rob has brought me and his band of merry sailors to race in the Key West Regatta. I cook dinner for about 20 every night—sailors, spouses, itinerant friends, and other marauders who haunt the waterfront by day. What I do, basically, is what one cook or another at restaurants throughout the country has to do daily: Feed the staff with what’s on hand. Happily, I don’t have to then work the line all night, and then clean my station, and then store the leftover food. As if by magic, a half hour after dinner, someone has made the kitchen spotless. But it did get me thinking about family Read On »

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Anthony Bourdain’s Parts Unknown examines the inter workings and food world of Detroit, via CNN.

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