Still recovering from 10 days of Key West fine food and postprandial debauchery, I’m giving my site over today to my friend Stephanie Stiavetti (@sstiavetti), who writes The Culinary Life blog, and whose first book, Melt, will be published next year by Little, Brown (a fine book to which I happily contributed the introduction). I’ll be back on Friday with a Key West–inspired cocktail to combat the winter grays. Take it away, Steph, and thanks for keeping it simple and discussing a critical cooking technique!—M.R. by Stephanie Stiavetti Bread pudding needn’t be complicated. At its core, custard is a straightforward dish consisting of cream and egg yolks. For a sweet custard you add sugar, alongside tiny, fragrant vanilla beans (usually), and that’s about as fussy as it gets. The best bread puddings are marked Read On »

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  I’m giving my site over today to my friend Stephanie Stiavetti, who writes The Culinary Life blog, and whose first book, Melt, will be published next year by Little, Brown. Here she focuses on cinnamon at a time of the year when the smell of cinnamon announces the celebratory nature of the month and soothes stress. It’s true, the smell of cinnamon bread baking makes for a better mood around the house. A note about yeast and temperatures—many novice bakers get in a fluff about it. Fresh? Active dry? Instant dry? What’s it all mean? I’m not going to go into it because it’s boring—use dry, it doesn’t matter what kind (I recommend Red Star or SAF, same company). You don’t need to be obsessive about the temperature of the liquid. This recipe will Read On »

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Announcing the first episode of my Le Creuset Technique series! In December, in Charleston, South Carolina, while promoting my book, Ruhlman’s Twenty, I met Will Copenhaver and Grimsley Matkov, from the Marketing Communications team at Le Creuset US. They loved my book (and the many photos of the food we cooked in Le Creuset products, which Donna shot). I told them I love Le Creuset, it’s the best stuff on the market, that’s why we use it. A month later, while cooking in Key West (brought my 7-quart Le Creuset French oven along with other tools, bien sûr), a colleague of mine, Warren Johnson, of Taste Five Media in Charleston, asked if I’d consider working with Le Creuset. I told him nothing would please me more, and Warren got to work. Le Creuset wanted to teach Read On »

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  I had an unstoppable hunger this past weekend for old-Chicago-style all-beef hotdogs from Vienna Beef, the best hotdog in the country in my opinion. I wanted that charred skin flavor of summer, the grill smoke from fat dripping on coals, the juicy snap when you bite into them. I decided to make buns. Why? Because, we were inviting friends (great food must be shared); I had a cool hot dog pan from American Pan; I had never made them before; and most important, the best hot dogs deserve special treatment. One of the great things about cooking is that you’re subliminally eating the entire time, a kind of calorie-free spiritual nourishment, and I was thinking about the hot dogs the whole time in the kitchen (with good mustard and minced sweet onion). Hot dog buns Read On »

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The Celiac Teen shares her recipe for gluten free currant scones, via Celiac Teen. 

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