Michael has been traveling all around the United States promoting his new book Ruhlman’s Twenty.  Yesterday he had a long day in New York City where he appeared on the Martha Stewart Show.  Michael sends his apologies, as he is nursing a wicked hangover.  He returns to Cleveland today and will be appearing at the Fabulous Food Show this weekend.  Please enjoy this favorite post of mine on how to Make Brioche.  This post reminds you to begin preparing for the holiday season, which is quickly approaching. Original Post Date: November 30, 2010 December is the month for making brioche at home. It’s the great holiday bread.  Though calling it bread doesn’t do it justice.  Good brioche is like a cross between bread and cake.  Hell, it’s really cake sneaking in as bread. Nothing better on Read On »

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I accidentally upgraded my wordpress account and it wreaked havoc.  Lost all kinds of posts and it broke countless links.  F@$#!  One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. As with her gluten-free fried chicken, enough people have asked about it that I’m reposting it again. I’ve really only recently become aware of what a rotten disease celiac is, especially for people who love to cook, and to eat, and to write about it.  This post with Carol Blymire (alineaathome.com) describes the situation, um, vividly (the post also has glutenfreegirl‘s awesome pizza dough recipe). It’s also impressed on me how important it is for chefs to understand celiac disease and gluten-free cooking. Stephanie Stiavetti, a social media consultant and reluctant techie based Read On »

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December is the month for making brioche at home. It’s the great holiday bread.  Though calling it bread doesn’t do it justice.  Good brioche is like a cross between bread and cake.  Hell, it’s really cake sneaking in as bread. Nothing better on Christmas morning. It’s a celebratory bread—rich with butter and eggs.  Toast it and eat it with butter. Toast it and eat it with foie gras. It makes extraordinary and delicate croutons.  Nothing makes better French toast.  And it’s fabulous on its own, straight out of the oven. I made it once for my daughter Addison.  When she asked for a repeat performance, I wrote the below recipe so that she could make it on her own. She first made it when she was eleven, four years ago, and she still makes it Read On »

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