Tag Archives: classic

Holiday Classic: Braised & Roasted Turkey

By Michael Ruhlman | Published: November 19, 2012

Turkey: The Roast/Braise Method. All photos by Donna Turner Ruhlman.

I love how every year the major food media come up with some new way to do the same old thing. This year The New York Times tells you to steam your turkey! Not that there's anything wrong with the story or the technique (by the Jacques Pépin, after all). My view is why mess with what works? For important occasions, the rule is: go with what works. And of all my years roasting a turkey, I've found that the braise/roast method works best, as I wrote last year. The reason is that this method solves the two great Turkey Conundrums: 1) how to have both juicy breast meat and tender dark meat, and 2) how to serve it all hot to a lot of ...

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BLT from Scratch

By Michael Ruhlman | Published: August 27, 2012

 

The BLT. Photo by Donna Turner Ruhlman.

Last week, while I stood by my Big Green Egg, smoking a big fat pork belly (for bacon) and two fat beef briskets (for pastrami), I couldn't help but think how am I going to eat this delicious food? It was a warm, sunny day and I could actually smell the tomato vines behind me, so I thought, bacon and tomato, mmm. Then I remembered the wonderful BLT from Scratch challenge, and the inspirational response to it. Hard to believe it was three years ago. Here it is again, and I assure you, there is no finer sandwich than one that takes months to prepare! Here's the link to the winners. The above, with that fabulous home-cured slab of bacon, was one of the best of my life.

My BLT From ...

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Friday Cocktail Hour: Gin & Tonic

By Michael Ruhlman | Published: July 20, 2012

 

Gin & Tonic: simple, easy, delicious. Photo by Michael's iPhone.

When it's really muggy, and I'm fried from work, and stress, and travel, and I just want something cold and guzzlable, inexpensive hooch is the way I go. I'm too much of a cheapskate to waste the expensive stuff on a guzzle, especially one filled with an ocean of tonic and a couple good squeezes of lime. Furthermore, it's senseless to dilute delicious Beefeater or Hendrick's (my two favorite gins) with a lot of tonic. And there are days when I simply don't want to bother with a shaker and egg white, have no desire for a sip of expensive reposado, and don't have the patience to weigh the goddam bitters—just give me something cold and refreshing that will take ...

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Video Games

By Emilia | Published: June 4, 2012

Get your quarters ready; a look at the classic arcade video game tournament, via NYT.

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Mint Juleps, the Good and the Bad

By Michael Ruhlman | Published: May 18, 2012

An excellent mint julep. Photo by Donna Turner Ruhlman

My first mint julep was made for me by a guy who remains one of my dearest friends and confidants. We were wayward, then, but he has gone on to be a talented and superlative writer, generally. Having at the time (1987) a Kentucky girlfriend and having recently spent four years at Tulane, he knew his juleps. The night ended badly. Blown speakers at my girlfriend's apartment and roof tar all over her nice wood floors—she was pissed, and I staggered out into the early spring sunshine. On the subway home the next morning from 110th and Amsterdam to 39th and 1st—wouldn’t you know it—I heard, “Michael?!” An old high school girlfriend had spotted me, my first kiss actually, and still dear friend. She picked lint out ...

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