carrot

  It’s been a busy year. I published two books, How To Roast this past fall, the first in a series of technique books, and a big book on the Egg this past spring. I continue to love the dialogue that some of the opinion pieces here inspire; I’m gratified by the enthusiasm with which the Friday Cocktail Hour was greeted (and lamented, perhaps it will return). And people enjoy the recipes when they appear, whether from me of a guest poster. The following are the top rated posts from 2014 and all of these categories are represented. The Opinion Posts, on our health and the importance of cooking, both reported and rant-only: Don’t Eat Healthy Carb Confusion: An internist at the Cleveland Clinic, who has a deep interest in nutrition, talked to me last Read On »

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This spirit is regaining its popularity and is finding new life in many summer cocktails, via New York Times.

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Out of nowhere My Girl Friday shouted, “You should do a post on goose!” with her customary joie de vivre. So when I was ordering a couple of chickens from Cara at Tea Hill Farms, I asked if she had a goose. No, but her neighbor did. A few days later my dear pal Lester shouted, “We should cook goose!” I said, “I just bought one!” My equally dear pal (all of us since high school) Dave Loomis said, “I want in!” So for what is now about year 15 of an annual dinner, I determined to cook my own goose. I had cooked goose, exactly once, nearly two decades ago (I remember being astonished at the quantity of fat it released, staggering). I’d watched a goose cooked late in the late fall of 2001 (when Read On »

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Wishing all a Happy Scary Halloween, America’s great pagan holiday. Friday is reserved for another post, so this will stand in for The Friday Cocktail Hour. And in the wake of Sandy, many Halloween celebrations are rightly delayed till Sunday, as they are here in Cleveland Heights. Donna loves spiced cider, and since it’s so miserable and cold, she asked if I could make a hot cider drink for her to photograph. Perfect idea to keep the chill out of the body as the tots and teens come ringing with open bags, or simply to warm the soul after this awful week for the American East Coast all the way into the Midwest. This is a simple one, cider reduced by 1/4 with cinnamon and cardamom (I like cloves, but Donna doesn’t), dark rum, bitters, Read On »

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Friday’s cocktail hour celebrates not simply a classic, but a cocktail that has been horribly debased even during its relatively short life span. Of unverified origins, the Margarita seems to have come into play in the 1940s. But since then, America has trashed it. Served in pitchers of ice. Countless inane variations. Dispensed slushy out of spigots at bad tiki bars. Who invented the frozen margarita? Does anyone know? If drinks were for kids, I’d say, go to town, but adults drinking frozen margaritas, well, I think they’re embracing their inner Popsicle-loving six-year-old (and would be better off with a Popsicle in the afternoon, followed by a cocktail in the evening). We’ve been on a tequila run these past few weeks after our return from Canyon country and will finish here with a classic Margarita, Read On »

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