Chocholate-Chip-Cookie-Bowl

  I’m on a serious deadline to finish a book tentatively titled Food Chain, thus so many posts drawn from the past. This is one of my favorites. But I can’t believe how much time has passed and how different life is. The 10-year-old boy in the picture is now a lanky young man who looks me in the eye and is about to turn 17. Happily, the childhood pleasures of eating ice cream out of a chocolate chip cookie is available to all, no matter your age.–MR   Last Sunday morning, my son James said, “Dad, what if you made a bowl out of cookie dough?” I’m the first to admit that there are almost no truly new culinary innovations or ideas, only variations on what’s come before us, and I also know that making Read On »

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Creme-Anglaise-color@1020

Came across this post from April 2013, on spoons, spatulas and the classic creme Anglaise. Has anything changed? I honestly don’t know.–M.R. The television personality and cookbook author Ted Allen stirred up a shit storm this week by calling me out on my hatred of the round wooden spoon, which he apparently has the hots for. He happened to mention our exchange at a City Harvest event to Eric Ripert, executive chef of Le Bernardin, one of the finest restaurants in the country, with whom I’ve worked closely, who added a little more caca to the pot by tweeting “Crème anglaise? Since the days of Escoffier, stir with a wood spoon, Ruhlman.” He then phoned me to further faire caca into my cell phone until he conceded that it was the wood, not a round Read On »

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Mayo-4-@1020

  Thinking of the miraculous egg this morning and wanted to repost this on mayonnaise, hoping to encourage those who don’t ever make it to give it a shot. It’s one of those foods that you can’t buy—nothing is like homemade mayonnaise.   Originally posted on May 21, 2008 Finishing up the revisions of a manuscript and going over some fat-based sauces has returned me to the mayonnaise. Like the popover, it’s the story of a great transformation. Yolk, lemon juice, salt, and oil.   There simply isn’t anything like it when you make it yourself—you can’t buy this stuff. But I’ll bet you have everything you need to make it right now. I’ll include a recipe at the end of this post.     Two things are critical to remember for those who have Read On »

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Mint-Julip-2

It’s the Derby weekend so herewith, again, my preferred method for making a great mint julep with a truly minty, clean taste and a color that announces what it is. You can use either a blender or a mortar and pestle (I prefer the latter for the mintiest flavor, pix and recipe here). Of course, I’m still fond of my first julep(s) made by still my dearest pal, Blake Bailey, and the story surrounding it. Blake was initially too mortified to be named at the time, but since he wrote about the event in his searing memoir, The Splendid Things We Planned, the story is out. Happy Derby Day, all! (And don’t forget to have a look at my newest book, How to Saute: Foolproof Techniques and Recipes For the Home Cook. And feel free to enter the Read On »

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saute

My new book, How To Sauté, publishes tomorrow and Little Brown is giving away the whole set (which includes How To Roast and How To Braise). Enter here for your chance to win— May 23rd is the last day. Or order now from Amazon, Barnes & Noble, or from Indiebound.   People familiar with my work know my conviction that mastering a single technique is better than having a hundred recipes. So I’ve devoted these short books to the finer points of the critical techniques. Sauté is the most used of all techniques and the nuances of it are many. Whether it’s in the preparing of veal scallopine, a classical poulet sauté, shrimp, or a flatiron steak, each sauté is a little different. I discuss types of pans, cooking tools, cooking fats, the critical herbs and aromatics Read On »

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