Key-Lime-Merigue4

Down in Key West on my annual boondoggle to cook for my cousins Rob and Ab and their merry band of sailors as they narrowly hang onto second place in their J-111 class, and their son, Ryan, skippers the 88, with his sister cousin Maegan aboard. And so, in honor of place, I’m posting this recipe from my book Egg: An Exploration of the World’s Most Versatile Ingredient: a key lime tart. It is indeed one of the finer desserts I know, custard made with yolks, topped with sweetened, whipped egg whites that are lightly browned. It’s been a week of fun food, fish tacos (using beautiful yellow tail snapper), a lobster night which is always something of a celebratory meal (with leftover strip steaks), last night an easy protein for me, D’Artagnan’s most excellent duck Read On »

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Wheat-X2-for-blog

  Yesterday the Washington Post published my article “No Food is Healthy, Not Even Kale.”   JOIN MICHAEL ONLINE TODAY! Don’t forget to join me online for this Wednesday’s Free Range chat at noon EST at live.washingtonpost.com.     If you liked this post, then you will enjoy these links: My past posts on Roasted Chicken Provençal, New Cooking App: Feast, and Happy New Year. Other recent rants: Cook Your Own Food: Eat What You Want, Is the Government Right This Time?, Food Fascism. The ever-popular post on America: Too Stupid to Cook . Books you should check out: The Third Plate, The Omnivore’s Dilemma, and Real Food: What to Eat and Why. © 2016 Michael Ruhlman. Photo © 2016 Donna Turner Ruhlman. All rights reserved.

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Ramps-@1020

  “Ramp” by Donna Turner Ruhlman.   Because I love this photo and because they’re here. If it weren’t already apparent at your local Farmer’s Market, Kim Severson spells it out in her story about weather and food in today’s Times. Specifically, the long winter we’ve had, the late spring, and what it means for what we have to eat that’s grown nearby. I’m doing a special private dinner tomorrow at Spice on Cleveland’s West Side, whose chef, Ben Bebenroth, is one of the city’s most outspoken chef-locavores. He had been planning to put the season’s first asparagus on the menu, but they simply haven’t grown yet. So rather than buy asparagus grown in California or wherever, he’s amending his courses for an all-Ohio late spring menu. Here at our house, we’re roasting young chickens, lots of Read On »

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When I was working on the Ad Hoc at Home cookbook with Thomas Keller and Dave Cruz, they showed me this excellent method of chopping chives. Wrap a bundle of chives in a damp folded towel and then cut. It solves two problems: you don’t crush them as you can when they rest flat on the board; and you don’t wind up with long strings of half-cut chive where they knife didn’t go all the way through. You end up with PERFECT chives. It’s also cleaner generally. I love this technique. If you liked this post, read: My past post on drying herbs from your garden. Spillover from the bacon photo: bake some cheddar, bacon, and chive biscuits. Anna Hewitt discusses making container herb gardens for those who lack space or are city dwellers. Making candied herbs shared Read On »

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Is this being mean? Happy Tuesday. If you liked this post, read: DIY: Home-Cured Bacon Candied Bacon Ice Cream recipe from David Lebovitz. Bourbon Bacon Jam from Evil Shenanigans. Sounds odd, but it’s good. The revised and updated Charcuterie has just been published. © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.  

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