eggspoon1

  For months and months people have been asking when the the Badass Perforated (aka Egg) Spoon will be back in stock. IT’S BACK. (Details here.) Here’s the original story of how it came to be (all photos by Donna Turner Ruhlman). A couple years ago, nosing around in McGee’s On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching. And it works! (There’s really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at a Macy’s demo and was left a generic slotted spoon with a shallow bowl and the egg always wanted to jump out. So when my friend Mac suggested we make some kitchen tools, a great perforated spoon that could Read On »

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pasta with asparagus & egg X3 @540

    I just spent several days in Philadelphia hanging out with a group of small(ish) family grocers. Food highlights were the excellent burger at Bank & Bourbon on arrival, a Yards rye ale, followed by a flight of bourbons that finished with a very good special barrel from Knob Creek specifically for the bar. Last night’s dinner at Spraga was great—what a lovely room. The starting foie and ginger soup (I think they said foie) was outstanding, as were the duck and lobster pastas. Highly recommend. Also spent some time tasting amazing cheeses at DiBruno Bros. on Chestnut Street. Fabulous Von Trapp Oma, a raw milk cheese that had great balance of flavor and richness. I’m off now to Minneapolis to see some more grocery stores and attend the AWP conference. I’m on the road and busy, Read On »

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Egg-for-blog

    The government and a committee of docs and PhD’s and other really smart people are reversing two generations of recommendations on how you and your family should eat. It’s OK to eat eggs. They’re not a silent killer. The news arrived last week. This opinion piece on what the new guidelines mean is particularly good (by Nina Teicholz, author of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet—how did I miss this?! A girl after my own heart; think she’ll join me in my quest to make July national Butter-Is-a-Vegetable Month?).   Look at these delicious dishes above, all photos of the egg by Donna, featured in my love song to the egg (I especially love the sun-like yolk at top). For two generations we were told that eggs, a miracle of economy, nutrition, utility, Read On »

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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 or 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 summer about Read On »

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Paddlefish-@1020

  My dear friend Annie LaGravanese sent us a whopping big tin of paddlefish caviar (from Paramount Caviar). Paddlefish are native to the Mississippi basin and offer great roe. Caviar and hen eggs go great together. Throw in a little fat and something crunchy and you have a great bite. It’s definitely a luxury item, but at this time of year when we do a lot of entertaining, it’s worth it (especially when you have a friend like Ann!). And this pie goes a long way. It made a great hors d’oeuvre on Christmas Eve for a family of twelve. We then brought it to a friend’s dinner party three days later where it did the same, accompanied by some generous champagne from one of the guests (the preferred accompanying beverage). And yesterday, Donna and I Read On »

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