Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2015. It needs at least 30 days for the aged flavor and for the alcohol to take care of any bacteria. After that it will keep for a long long time. Jonathon Sawyer liked it so much he began experimenting with different whiskeys. Last one I tried he’d use Oban, an excellent Read On »

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Two different takes on the ever popular bacon, cheese, and egg sammy, via WSJ.

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Stephanie Stiavetti (@sstiavetti) writes The Culinary Life blog. Her first book, Melt: The Art of Macaroni and Cheese, will be available October 22 from Little, Brown, and it’s superb, the best one I’ve seen, in fact, accept no imitations! I’m always game for a rant, especially first thing in Monday morning. Take it away, Steph! —M.R. You’ve heard Michael’s spiel on Americans being trained to believe they’re too stupid to cook. It’s an unfortunate reality that people in this country place a higher priority on time than they do nearly everything else, which greatly affects what we eat. Which affects our health. Which, in the end, affects EVERYTHING. When you eat poorly, guess what? You feel poorly too. You don’t have the energy to do the things you want to do: hitting the gym, playing ball with the kids, actually getting Read On »

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Introducing the first of a new series of cooking videos on technique, though admittedly this one focuses on an actual Le Creuset piece, the cocotte. I love these little dishes. They’re great to cook in and great to serve in. I’m dying to do a little snail potpie in them. In this video, though, I’m cooking my favorite ingredient, the egg. How many ways can this little miracle of nutrition and economy be brought to ethereal heights of soul-satisfying deliciousness? Enough to fill a book or ten (wait for mine, coming in April). Here, I’m going with perhaps the easiest way of all to cook an egg, baked in an enclosed vessel. There are three different terms applied to eggs cooked in an oven. The second, after baked, is coddled: covered and baked in a Read On »

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Just heard about Brooklyn’s Empire Mayonnaise Company who makes high end favored mayo, via Empire Mayonnaise Company.

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