Ramos-Gin-Fiz-cocktail-2

I’ll be doing a couple cocktails featuring the egg as this is the month of Egg, my new book exploring the world’s most versatile ingredient. The stuff of life. Seriously. We’re lucky each time we eat one (unless you’re Paul Newman playing Cool Hand Luke). We’re luckier still every time we drink one! They are great in cocktails. Last week I featured the whiskey sour. A favorite of my Grandma Spamer, who would have been 97 today. Though by the time I saw her drink them, they were made with frozen lime concentrate or some such, and certainly no egg white. And frankly a sour doesn’t have to have an egg white. Oh, but add an egg white and they become substantial. They are more satisfying on every level, with real body to carry that Read On »

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Whisky-sour-3x

In my ongoing celebration/promotion of the new book, I’ll be doing a series of egg-reliant cocktails. Here, images and recipe from a while back, the white gives body to a great and classic cocktail, the whiskey sour. It looks really gross coming out of the shell, doesn’t it? Don’t even need to say what it reminds me of! But man, does it turn the cocktail into something truly substantial. Bartenders will remind you that it’s important to dry shake the ingredients first to denature that snotty-looking egg white. I get better and faster results by sticking an immersion blender into the shaker, giving it a serious buzz, then adding the ice and shaking till thoroughly chilled. I love simple cocktails and this is one of the greats: whiskey, sugar, citrus. Feel free to omit the Read On »

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carrot

I’m on the road today, flying home at long last after my West Coast EGG book tour, so I’ve asked my friend Michelle of Nom Nom Paleo for a guest post and recipe from her dynamic new book while I recover. Thanks, Michelle!—M.R.   Carrot and Cardamom Soup Nothing signals springtime like a bowl of sunshine-orange soup. And surprise: it’s paleo-friendly to boot! After all, paleo’s not about deprivation, eating tons of meat, or simply recreating grain-free versions of your favorite comfort foods. Many dishes that rely on seasonal bounty are naturally paleo-friendly, just like this one from our new cookbook, Nom Nom Paleo: Food For Humans. 1 tablespoon coconut oil 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced Kosher salt 1½ pounds large carrots, peeled and cut into Read On »

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Crispy-Pork-Loin-Main-Shot_

If you don’t already know Joshua Weissman of Houston, he is the young author of The Slim Palate (also the name of his blog). It’s also a Paleo cookbook, but that’s beside the point (as far as I’m concerned). And yes, it’s a lovely book with intriguing recipes and photographs that floored Donna, especially given that Josh was 17 when he took most of them, and is only 18 now. When I got an email request to blurb the book, I thought little more than “Ugh, OK, send me a PDF, I’ll try to have a look.” And I did, and it was good, and I did a little more poking around on his site. My turn to be floored. Watch this excellent video to meet Josh and hear his uncommon story—he’s an inspiration. This is more Read On »

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Gin-Hound-Cocktail-2

  I awoke to a morning so deathly gray I felt I’d awakened in a cave. It wasn’t early, 7:30, not school-time early as spring break is still in effect. So the sun had surely risen but had there been no clock, it would have been anybody’s guess. Deep Cleveland winter drags on. Donna, light-sensitive and not used to such long sun withdrawals, is particularly affected by that light disorder thing, whose acronym I don’t even like to write, and wants to hibernate like a bear till May. Skip the cruelest month altogether. The grayness not only deepens the hay-hue of dull dead grass, freed from the snow at last, the brown tree branches, it dulls the senses as well. The wind outside my window, and inside my chest, blows with a kind of Last Read On »

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