2-egg-for-blog

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. It honestly did come to me in something like a flash, or a series of small idea explosions, one leading to another to another until the entire landscape went up in flames. The whole of the egg, a miracle of nutrition, economy, utility, and deliciousness, came to me as a single image. All one thing. In this euphoria of eureka, I called out to Donna to help me capture it. Within the hour we had a complete flowchart of the egg on five feet of parchment paper, a document that served as the proposal for this book (and that its publisher, Little, Brown, has not only recreated and tucked into the back of the book, but made interactive in the astonishing electronic version). I will Read On »

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Here’s the latest Le Creuset technique video: pizza. So easy and delicious. Make a big batch of dough ahead of time, then portion it and freeze it so you can make pizza whenever the whim strikes! (Note: technique begins at 1:11 of the video.) And even better, Le Creuset is giving away three—count ‘em, THREE!—of these pans! To enter you need to leave a comment with your most original idea for homemade pizza, or tell me your favorite pizza to make at home, or the one, after watching the video, you most want to try. Right this minute I’m hankering for a bacon and egg pizza! (Be sure to leave an email that works so I can contact you; U.S. entries only, alas.) And here’s the link to the potluck entry page. All the technique videos Read On »

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  Short version: I ask you, cherished reader, what book would you like me to write next? Update, 5/9, 8 p.m.: A winner has been chosen using randomizer: Aaron Weiss, a journalist and TV news director in Sioux City, Iowa. Thanks for commenting, Aaron, and for cooking with your family! Thank you everyone. Frankly, I was astonished by all the ideas and fascinated by the patterns. Still making my way through the nearly 500 comments. My favorite suggestion, got filtered out due to a spam issue, from regular reader and commenter, Bob Tenaglio: I’d call the book “Time; The Secret Ingredient You’ll Never See On Iron Chef,” and it would delve into dry-aged meat, fermentation, enzymatic transformation, what constitutes “freshness” and “rot,” the role of rigor mortis in meats and seafood, “low and slow,” development Read On »

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I had a question for my friend and neighbor Lois Baron and her email ended thus: “By the way, Passover is almost here and I am making more schmaltz plus some highpowered horseradish. Hope you have a fabulous Easter. Love the schmaltz lady.” I do love the Schmaltz Lady! She helped educate me in the ways of schmaltz, the glorious rendered chicken fat that makes everything taste better, especially things like these matzo balls, one of the greatest chicken soup garnishes ever! The photos above and below are from our app for iPads (minis too): The Book of Schmaltz: A Love Song to a Forgotten Fat, a short cookbook with twenty recipes for traditional Jewish dishes (kishke, cholent), as well as contemporary recipes putting this great fat to use (savory brioche, vichyssoise) and great photography Read On »

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  Cocktail Name Winner “Major Award,” from Stefan Was, of Cleveland, OH This was chosen from many, many wonderful names, by Paulius and Claudia, and I whole-heartedly embrace this great and elegant name, in its saying Cleveland without using Cleveland, its nuanced suggestion of Christmas and fun without saying either. Poetry! “Major Award” is a reference, of course, to one of my favorite movies, “A Christmas Story,” which opens in Cleveland’s Public Square. Donna and I never see a box with “Fragile” written on it without saying aloud, “Fra-GEE-lay.” Darren McGavin’s major award was of course, the famous leg lamp. Stop by Paulius’s Velvet Tango Room, and you’ll see the lamp in an upstairs window. Stefan, Paulius says come on in and you’ll have a Major Award on the house. I’ll get a copy of Read On »

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