Tag Archives: holiday

Valentines Treat

By Emilia | Published: February 11, 2013

Here is a list of Valentine's Day recipes to help you celebrate this fun filled day of love, via Food & Wine.

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Christmastime Wishes: One Word

By Michael Ruhlman | Published: December 24, 2012

Santa Claus, the infinite giver. Photo by Donna Turner Ruhlman.

It's arguable that cooking made us human. Cooked food gave us a huge amount of calories, which made us healthy and we spread our genes and our brains grew and grew. But most important, cooking our own food forced us to work together, to cooperate. Because we learned to cooperate, we grew in groups, and these groups spread across the world and thrived, while others species (Neanderthals, for example) did not. This is important enough to reiterate: in order to make use of the extraordinary benefits that cooked food gave us, the stuff that made us human, we had to work together. Food taught us how to cooperate. But cooperate is a boring word, a weak word with oblique connotations of subservience, compromise, giving in—everything ...

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How to Cook Your Goose!

By Michael Ruhlman | Published: December 21, 2012

Goose Broth with Foie Gras and Vegetables/Photo by Shimon and Tammar Rothstein

Out of nowhere My Girl Friday shouted, "You should do a post on goose!" with her customary joie de vivre. So when I was ordering a couple of chickens from Cara at Tea Hill Farms, I asked if she had a goose. No, but her neighbor did. A few days later my dear pal Lester shouted, "We should cook goose!" I said, "I just bought one!" My equally dear pal (all of us since high school) Dave Loomis said, "I want in!" So for what is now about year 15 of an annual dinner, I determined to cook my own goose. I had cooked goose, exactly once, nearly two decades ago (I remember being astonished at ...

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The Grill-Roast Technique: Prime Rib

By Michael Ruhlman | Published: December 19, 2012

Roast beef mise en place. Photo by Donna Turner Ruhlman.

Every Christmas Day our family cooks a prime rib with Yorkshire pudding and a beef jus (made from beef-veal stock), and there’s no better way to cook a rack of beef or a whole beef tenderloin than this combination grill-roast method, which I've written about here before and in Ruhlman's Twenty: A Cook's Manifesto. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing (the grilling can be done up to three days before the final cooking). The ribs themselves are an added benefit. You can serve them immediately, but I like to save them for a second leftover meal the next day. They’re delicious spread with some Dijon mustard and bread crumbs, cayenne if you like it hot, ...

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Craft Time

By Emilia | Published: December 17, 2012

Learn how to make a square holiday wreath to decorate your house, via Huffington Post.

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