I’ve been in LA on an entertainment project and to see the opening of my friend and collaborator Richard LaGravenese‘s new movie Beautiful Creatures. I’d never been to an opening before. But quiche has been on my mind, so I’ve been using travel time to work on some variations of this infinitely variable fat custard tart. If I had time I’d head to Bouchon in Beverly Hills, which makes perfect quiche. Bouchon, and working on that book, is where I learned that, while America was taught to make quiche in premade pie shells, this deprives the quiche of its true greatness: depth. In order to achieve that voluptuous texture, it has be about two inches thick. For this, you need to have a ring. When I told this to my partner in tools, Mac Dalton, Read On »

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Was it two years ago? Three? Donna and I had people over on New Year’s Day and an old high school friend, Mac Dalton, said, “Michael, I gotta show you what I do. I make things. What do you want to make?” “This,” I said, standing at my stove, and held up a spoon I’d awkwardly bent for basting. “I can make that,” he said. And he did. Chef Jonathon Sawyer of The Greenhouse Tavern picked it this year as one of his holiday gift ideas for Food & Wine. I love these spoons. They’re elegant just to have in your hand. We immediately started to make more useful kitchen tools. Here’s our whole catalogue, available on my site. Another thing happened. I’d partnered with OpenSky, an Internet commerce site that finds really cool products, sends Read On »

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One of the amazing and gratifying facets of internet e-commerce and communication, is that when I and my business partner Mac Dalton created the coolest wood paddles around we were told loud and clear that we hadn’t done enough.  We had a small one and a humongous one, the awesome Spanker, but there was nothing in between. Now there is, thanks to you: The Spankette, created for readers who asked for it.  You were right, and we got it right, we hope: the Spankette is the perfect all-purpose flat-edged wooden spoon for daily cooking, stirring that bolognese sauce, that mushroom risotto, gently scraping the bottom of the pan as you stir to prevent scorching and sticking. And they’re beautiful, as Donna’s photo below shows.   We’re offering them four different ways, one set of each Read On »

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Who would have thought I’d have a future with the man showing off his new Scooby Doo underwear in my kitchen at a New Year’s Day celebration?  Yet here we are!  Mac Dalton and I have conspired to create a small number of cooking tools that were either hard to find, non-existent or that we simply love. This is a big experiment for us. With little capital, we’re starting slow to gauge interest and are thus producing in limited numbers. We’ll be introducing more new tools as they become available. It’s important to say that these are not products some company has asked me to endorse or put my name on. We’ve created these tools based on my desire for them, and thanks to OpenSky, a new e-commerce site, we can distribute them efficiently.  We’re Read On »

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