The OYO Manhattan/Photo by iPad

Ohio comes to Manhattan this week for the Friday cocktail hour, which I will enjoy, shivering but happy, on my fire escape in the West Village, with Columbus–based OYO clear rye whiskey, sweet vermouth, bitters, and the indulgent Luxardo maraschino cherries (picked up around the corner at The Meadow (thank you Mark!—check out his book, my favorite salt book, period). The Manhattan, a classic I never stray far from, a family favorite, and well enduring for a reason (this is one of my favorite Friday Cocktail Hour posts). The rye Manhattan is especially good when you have great cherries. I add some syrup from the cherries, here not yet dissolved and sleeping at the bottom of the cocktail; rye is marvelously dry as whiskeys go and so the extra sweetness is perfect for this excellent winter cocktail. Read On »

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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! Her last guest post was something of a rant, which I’m always in favor of! This is a lovely primer on something we do often but tend to ignore the finer points of, boiling pasta, and to me, the finer points are what make cooking fun  Take it away, Steph! —M.R. A few weeks ago I talked about the demerits of cheap pasta and left you with the notion that artisan-made dry pasta is leagues ahead of its tasteless, texture-less, mass-produced cousins. It’s also worth noting that cooking dry pasta is an art in and of itself; while it’s a Read On »

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No, wrong. America has a serious THINKING disorder. See that white stuff raining down from my fingers? It’s salt. And it’s the way you should salt the food you cook on your stove top or the chicken that’s going into your oven. But if you listen to the ABC Nightly News reporting about The Dangers of Salt, aka ABC News acid reflux, and then read today’s NYTimes page one story saying that salt is not bad for you, you must be wondering who to listen to. Well if you are, just stop listening and think for your fucking self. I have a dear friend who prevents his kids from drinking any milk other than nonfat milk but thinks nothing of serving them Kraft Macaroni and Cheese. Seriously. (The nonfat milk issue is not uncommon, judging Read On »

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    How to Make Pretzels Originally Posted on November 16, 2009 My obsession with pretzels began with olives and lye, but I was only moved to actually figure pretzels out after a comically disastrous demo at the Fabulous Food Show on Saturday.(Before the demo, hanging out with Symon and Jonathon Sawyer, I mentioned my demo and said, “It’s a no-brainer, it’s so simple nothing can go wrong.” Symon clutched his bald head and shouted, “DON’T SAY THAT!!!”) Half my demo was on baking and making a 5:3 bread dough into several products, and I also wanted to bake gougères, cheese puffs, so I went early to make sure the ovens were cranked. I was assured by the very efficient woman running that stage that it was. Thirty seconds into the demo, I went to Read On »

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I’m thrilled to publish this guest post from Carri Thurman, baker and chef at Two Sisters Bakery in Homer, Alaska, on one of life’s vital substances, salt. Without it, we die. A kitchen without it is incomplete. A cook who uses it carelessly will flounder. And the cook who, curious and surrounded by salt in solution, decides she wants to try to bring it forth herself? —M.R.  The Alchemy: Salt from Water by Carri Thurman “My mother boils seawater. It sits all afternoon simmering on the stovetop, almost two gallons in a big soup pot. The windows steam up and the house smells like a storm. In the evening, a crust of salt is all that’s left at the bottom of the pot. My mother scrapes it out with a spoon. We each lick a Read On »

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