Author, journalist, cook.

I've spent much of the past 25 years in professional kitchens, and believe that the world is a better place when we cook our own food and share it with the people we love. I began blogging in 2006, then took a five year hiatus from it in 2015. When I returned to the internet community, blogs were SEO-driven and no fun anymore, the community gone. I'm keeping most of the recipes from my blog years as a kind of searchable recipe box, but now I write in a new place.

My Substack newsletter is where I connect with people as I continue to write about food and food issues, what we're eating and drinking, as well as cultural stuff, like what my wife, Ann Hood, and I are reading and watching.

Head to the newsletter, have a look, and if you like what you read, I hope you'll subscribe—there's a free subscription for the biweekly newsletter and a paid options for those who want a little more access and info.

Cheers,

Michael

Meat Pies is out!

Chef Brian Polycn and Michael Ruhlman, authors of the landmark cookbook Charcuterie, reunite to teach home cooks and professional chefs the craft of savory pies with 90 new recipes and step-by-step how-to photographs. Learn the secrets of a good dough, explore classic meat preparations, and discover how fish and vegetable pie traditions can be adapted for today’s tastes.

When it comes to American cooking, no chef-writer duo is more revered than Chef Brian Polcyn and Michael Ruhlman. In their new cookbook, Meat Pies, they cover the fundamentals of meat, seafood, and vegetable concoctions topped with, enclosed in, or wrapped in dough.

Order today, cheers!