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Author, journalist, cook.

I've spent much of the past 20 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. I've refashioned this site to be more or less my recipe box, my own recipes, adapted recipes and recipes from my books.

Cocktail Ratios: Pre-order today!

New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio—about the relationships of ingredients to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations.

A practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, The Book of Cocktail Ratios shows you how to serve up delectable drinks in no time.

Pre-order today, cheers!

Recent Posts

  • Jean-Georges's Coconut Soup
  • Cacio Pepe
  • Ann's Thai-Style Chicken Curry
  • Moussaka

Trending Posts

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Cocktails

  • FCH: The Minkin Manhattan
  • Friday Cocktail Hour:
    The Mezcal Sour
  • Friday Cocktail Hour: The Mint Julep
  • Friday Cocktail Hour: The Little Italy

See more cocktails →

Charcuterie

  • The Real Reason for Duck Confit
  • Travelin' Man
  • Home-Cured Bacon
  • Chicken Sausage

See more charcuterie recipes →

Main Courses

  • Braised Curried Lamb Shanks
  • East Carolina Barbecue
  • Laurie Colwin's Tomato Pie
  • Polpettone

See more main course recipes →

About Michael

I'm an award winning author and trained cook who writes about chefs, food and cooking.

Learn more about me →

Recently Updated

  • Chicken-Fried Pork Belly Caesar Salad
  • Cinco De Mayo—Should It Be "Celebrated"
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  • Make Brioche

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Hi, I'm Michael Ruhlman, an award winning author and trained cook who writes about chefs, food and cooking, among other things.

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