Michael Ruhlman's Blog, page 69

The Greenhouse Tavern

Restaurants have flourished in Cleveland over the past decade.  Michael Symon's places are nationally know; Donna and I had a great summer meal al fresco at Doug Katz's Fire Food and Drink on Friday (does the best brunch in Cleveland, too), finally got to eat some great food truck food last night from Chris Hodgon, [...]

Spatchcocked Grilled Turkey

My daughter was born 16 years ago, June 4th, a Sunday.  Two weeks later, was Father's Day.  Having never been a father on Father's Day, I took it easy. I'd finished the manuscript of my first book, but hadn't heard from my editor (I forget nothing, Bill!); I had no prospects and we were near [...]

Salted Caramel

Been so busy recently have scarcely had time to post.  Just got back from taking James to camp   My chief videographer and dessert innovator. I was in Boston talking salt on Simply Ming.  I was in NYC working on confections with Bouchon Bakery head chef Sebastien Rouxel and putting together a pitch for a [...]

How To Make the Best Burgers

I published this post almost two years ago, at the end of summer—but a chance email today thanking me for the technique dropped into my email box today and I thought let's put it up again at the start of grilling season. I'm not always real quick on the uptake, but I eventually get around [...]

The Trio Spanker Bundle

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 [...]

Pig Skin/Chicharrones

I was cleaning out my iMovies and came across this quick clip my son James filmed a while ago. I'd just been to Bar Symon to break down a hog American style. Matt Harlan was the chef there (he's now back at Lolita, front of the house) and the kitchen was huge; he had a [...]

Pig Skin/Chicharrónes

I was cleaning out my iMovies and came across this quick clip my son James filmed a while ago. I'd just been to Bar Symon to break down a hog American style. Matt Harlan was the chef there (he's now back at Lolita, front of the house) and the kitchen was huge; he had a [...]

Happy Father's Day, 2011

Happy Father's Day to all you guys out there who have brought little people into the world! I hope you're duly honored. Most of you reading this do so because you cook—God bless you for that! I love guys who cook for their family. There's something really powerful about them. Maybe because my dad, above, [...]

How to Make Steak Tartare

I've been loving Jonathon Sawyer's Greenhouse Tavern in downtown Cleveland recently and after a joyous meal there not too long ago Donna asked to hang out and shoot.  She'll be posting a gallery soon but the above is of one of my favorite dishes to eat, period. I can almost never help myself from ordering [...]

Simply Ming: Revising the Dump-and-Stir Format

I've for years I've wanted to devise a new way to present how-to cooking information on a show. There's a reason why they've been dubbed dump-and-stir; because they're inherently rote. Given that there are only about twenty things you need to know to cook just about anything, it's inevitable that presenting a few of those [...]