Michael Ruhlman's Blog, page 85

Charcuterie at Home: Beef Jerky

[This will be the last of my archival posts as I get my notes together from the Italy trip and try to catch up on 5000 emails I ignored while traveling the hillsides of Tuscany and the flatlands of Emilia-Romagna.  I chose this one because I recently made some compulsively good jerky using a [...:]

Homemade Ravioli

Photo by Donna Ruhlman
Summer is flying by too quickly and I've been buried in all the good things–work and family and friends and food.  Ma was here and I showed her the Iron Chef show with Symon v. Bloomfield and she was so enamoured of Symon's idea of putting a yolk inside [...:]

Homemade Short Rib Pastrami

Photos by Donna
[I'm on a blog break from 5/17 through 5/31, so I'm putting up favorite food posts from the archives.:]
It began with pickles. I'd bought a quart of small cukes to pickle with tarragon but I wasn't thinking as I made the brine.  I wanted some spice in there so [...:]

How To Make Quiche

Photos by donna
[I'm on a blog break from 5/17 through 5/31, so I'm putting up favorite food posts from the archives, this one on quiche published last July:]
On Wednesday I flew to Washington to make a quiche at the restaurant Proof for a segment on "All Things Considered" with one of [...:]

Homemade Pizza

[I'm taking a blogging break until 5/31, so am putting up favorite food posts from the archives in the interim:]
Can we call this national make-pizza-at-home week?  That would make me really happy.  Why?  Because pizza at home is so good, so easy, and so so affordable.  But what I want to focus [...:]

How To Grill a Sausage

Earlier this week, I shot a video on grilling for a new digital magazine being created by Sideways.  I did a spatchcocked chicken, grilled asparagus and also sausage, because, after the infrenal boneless skinless chicken breast, it's the most overcooked meat in America, and yet it's rightly beloved here.
In my experience people err because they're [...:]

Restaurant Workers, Restaurant Patrons—Disconnect Remains

For all the interest in food, chefs, and restaurants, the popularity of "Top Chef" and other shows depicting professional restaurant work, most poeple still have no clear conception of the unique, bizarre, intense, exhalted, depraved, mysterious human stew that restaurants are.
Yesterday, New York Times writer Ron Lieber blogged about being kicked out of Marc Forgione's [...:]

Macaroni and Beef with Cheese — Childhood Love

I needed a dinner that was easy and delicious, would please everyone, one that also reheated well in case my daughter's track meet ran late, and I had to be able to make it long before serving it so it would be just a matter of reheating come dinnertime.  There are of course a thousand [...:]

Introducing My New "Author App" WhoHa!

All kinds of awesome things happen to me because I live in Cleveland.  Others are seeing it too—my favorite line from the Beard awards reception Monday, slightly boozy but true nonetheless: "Cleveland is happening!" the California girl shouted to me.  "Cleveland is on the cusp of greatness!"
Earlier in the year a company called Sideways called [...:]

The Saving Graces of Pigs and Charcuterie

Maybe I was more cranky in Portland than I realized.  It put me on something of a tear about how everyone's too damned busy to cook if something's going to take longer than 3 minutes, but my last morning at the IACP conference turned me around but good.  This is a post to thank those [...:]