Recipes and food adventures with Adam Roberts
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Michael Ruhlman
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Rib-Eye Steak with Sauce Béarnaise
A few months ago, when I first conceived of Sauce Week, I set out to make a dinner for myself that promised to be so outrageously decadent, I’d have to close my blinds before eating the first forkful. The premise was pretty basic–steak and potatoes–with one key difference. I was going to drench the whole…
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Salsa Verde via Mortar and Pestle
I’ll let you in on a blogging secret. We bloggers want you to click all over our blogs because every time you click, we make $0.001 and, eventually, that adds up. (That’s why all successful food bloggers ride around in Porsches or, in my case, the subway.) So it’s a fairly significant fact that in…
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The Negroni
At the bar of Michael Symons’s Lola in Cleveland, Ohio, I first encountered the Negroni. Michael Ruhlman, who was there to participate in a segment we were shooting for Food Network online, ordered the drink and I asked him about it. “It has Campari,” he told me, “gin and sweet vermouth.” I ordered one too…
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Tuesday Techniques: Cheese Soufflé
We all remember those episodes of bad sitcoms where a character would be making a soufflé and insist that everyone stay quiet in the kitchen lest their precious prize collapse. Then, of course, an Urkel or a Punky would knock over a tray of pots and pans, the soufflé-maker would cry out and hilarity would…
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Cassoulet in 10 Easy Steps
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When Anthony Bourdain cooks with Michael Ruhlman on the Cleveland episode of “No Reservations,” he layers meat and beans together in a giant drum, tops the whole thing off with breadcrumbs and produces a dish most of us aren’t used to seeing on Food TV (and I say that as someone who now works for…
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A Q&A with Michael Ruhlman on “The Elements of Cooking”
Of all the things that’ve happened to me since starting my blog, perhaps the most surprising and flattering and ennobling (if that’s the right word) has been the very vocal support I’ve received from one of my food writing heroes, Michael Ruhlman. Before he and I ever made contact, I was a huge fan of…
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