Last week I turned in the final draft of my book about grocery stores in America, called GROCERY: THE BUYING AND SELLING OF FOOD IN AMERICA. One of the[...]

Ideas of what you want to can get stuck in your head until you actually cook what your brain won’t let go of. This happened last week when I chanced on a[...]

My trusted assistant, Emilia Juocys, emailed to say she was making her holiday eggnog and I said, “Take pix! I want to remind people to get their eggnog[...]

  Never pass up an excuse to corn beef. Start now for St. Patrick’s day dinner. Or for whenever. The cure takes five days, so plan ahead. I recently[...]

  This is one of my favorite bistro staples, which I feature in Ruhlman’s Twenty. The recipe uses a classic red wine vinaigrette. Pairing it with a[...]

Reposting this method because, well, just the name of the dish is inspiring: butter-poached shrimp. Butter-poached shrimp and grits. Mmmm. Butter-poached[...]

  Another dish I love from Ruhlman’s Twenty, is perfect for early spring when the nights (here at least) are still cool. I love it for its[...]

  Mom’s Day is important. Dads, sons, and daughters, undervalue it at your own peril. It’s May 8th. For those of you with wives and moms who[...]

  It’s bacon time again! I don’t know why but I’ve been getting a lot of bacon questions in my email recently, so thought I’d[...]

  Happy Friday, all. Reposting this cocktail as I’ve been ordering it recently and enjoying it immensely. It remains a perfect cocktail for a chilly[...]

  (First published in Finesse, Thomas Keller’s superb magazine, earlier this year.) In the 1970s, the egg was bad-for-you food in America. After[...]

My new book, How To Sauté, publishes tomorrow and Little Brown is giving away the whole set (which includes How To Roast and How To Braise). Enter here for[...]

  Thinking of the miraculous egg this morning and wanted to repost this on mayonnaise, hoping to encourage those who don’t ever make it to give it a[...]

  I’m on a serious deadline to finish a book tentatively titled Food Chain, thus so many posts drawn from the past. This is one of my favorites. But[...]

I recently wrote an essay for Thomas Keller’s magazine Finesse, for an issue themed evolution. Having worked so closely with Keller over the past twenty[...]