I regret I’m not the sort to come out with a new brand of, say, Cheerios because the gluten-free, whole wheat Cheerios are old. I will soon recommend the[...]

I’m reposting this Cranberry Sauce and Gravy from scratch from November 21, 2012, because they’re every bit as good now as it was then: My dad made[...]

I’m in the Miami airport, Cleveland bound, having been a part of the amazing Miami Book Fair to promote my new collection of novellas, In Short Measures,[...]

I received the following email today from my beloved cousin Ryan, husband to the smarter-than-he-is Tesse, father of a toddler with another on the way, and[...]

Here are two fabulous side dishes to consider for the holidays (and throughout the winter). I love the roasted vegetables—easy, delicious, nutritious. And the[...]

I’m reposting this soup because it’s such a fabulous fall soup, and the weather in the northeast has finally turned into appropriate soup weather.[...]

I am traveling once again, but when I arrive back home I’ll be making my aged eggnog in preparation for the holidays. I hope you enjoy this recipe as[...]

  On Sunday, I went to a party, El Dio de Les Puercos! at Dickson’s Farmstand Meats in the Chelsea market, hosted by Jake Dickson. The room was[...]

  Want to make Thanksgiving day easier on yourself and ensure you have the best gravy ever? Start now. (Or this weekend.) This, too, planning ahead, is[...]

Continuing a series of soup posts as the weather cools (here in the Northeast at least), I’m offering this rich vegetable garbure. Garbure hails from my[...]

This is a fabulous all-purpose soup method, here used with sweet bell peppers. But you can use it for just about any vegetable—asparagus, mushroom, pea,[...]

Without question, French onion is my favorite all-around soup. It’s a satisfying, nourishing meal. Not only does it have all the components of a meal—a[...]

One of the books I’m proudest of having written is Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto. The publisher,[...]

  Last week, I asked readers what kind of cookbook they’d most like to see written. The responses were all great, but I wanted to write about what[...]

I’m spending time in my studio apartment in NYC now and so have been cooking for one and thinking about the unusual nature of the task: single portions[...]