Gearing up for the publication of EGG: A Culinary Exploration of the World’s Most Versatile Ingredient, herewith a fab cocktail that uses egg white for body and nutrition. Clover Club is one of my favorite protein snacks! The recipe below is adapted from the new book, which you can pre-order here (and get a signed chart, which is the real innovation—the egg, imagined). I’m getting ready for several weeks of travel and lots of events. Follow me on Facebook for the events schedule. Scroll past the following events to get to the fabulous, the marvelous, the nutritious Friday Cocktail: The Clover Club. Upcoming: Town Hall Series: Continuing my exploration of the theme, “America: Too Stupid to Cook,” at the Ohio State Theater. Monday, February 24, 6:00 pm Cleveland, Ohio Ohio Theatre at Playhouse Square Charleston Wine & Food Read On »
I have never seen Donna so unhinged by vegetables, behind the camera or eating them. She moaned when she tasted. I’d done almost nothing to the baby turnips. I’d sautéed them in a little butter. That was it. Salt. Done. She said, “Oh my God, if you had a restaurant that served just this with a small medallion of meat, it would kill.” It once again showed the truth of what Thomas Keller once said to me: “If you have better product than I do, you can be a better chef than me.” This began last week when Donna and I had to shoot really beautiful radishes and peas. But it’s February. In Cleveland. Not likely to happen. Unless I cast a glance about 50 miles west to the rural town of Huron, OH, home Read On »
Every now and then a request to guest post comes in and while I don’t always accept them, the following cocktail from Jamie MacBain, head bartender at Bourbon Steak DC, so intrigued me I decided it merited a post for The Hour. This cocktail is tart, spicy, savory—perfect for a winter evening. I’ve add some of my own notes after the recipe. I especially liked Jamie’s thought process in the naming of this new cocktail.—M.R. by Jamie MacBain I’m a bit of a Calvados connoisseur and I wanted to incorporate it into a cocktail for the fall and winter seasons. We tried this new Calvados Chauffe Coeur VSOP that had lots of baked apple and caramel notes to it. Often Calvados doesn’t have enough apple or baked apple pie components, but this one had such distinctive flavors Read On »
It’s been twenty-five years since I remember a Cleveland winter with such deep cold for so long as this. So, when Donna, going through some old files, sent me some photos from our summer travel in Gascony for this Conde Nast Traveler story, I longed for summer in a completely new way. Not for summer to arrive but for me to arrive in summer, a summer evening in Gascony. And I just wanted to share some pix here with enduring thanks to our guide and Gascon muse, Kate of Camont. Donna, always into rustic and textured surfaces (she made our 2014 calendar with pictures of doors from this same trip to Italy and France, serious door porn on our fridge for the remainder of the year), shot this board hanging on a wall outside Read On »
Little, Brown, my esteemed publisher, has set up a page for pre-ordering my new book, Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. As a bonus for pre-ordering, they’re offering a free signed flowchart, which is a visual display of the entire book on a four-and-a-half-foot piece of paper (the cover gives you something of an idea of the chart, though only an idea). Donna wrote out the original flowchart by hand, five feet of parchment paper, which served as the book proposal. We’re all excited about this new book, which is officially published first thing in April.