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AUTHOR, JOURNALIST, COOK.

I've spent much of the past 25 years in professional kitchens, and believe that
the world is a better place when we cook our own food and share it with the
people we love. I began blogging in 2006, then took a five year hiatus from it
in 2015. When I returned to the internet community, blogs were SEO-driven and no
fun anymore, the community gone. I'm keeping most of the recipes from my blog
years as a kind of searchable recipe box, but now I write in a new place.

My Substack newsletter is where I connect with people as I continue to write
about food and food issues, what we're eating and drinking, as well as cultural
stuff, like what my wife, Ann Hood, and I are reading and watching.

Head to the newsletter, have a look, and if you like what you read, I hope
you'll subscribe—there's a free subscription for the biweekly newsletter and a
paid options for those who want a little more access and info.

Cheers,

Michael




COCKTAIL RATIOS IS OUT!

New York Times bestselling author Michael Ruhlman applies the principles of his
innovative book Ratio—about the relationships of ingredients to each other—in
this delightful back-to-basics cocktail book, sharing the simple recipes and
fundamental techniques that make for delicious and satisfying libations.

A practical reference of cocktail classics, a source of inspiration for putting
a new spin on the usual gin and tonic, and an affable tribute to the pleasures
of the cocktail hour, The Book of Cocktail Ratios shows you how to serve up
delectable drinks in no time.

Order today, cheers!




RECENT POSTS

 * The Book of Cocktail Ratios Is Out!
 * Jean-Georges's Coconut Soup
 * Cacio Pepe
 * Ann's Thai-Style Chicken Curry


TRENDING POSTS

 * Thai Coconut Curry Soup
 * The Gimlet, by Jeffrey Morganthaler
 * Blowtorch Pork Lo Mein
 * Braised Beef Short Ribs, Fabulous Winter Dish

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COCKTAILS

 * FCH: The Minkin Manhattan
 * Friday Cocktail Hour:
   The Mezcal Sour
 * Friday Cocktail Hour: The Mint Julep
 * Friday Cocktail Hour: The Little Italy

See more cocktails →


CHARCUTERIE

 * The Real Reason for Duck Confit
 * Travelin' Man
 * Home-Cured Bacon
 * Chicken Sausage

See more charcuterie recipes →


MAIN COURSES

 * Braised Curried Lamb Shanks
 * East Carolina Barbecue
 * Laurie Colwin's Tomato Pie
 * Polpettone

See more main course recipes →


ABOUT MICHAEL

I'm an award winning author and trained cook who writes about chefs, food and
cooking.

Learn more about me →


RECENTLY UPDATED

 * Thanksgiving Dressing
 * Chicken-Fried Pork Belly Caesar Salad
 * Cinco De Mayo—Should It Be "Celebrated"
 * How To Make Duck Confit Fall Is Here, Time to Preserve Duck!


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Hi, I'm Michael Ruhlman, an award winning author and trained cook who writes
about chefs, food and cooking, among other things.

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