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New York City Restaurants: The Craft of Service
Photo by Donna Donna talked me into a little pre-holiday NYC splurge with Claudia and Michael (Chef Pardus if you've read Making of a Chef) this past weekend and we truly indulged, did nothing but eat...
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The Birth of a Torchon
Photo by Donna Turner Ruhlman One of my favorite things on earth to eat is a well made foie gras torchon. It's a special preparation of foie gras, fat duck liver, that I first experienced at The French...
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How To Prepare and Cook Beef Heart
Beef Heart with Herbed Vinaigrette and Arugula/photo by Donna Turner Ruhlman Heart is an excellent muscle to eat: it's lean and flavorful (meaty but not organy—it's a hard working muscle, not squishy...
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Dinner with Pardus
Chef Pardus and Michael sharing a tasting moment. Photo by Donna Turner Ruhlman. My Dinner with Pardus Originally posted July 31, 2008 Do you have any veal hearts?” Pardus asked. The vendor, with...
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Friday Cocktail Hour: The Meyer Lemon Fig
Michael Pardus's Meyer Lemon Fig cocktail. Photo by Donna Turner Ruhlman. This is a boldly flavored cocktail created by my chef, Michael Pardus, who teaches the cuisines of Asia at the Culinary...
View ArticleRoad Food: Red Rice Salad
For forty of the past seventy days I’ve been on the road, with another two weeks to go before I can settle into the holidays, and perhaps the biggest thing I learned was how hard it is to find good,...
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