Michael Ruhlman

James Beard Award-winning cookbook author Michael Ruhlman talks about braising and his new book, How to Braise. 

Fennel is a delicious, underused vegetable that is perfect for braising.

Originally a French preparation for stewing a tough old rooster, coq au vin re­mains a great method for preparing chicken, notably the legs or, here, just the thighs.

Two variations on a classic pot roast dish.

Michael Ruhlman gives us some practical advice and shares favorite recipes for roasting—from chicken to peaches and more.

Michael Ruhlman explains why the lowly egg is the most versatile ingredient. Master cooking eggs, he says, and you can master cooking anything. Plus: poaching made easy. 

Michael Ruhlman sings the praises of schmaltz (or rendered chicken fat), a staple ingredient in traditional Jewish cuisine. But schmaltz is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient. The Book of Schmaltz: Love Song to a Forgotten Fat takes a fresh look at traditional dishes like kugel, kishke, and kreplach, and also ventures into contemporary recipes that take advantage of the versatility of this marvelous fat.