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Michael Ruhlman on Muck Rack

Michael Ruhlman

New York, Providence
As seen in: Ruhlman's Newsletter, CNN, Medium, The New York Times, Yahoo Life, HuffPost, The Independent (UK), The Wall Street Journal, The Washington Post, Aol, WIRED Magazine and
writer, cook, author of Ruhlman's Twenty, Charcuterie, Ratio, Soul of a Chef and other books.
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Articles

Maine and the Cape ...

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By Michael Ruhlman
| Ruhlman's Newsletter
Our extended road trip—which began mid-May in Ireland, continued on eto the Baltics, then back to Newport and Ann’s MFA program, found brief respite in NYC for the 4th, then continued on to Maine where Ann and I taught at Maine Media, followed by another week of Ann’s teaching in Truro, MA—OY!!!—it truly ends today as we at last return to NYC and some solid ground, hurkle-durkling on familiar pillows and cotton sheets, morning Peets, writing, movies and plays, the evening cocktail and...
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Rip's and My Tarragon Butter Baste ...

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By Michael Ruhlman
| Ruhlman's Newsletter
I’ve written about this before but I wanted to give this recipe its standalone place on my Substack because it’s so good. I’m been making and devouring it for some 30 years, since my father created it, with the addition of the minced shallot by me. Also, Father’s Day came and went without a mention of my dear dad, Rip Ruhlman (1938-2008), about whom I fe…
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The Simplest Succotash

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By Michael Ruhlman
| Ruhlman's Newsletter
The first Europeans to arrive in America, who didn’t know what the hell they were doing, learned this practie and this dish after arriving on these shores. They looked to the native Americans who had been living here for a while—like 20,000 years—and knew what they were doing.
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