Introducing guest blogger Michael Ruhlman
When I converted this site to a food blog, one of my hopes was to have famous food writers visit for guest blogging stints. I extended just such an invitation to Michael Ruhlman a few weeks ago, and to my surprise and delight, he said yes. I've been a big fan of Michael's writing since I read his book, The Soul of a Chef: The Journey Toward Perfection. Long time readers may recall that book sent me into a Thomas Keller frenzy from which I've yet to recover.
It's a real honor for me to have Michael posting here. I look forward to hearing what he has to say and seeing how he adjusts to the world of blogging. A picture will accompany all of Michael's posts so they will be easily distinguishable from my foodish ramblings. Look for his first post later today and please join me in welcoming Michael to Megnut. Yay!
Posted on June 19, 2006
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around June 19, 2006...
I was also writing about:
On Blurbing
if you want to save your wines find out which ones hold up to cellaring
Using the good stuff
Serendipitous emails
Pims blogging from Aspen
a great rare Champagne from vines untouched by phylloxera
Michael Pollan responds to the letter from Whole Foods CEO John Mackey
Becoming an instinctive cook
Heidi has some good advice about how to create your own cookbook
Details from an Oregon summer cherry bender
