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Showing only recipes by “Michael Ruhlman.”

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Pancetta is an Italian bacon and a delicious ingredient used in many of that country’s dishes. It’s simply pork belly cured with salt and...

by Michael Ruhlman


The Basic Dry Cure

The following basic dry cure can be used to make any kind of cured product, but it is especially fine with pork. You can use either what’...

by Michael Ruhlman


American-style Brown-Sugar-Glazed Holiday Ham

This is the classic American baked ham, like the honey-baked ham most are familiar with—as worthy a ham tradition as those of Europe. The...

by Michael Ruhlman

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Whiskey-Glazed Smoked Chicken

Here two techniques, glazing and smoking, result in a rich mahogany-colored skin and a sweet tangy flavor from the bourbon, sugar, and ca...

by Michael Ruhlman


Corn Relish

Great color, vibrant on the plate, this relish works with virtually any sausage and meat terrine. Brian and I tend to make it September t...

by Michael Ruhlman


Spicy Dry Rub for Pork

 This dry rub is excellent on just about any cut of pork, shoulder, loin or tenderloin, whether you plan to smoke it, roast it, or grill ...

by Michael Ruhlman


Maple-Cured Smoked Bacon

Today, when people no longer need to preserve food to survive, this recipe is a powerful reminder of America’s rich culinary history. Lik...

by Michael Ruhlman


Home-Cured Sauerkraut

Curing your own cabbage results in delicious bright sauerkraut and a fresh tart flavor that’s far superior to the bagged version at your ...

by Michael Ruhlman


Potato Kugel

This is simply hash browns given amazing flavor and crispness from the schmaltz. Potato kugel is no different from latkes, except that sc...

by Michael Ruhlman


Chicken with Schmaltz Dumplings

Chicken with dumplings is one of the most delicious and comforting meals I know, especially on a cold night. It’s also economical and eas...

by Michael Ruhlman


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