Michael Ruhlman

2 weeks ago | ruhlman.substack.com | Michael Ruhlman

I’ve been to Dingle, Ireland, six times, as Ann has long taught at an annual writers’ workshop here. Some people say they won’t go to the same place twice—there are too many new places to see. My father was like that. He never watched a movie twice either. Me, I love to return to the same place, if it’s as unique and fine as Dingle. But Ann figured the perfect compromise: we’d fly first to a new part of Ireland for us, Donegal, the very northwesternmost county.

2 weeks ago | ruhlman.substack.com | Michael Ruhlman

Greenwich Village, from 5th Avenue all the way over to Washington St in the West Village, is one of the most restaurant dense areas in the world. There are so many great restaurants, I don’t think anyone could visit every one of them. And I’m talking destination Village restaurants, not the likes of Mamoun’s or ubiquitous pizza joints. Places like Dame and Lord, Dante, Tokyo Record Bar, Minetta Tavern (and those are just on MacDougal St. alone).

4 weeks ago | ruhlman.substack.com | Michael Ruhlman

April 20th was Ann’s and my eighth wedding anniversary. Easter.

1 month ago | memoirland.substack.com | Michael Ruhlman

I’m a child of the Midwestern suburbs, 1970s Ice-Storm-style suburbs, a land of spacious houses on carpets of grass, shaded by maple and oak and sycamore trees. My home for most of my life. I now live in a 411-square-foot studio apartment in Greenwich Village with my second wife, Ann, and two cats. How did I get here? I’m a writer of books and articles, the majority about food and cooking and chefs, for which I’ve won three James Beard Awards and a Best American Food Writing Award.

1 month ago | ruhlman.substack.com | Michael Ruhlman

I’ll eventually shut up about onion rings but, sorry, along with raindrops on roses and whiskers on kittens, these are a few of my favorite things. To try to get to the bottom of my onion ring obsession, my colleague Jonathan Dressler and I spent an afternoon with Michael Cecchi and Chef Cesar, learning how to make the city’s most perfect version of this addictive preparation. Jonathan is putting the film together now and I’ll be eager to post it, along with the recipe, when it’s done.