About Michael Ruhlman

Michael Ruhlman

During the past 15 years, the work of Michael Ruhlman has appeared in The New York Times, The Los Angeles Times, Gourmet, Saveur, and Food Arts. Ruhlman is the author of 12 books, including the best-selling The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland, OH with his wife, daughter, and son.

Homemade Corned Beef

Brisket gets a makeover of sorts when brined and turned into corned beef. We hear it goes terribly well with beer as well as cabbage.

  • Quick Glance
  • 30 M
  • 5 D, 3 H
  • 162

Homemade Pancetta

Pancetta is simply unsmoked bacon—aka pork belly—cured with salt and seasonings. And now you can DIY it.

  • Quick Glance
  • 30 M
  • 21 D
  • 13

Jim Drohman’s Pork Belly Confit

Just revel in this sublime confit made from pork belly cured with spices, slowly cooked until tender, and finished by deep-frying.

  • Quick Glance
  • 30 M
  • 3 H, 30 M
  • 1
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