Ruth Reichl is one of the most acclaimed food writers of our time. Her memoirs, Comfort Me With Apples, Garlic & Sapphires, and Tender at the Bone strike a chord with most food enthusiasts. So when I saw that she recently re-released For You Mom, Finally, her latest memoir which has very little to do with food, I was interested to see what other writing style she could adapt. More

Though it is PURE SPECULATION on the Daily Dish's part, Ruth Reichl (left) played by Catherine Keener (right) would be pretty brilliant. The Los Angeles Times' food blog Daily Dish speculated yesterday about a movie based on former Gourmet editor Ruth Reichl's book Garlic and Sapphires: Indeed, what is up with the movie? It's been written by Jeremy Leven (My Sister's Keeper, The Notebook). Originally envisioned as an HBO comedy series, the project was sold as a feature to Fox years ago. A representative from the production company confirmed that Garlic and Sapphires is in "active development" but didn't provide any more information. The post's author offers Catherine Keener as her pick to play Reichl, which is a pretty... More

This great one-on-one with Ruth Reichl was taken at CIA's Greystone campus in California last month at the "Street Food of the World" conference. Reichl goes into the deeper anthropological significance of street food, explaining that her mom used to throw dinner parties in their cramped New York City apartment but didn't want any guests to actually smell the food (since that was associated with the dirtiness of cooking). Street food today, in all its smelly-kebab-smoke glory, is the exact opposite. When asked what she wants to do next in three words, she responds "I don't know!" Well, hey, that's three words, Ruth! The video interview was conducted by Washington, D.C.-based food writer Michele Kayal, who blogs at The... More

When I first moved out on my own, my mother thoughtfully gifted me with a paperback copy of Fanny Farmer's Boston Cooking-School Cook Book. As a novice cook it was my go-to for pretty much everything, from simple tasks like mashing potatoes to more complicated pies and pastries. I think my copy lasted about a year before the spine split and the pages became too grease-stained and sticky. I then graduated to a secondhand copy of Irma Rombauer's indispensable Joy of Cooking. Both of these books have lived with me in kitchens all over the country and seen me through hundreds, if not thousands, of meals over the years. While Fanny Farmer and Joy of Cooking are great for basics... More

Gourmet editor Ruth Reichl famously employed several disguises while serving as restaurant critic for the New York Times in the 1990s. In this video (after the jump), the magazine's executive editor, "Doc" Willoughby, suggest she reprise the gimmick. While chefs and restaurateurs might not peg these extreme makeovers as Reichl, the looks she takes on would certainly not go unnoticed.... More

All you food-lovin' Twitter haters out there might change your mind about the microblogging service when you see some of the food luminaries who are tweeting. The San Francisco Chronicle namechecks a few: Ruth Reichl, Martha Stewart, Mark Bittman, Grant Achatz. The paper localizes the story by noting some well-known Bay Area chefs using the service: Daniel Patterson, Chris Cosentino, Nate Appleman, Eater SF, and Richie Nakano. (And, as always, you can follow Serious Eats here: @seriouseats.)... More

Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Today we talk to Gourmet editor in chief Ruth Reichl. More

We caught up with Gourmet's editor in chief a few days ago to talk turkey. We found out that there's hell to pay if you bring a dish to her Thanksgiving. Read on to find out what Ruth Reichl is cooking this year. More

I signed myself up for Gourmet's weekly email newsletter last month and am now puzzled as to why I didn't before, as it's a great short read and I always look forward to seeing it in my inbox. In this week's installment, Ruth Reichl spilled the beans on what she calls the perfect chocolate ice cream... which turns out to be four different flavors from a small company named Choctal! She says their ice creams, "like single-vineyard wines, or single-barrel Bourbons, are made from the chocolate of a single region. You find yourself tasting the Kalimantan, with its sneaky sweetness, and then going to the deep coffee back-notes of the Costa Rican, the round, tropical intensity of the Ghana,... More