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Entries tagged with 'Ruth Reichl'

Serious Reads: For You Mom, Finally, by Ruth Reichl

Serious Reads Leah Douglas 3 comments

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

Ruth Reichl 'Garlic and Sapphires' Movie?

Adam Kuban 17 comments

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

Video: Ruth Reichl on Street Food and Her Career Cluelessness

Erin Zimmer 3 comments

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

What's In Ruth Reichl's Fridge?

New York Carey Jones Post a comment

Salon.com takes a peek inside the former Gourmet editor's fridge. As you might expect, there's an enviable produce spread: "A whole bag of heirloom apples: Arkansas blacks and Knobbed Russets... There're cranberries, lemons, limes, clementines, avocados... Going into the vegetables,... More

Cook the Book: Blackberry Upside-Down Cake

Serious Eats Caroline Russock 7 comments

Flip it onto a plate and remove the parchment to reveal the beautifully fruit-studded surface. The blackberries I used gave this cake an almost stained glass appearance, with the juices staining the cake purple-black to a light lavender color, it was gorgeous. Oh, and it tasted pretty incredible, too. Just sweet enough to be a perfect candidate for some à la mode action. More

Cook the Book: Braised Celery Hearts

Serious Eats Caroline Russock 1 comment

A few weeks back in our Weekend Cook and Tell feature we wrote about the unsung heroes of your kitchen, the ingredients that are the background players in your cooking that deserve a little respect of their own. As a... More

Ribboned Zucchini Salad

Serious Eats Caroline Russock Post a comment

The following recipe is from the September 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week I told you all about my irrational disdain for making salads—a week later, nothing... More

Cook the Book: Braised Short Ribs with Dijon Mustard

Serious Eats Caroline Russock 8 comments

To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with... More

Cook the Book: Smoked Trout Spread

Serious Eats Caroline Russock 2 comments

At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner... More

Cook the Book: Moscow Mule

Serious Eats Caroline Russock 5 comments

[Flickr: svanes] After a beautifully written introduction by Ruth Reichl, Gourmet Today starts out, as most good things do, with cocktails. Cocktails are a great way to start a meal and as it turns out, to start a book too.... More

Cook the Book: 'Gourmet Today'

Caroline Russock Closed

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

In Videos: Ruth Reichl Goes Back to Restaurant Reviewing, 'Undercover'

Adam Kuban 13 comments

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

Ruth Reichl Masquerading as KISS's Gene Simmons? Huh?

New York Adam Kuban Post a comment

Lick It Up: "'Yes, it's true,' a Gourmet rep told Page Six. 'Ruth was in full Gene Simmons regalia....'" [New York Post]... More

The Food 'Twitterati'

Adam Kuban 4 comments

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

Talking Turkey with Gourmet's Ruth Reichl

Ed Levine 3 comments

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

Gourmet's Turkey Jook

Serious Eats The Serious Eats Team 3 comments

When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview. More of... More

Gourmet's Wild Mushroom Bundles

Serious Eats The Serious Eats Team Post a comment

When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview. More of... More

Gourmet's Mango Pomegranate Guacamole

Serious Eats The Serious Eats Team Post a comment

When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview. More of... More

Gourmet's Chipotle Meatballs

Serious Eats The Serious Eats Team 3 comments

When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview. More of... More

Gourmet's Haricot Verts with Bacon and Chestnuts

Serious Eats The Serious Eats Team Post a comment

When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview. More of... More

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