'Ruth Reichl' on Serious Eats

Ruth Reichl 'Garlic and Sapphires' Movie?

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

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?

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

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: 'Gourmet Today'

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'

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

The Food 'Twitterati'

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

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