In a million years, I would never have guessed Ruth Reichl's guilty pleasure: "Onion rings," she told me during part two of our conversation on Special Sauce. "I can't resist a good onion ring." That's not the only surprising answer you'll hear on this week's episode from the woman I call the first rock star food journalist. For instance, on taking the job as editor in chief at Gourmet: "I didn't have a clue what to do.... I didn't know anything about business." Or on how responsible she felt when Condé Nast suddenly closed down Gourmet in 2009 after 68 years, the last 10 with her at the helm: "I felt guilty.... I still feel like, you know, if I had been smarter, they would not have closed the magazine." Or on her hiring practices, which in fact mirror my own: "Hire people who are smarter than you are, and then run interference for them." Take a listen to hear her take on the digital revolution in food journalism or her unique choice of guests at her last dinner on earth—you won't regret it.
You Could Be on Special Sauce
Want to chat with me and our fabulously talented recipe developers? We're accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your spouse around holiday menu planning? Have you been working on your chocolate chip cookie recipe for the past five years, but can't quite get it right? Does your brother-in-law make the worst lasagna, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.