Ruth Reichl

Food Writer

About

Writer. Eater. Cook. Former Gourmet editor.

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RT @Davegilbs: Spotted John Updike on the number 6 train. Rabbit is Resurrected. pic.twitter.com/jh4NY6GT3n
This might be the most-used object in my kitchen: tinyurl.com/nom9kvy
RT @penguinusa: Join authors @Shteyngart, @RuthReichl & more at the @randomhouse Open House on 5/2 Get your tickets here http://t.co/Cj4F3s…
A book I'll be buying: Hiro and Lissa on home-made sushi. They know their fish! pic.twitter.com/qm1KYRgrSA
RT @cookbooks365: MRT @jdocwill Cookbooks can be many things...recipes, sure, but also an inspiration, sometimes even a lifesaver. http://t…
Snow on the ground. Sun in the air. Hot chocolate. Whipped cream. Butter toasted oatmeal. Tangy bits of apricot. Winter's last gasp.
Pretty in pink. Savory. Sweet. Just a little bit hot. The best condiment, ever, for ham. Recipe: tinyurl.com/pe3rn5r
RT @foodandwine: On 5/2, @RuthReichl will speak at #RHOpenHouse. RT and use the promo code “FoodandWine” to get 10% off your ticket! http:/…
Lovely morning. Robins on the lawn. First bright red rhubarb melted into compote. Hint of ginger. Swirls of yogurt. Feels like spring.
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