Ruth Reichl on Muck Rack

Ruth Reichl Verified

New York City
Food Writer
As seen in:  New York Times, WBUR Boston

Writer. Eater. Cook. Former Gourmet editor.

Chicken Scarpariello Recipe

recipes.aarp.org — Photo by: Romulo Yanes Hack each thigh in half (or into thirds if large) across the bone with a cleaver or a sharp heavy knife. Pat chicken dry and season with salt and pepper.

Asian Chicken and Water Chestnut Patties Recipe

Grilled Calamari with Arugula Recipe

recipes.aarp.org — Photo by: Romulo Yanes Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill. Rinse squid under cold running water and pat dry with paper towels. If squid are large, halve tentacles lengthwise and cut longer ones, if attached, crosswise into 2-inch pieces.

Rachel (San Francisco, CA)'s review of Delicious!

The Hundred-Foot Journey: A Novel

audible.com — Check out this great listen on Audible.com. "That skinny Indian teenager has that mysterious something that comes along once a generation. He is one of those rare chefs who is simply born. He is an artist." And so begins the rise of Hassan Haji, the unlikely gourmand who recounts his life's journ...

The F.D.A.’s Blatant Failure on Food

nytimes.com — EVERY year, antibiotic-resistant infections kill at least 23,000 Americans and make another two million sick, according to the Centers for Disease Control and Prevention. That's why a recent ruling by the United States Second Circuit Court of Appeals is so appalling.

Robin Shreeves (Bellmawr, NJ)'s review of Delicious!

goodreads.com — This book was exactly what I wanted it to be. Fun, light reading (but not mindless) to be done poolside with a drink in hand. I'd say about the first quarter of the book had me curious if it was formulaic chick lit, but knowing and loving Reichl's non-fiction, I believed it would be worth it to continue to read, and I was right.

Former ‘Gourmet’ Editor Ruth Reichl Cooks Up A Novel

hereandnow.wbur.org — Ruth Reichl has been acclaimed for her non-fiction writing. She was a restaurant critic for The New York Times and she penned the best selling memoirs " Tender At the Bone" and " Comfort Me With Apples." She also served as editor in chief for Gourmet Magazine.

A sweet-sour memoir of eating in China eBook: Fuchsia Dunlop: Amazon.co.uk: Kindle Store

Tender at the Bone by Ruth Reichl

bookbub.com — A New York Times bestselling memoir that's as warm as freshly baked bread and as addictive as dark chocolate: This world-famous restaurant critic's coming of age experience ranges from her mother's horrible home cooking to her first bite of a mouthwatering soufflé Deal Price: Buy it Now: Publisher Description For better or worse, almost all of us grow up at the table.
More Articles →
Jan 31, 2015

RT @patrizialoiola: "La parte più tenera" di @ruthreichl è la prima delle nostre #StoriediCucina. Correte in edicola a scoprirla! pic.twitter.com/8mENMStd1Y”b

Jan 30, 2015

@petersagal No. But I bet she'd love a taste of these red beans….

Jan 30, 2015

Slate sky. Chance of rain. Fine day to write. Icy tangerine triangles: gentle shock. Red beans. Rice. Soft fried egg. Salsa zing. Ready!

Jan 29, 2015

@golf1350 No, it's not bitter, and it has hollow stems. Water spinach goes by many names: morning glory, one choy...

Jan 29, 2015

Also this, the Pok Pok version of one of my favorite street foods, morning glory on fire. pic.twitter.com/PsPYIflR4Y

Jan 29, 2015

@lisang Uhoh. Didn't know she eschewed carbs…. Doesn't she do pasta recipes in her book?

Learn how to connect with Ruth on social media by joining Muck Rack Pro



Are You a Journalist?

Make a Portfolio

Create a free Muck Rack account to customize your profile and upload a portfolio of your best work.


Share This Profile