Ruth Reichl on Muck Rack

Ruth Reichl Verified

New York City
Food Writer

Writer. Eater. Cook. Former Gourmet editor.

Ruth Reicl in Frankfurt, Germany: Spin the Globe

afar.com — When the man at border control asks why I've come to Frankfurt I give him my standard answer: "I'm here to eat." This is usually good for a few restaurant recommendations; now it gets only a laugh. "Hey," the officer shouts to his colleague in the next booth, "she's here to eat!"

Restaurants - NYTimes.com

nytimes.com — Celebrities go next door to TriBeCa Grill. Big spenders vie for tables up the street at Nobu. The limousines block traffic while the people spill outdoors to sip cocktails and wait for tables, blocking the sidewalk. Sometimes they wander down to Zeppole, just to see what is going on.

LIVES - Why I Disapprove of What I Do - NYTimes.com

nytimes.com — You can't be a restaurant critic," M.F.K Fisher said to me 21 years ago, "unless you are one of those ambitious sorts, willing to walk on your grandmother's grave." I nodded meekly and agreed. It was the early 70's. In Berkeley, where I lived, the view was extreme: food, like so many things, had become intensely political.

Box Tree, The (NYC Restaurant) Review

events.nytimes.com — Best of all, it is almost time to leave. Unlike other restaurants that charge these sorts of prices, the Box Tree does not shower you with little gifts to make you linger at the table. No petits fours, no chocolates.

Critic's Notebook - The Vanishing Haute Cuisine - NYTimes.com

nytimes.com — ''IN my opinion, Chinese chefs are much more skilled than French chefs,'' Ching Yun Pu said. And then he added, ''Although we do not brag the way French chefs do.'' It was 1981, and Mr. Pu, a master chef trained in pre-revolutionary China, was working in a restaurant in San Francisco's Chinatown.

Discovering New Things: Our Latest Favorite Books

parnassusmusing.net — Booksellers learn a lot from working with one another. Someone who might never pick up a book of poetry may learn to like it, based on the recommendation of a colleague. Die-hard fiction readers may get talked into trying a thrilling biography. We have fun making this list every month, because we love finding out what...

Ruth Reichl's Search for the Perfect Biscuit

saveur.com — A few months ago my friend Nancy Silverton asked if I would test her biscuit recipe. "Sure," I said, failing to hear the warning bells that should have started clanging when she asked the next question. "Do you have a yardstick?" I did not. "I'll lend you mine," she said.

On the Table: Heartlandia, Crossroads, Brunch at Bobby’s, and More

powells.com — On the Table: Heartlandia, Crossroads, Brunch at Bobby's, and More by Tracey T. : Welcome to the biggest cookbook season of the year! September, October, and November rival the entire rest of the year with new cookbook releases. My fellow book buyers and I cooked from a selection of cookbooks, and I've reviewed them below.

Your Inner Zen Chef Isn't Afraid of Failure

bigthink.com — Cooking is a big part of what makes us human, says legendary food writer Ruth Reichl. And just as we err in all other facets of life, to make mistakes while learning to cook is only natural. In fact, it's through these small bits of failure that we improve in our abilities and heighten our passions for food.

My kitchen, myself: How cooking brought former Gourmet editor Ruth Reichl back to life

theglobeandmail.com — In her new memoir, My Kitchen Year, excerpted below, former Gourmet editor Ruth Reichl reflects on the magazine's devastating shutdown while she was at the helm - and how cooking brought her back to life.
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Apr 29, 2016

Geranium cake and other wonderful oddities. Here's a vintage cookbook you want to see: ruthreichl.com/2016/04/oh-pio…

Apr 29, 2016

Pewter sky. Cold air. The bears have gone back to sleep. Ginger tea. Warm biscuits. Sour cherry jam. Hoping for spring.Pewter sky. Cold air. The bears have gone back to sleep. Ginger tea. Warm biscuits. Sour cherry jam. Hoping for spring.

Apr 27, 2016

RT @oliviaabtahi: I have NEVER read a cookbook cover to cover until I read @ruthreichl's My Kitchen Year. Stayed up past bedtime with a flashlight for recipes

Apr 27, 2016

Breakfast! Red eye Danish; High Street on Hudson. pic.twitter.com/QZXBObM69K

Apr 26, 2016

RT @NYFarmer: @ruthreichl Good news! This young farmer @Emilycgb just appointed to USDA National Advisory Board for Young Farmers https://pic.twitter.com/zuf7etO6ND.co/zuf7etO6ND

Apr 26, 2016

Cold. Gray. Rain. Disconsolate robin taps at the window. Scent of chicken stock fills the air. Ramen. Poached egg. Chiles. Better weather.Cold. Gray. Rain. Disconsolate robin taps at the window. Scent of chicken stock fills the air. Ramen. Poached egg. Chiles. Better weather.

Apr 26, 2016

RT @c_leschin: "Sustainability is a complicated beast." Chef Explains The “Farm To Fable” Controversy foodrepublic.com/2016/04/25/a-p…


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