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.

Black and White Cookies Recipe

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

More Articles →
Feb 25, 2015

@KillerBread @feastpdx @FairwayMarket I mean next week…Heading to Bilbao on Friday. Back on Wednesday. Be in at the end of next week.

Feb 25, 2015

@KillerBread @feastpdx @FairwayMarket I'm in LA….. Home on Friday. I'll stop in at Fairway on Saturday or Sunday…..

Feb 25, 2015

@RabbiJill That's what the Editor of the LA Times said when I left to go to the NY Times!

Feb 25, 2015

@RabbiJill I have loved every minute here. Really sorry to be leaving….

Feb 25, 2015

RT @michaelpollan: Don't miss my friend @catherine_price's #vitamania, superb new book on the roots of our national eating disorder. amzn.to/1ag9sc0

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