Ruth Reichl on Muck Rack

Ruth Reichl Verified

New York City
Food Writer

Writer. Eater. Cook. Former Gourmet editor.

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.
Jan 26, 2016

Here's @ruthreichl on the tension between populism & restaurant criticism, decades before the current conversation nytimes.com/1996/03/10/mag…

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.
Oct 30, 2015

@ruthreichl on the best biscuits in the land: her homecooked ones (simple) vs @NancySilverton's (complex/worth it): bit.ly/1PZfDCs

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.
Oct 16, 2015

RT @bigthink: 'Your Inner Zen Chef Isn't Afraid of Failure': Advice from legendary foodie @ruthreichl! bit.ly/1X9gWRi pic.twitter.com/gnoI2DUC45

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.

The New Tsar by Steven Lee Myers

penguinrandomhouse.com — The epic tale of the rise to power of Russia's current president-the only complete biography in English - that fully captures his emergence from shrouded obscurity and deprivation to become...

Delicious! - Random House Books

randomhousebooks.com — Eleven Years Later When Jake Newberry asked me to cook for him, I froze. "Something wrong?" He swept a strand of silver hair out of his eyes and gave me his famous cool blue stare. "I'm not applying for a position in the test kitchen."
May 11, 2015

RT @RHReadersCircle: Enter to win 12 copies of culinary icon @RuthReichl’s debut novel, DELICIOUS!, along w/a $200 @LeCreuset gift card: ad.doubleclick.net/ddm/clk/290982…

May 12, 2015

Paperback Delicious! now on sale. Win 12 copies, plus a $200 gift certificate to @lecreuset: ad.doubleclick.net/ddm/clk/290982… pic.twitter.com/WJcYcGSAXO

May 18, 2015

RT @penguinrandom: Enter to win 12 copies of culinary icon @RuthReichl’s debut novel, DELICIOUS!, along w/a $200 @LeCreuset gift card: ow.ly/MOIBH

More Articles →
Feb 05, 2016

Today's vintage offering: my mother's favorite cookbook, written by a scandalous woman. ruthreichl.com/2016/02/can-op…

Feb 05, 2016

Woke with the taste of this roasted butternut still on my mind. Sweet. Savory. Tender. Crunchy. Moruno. LA. pic.twitter.com/mw9nbspEyD

Feb 03, 2016

RT @pete_wells: A lot of very interesting ideas in this critique of current food media: firstwefeast.com/eat/problems-w…

Feb 03, 2016

Too good! Lardo pizzetta with guancialle, scamorza and onions. Mozza Pizzeria. LA. pic.twitter.com/7NqKvmCH8O

Feb 03, 2016

Too good! Lardo pizzetta with guancialle, scamorza and onions. Mozza Pizzeria. LA. pic.twitter.com/1QBraLJ76M

Feb 03, 2016

Too good! Lardo pizzetta with guancialle, scamorza and onions. Mozza Pizzeria. LA. pic.twitter.com/8JcGSWn8Ai

Feb 03, 2016

Too good! Lardo pizzetta with guancialle, scamorza and onions. Mozza Pizzeria. LA. t.co/kAv0u4i2je

Feb 03, 2016

Too good! Lardo pizzetta with guancialle, scamorza and onions. Mozza Pizzeria. LA. t.co/GQXKoClRcy

Feb 03, 2016

RT @ModFarm: Cool job alert! An apartment complex on Staten Island is looking for a farmer-in-residence: ow.ly/XUg5O pic.twitter.com/wJr3ZjgmS7


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