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.

TAVERN ON THE GREEN (MANHATTAN) Review

events.nytimes.com — Every restaurant has its off nights, but in my experience they are standard at Tavern on the Green. One recent night, we waited 40 minutes after placing our order before any food arrived. The captain acted as if he were bestowing a favor each time he honored us with his presence, and the waiters hardly deigned to glance our way.

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.
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Mar 25, 2015

RT @janarausch: Useful lesson: Do not read anything by @ruthreichl on an empty stomach! #Delicious is delectable! #books #numberonefan #bookclubpick

Mar 25, 2015

Pair of hawks swooping through chill bright sky. Air dance. Cold salmon roe glistens on hot blini. Mounds of sour cream. Bittersweet.

Mar 24, 2015

@robinglossner You can definitely substitute Captain Morgan's. I just like the taste of bourbon better.

Mar 24, 2015

@tableflipper My guess is yes. It's a forgiving recipe. But I can't guarantee it.

Mar 23, 2015

@kathrynbritten I ask. Although the answer usually makes me sad. Chefs proudly say their raw salmon tartare is "just off the boat."

Mar 23, 2015

@emmaluna You can feel pretty safe in Japanese restaurants. I've never seen raw, unfrozen salmon served in a real Japanese sushi place.

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