This is Ruth Reichl's Typepad Profile.
Join Typepad and start following Ruth Reichl's activity
Join Now!
Already a member? Sign In
Ruth Reichl
Recent Activity
Image
These days when I ask Michael what he wants for dinner he's most likely to say "that Chinese pasta please." I'm always happy to oblige. This is just about the easiest meal I make - and if you're the sort of person who finds yourself ordering in from Chinese restaurants, you should become acquainted. The ingredients are easy to keep... Continue reading
Posted yesterday at Ruth Reichl
Image
This isn't really a paella that anyone in Valencia would recognize as real, but it certainly made a festive Sunday night dinner. The tumble of flavors - saffron, chorizo, pimentos - with that wonderfully fat and slightly chewy rice is absolutely irresistible. And although this is a protein-heavy meal, if you eliminate the shrimp, it's not all that expensive. Next... Continue reading
Posted 4 days ago at Ruth Reichl
Image
It's been a wonderful couple of days in America. Obamacare is safe. People can marry the partners of their choice. And our president can sing! It seemed like a great time to celebrate. And how better to do that than with food? My odyssey started with a drink at the Library at the NoMad hotel - surely one of the... Continue reading
Posted 6 days ago at Ruth Reichl
Image
The first time I encountered celtuce I was thrilled and amazed. But these days it's less exciting to see celtuce on a menu - many Chinese restaurants now source this Asian stem lettuce year-round. During its short local season (late spring- early summer), Stone Barns, Blanca, and Eleven Madison Park all succumb to it’s singularly refreshing snap. Celtuce has been... Continue reading
Posted Jun 23, 2015 at Ruth Reichl
Image
When I was in Madison a couple of weeks ago, a pleasant gentleman came up to ask if I’d ever heard of a Rekul Pan-O-Cake. I hadn’t. He handed me a Xerox of a Clementine Paddleford Food Flash from Gourmet in 1947. Here’s Ms. Paddleford. "Angel foods, the real heavenly kind, snowy white, soft as down, tall and lithesome, are... Continue reading
Posted Jun 21, 2015 at Ruth Reichl
Image
Chicos When I was in Tucson a few months ago, I was lucky enough to go to the Anita Street Market. As I was paying for the spectacular tacos, I noticed little bags sitting next to the cash register, filled with a substance that looked like broken amber beer bottles. The shapes were shiny, irregular. "What is that?" I asked.... Continue reading
Posted Jun 20, 2015 at Ruth Reichl
Image
Steamed Ipswich Clams I think I have just definitively solved the question of how to purge the sand from these delicious little morsels. There's nothing more annoying than sitting down to a big bowl of steamers and finding yourself with a mouthful of grit. You want to get them really clean. I've always used salt water and cornmeal. No more.... Continue reading
Posted Jun 19, 2015 at Ruth Reichl
Image
Steamed Ipswich Clams I think I have just definitively solved the question of how to purge the sand from these delicious little morsels. There's nothing more annoying than sitting down to a big bowl of steamers and finding yourself with a mouthful of grit. You want to get them really clean. I've always used salt water and cornmeal. No more.... Continue reading
Posted Jun 19, 2015 at Ruth Reichl
Image
Why do I even have these menus? No idea. I suspect that a reader sent them to me, as a special treat, when I was at the Los AngelesTimes. Otherwise I have no explanation for the presence of a menu belonging to a restaurant that closed about the time that I was born. But I do remember my parents talking... Continue reading
Posted Jun 17, 2015 at Ruth Reichl
Image
Another menu offering from the box in the coat closet, this time from Jonathan Waxman’s seminal Manhattan restaurant, Jam's. Jonathan had been the chef at Michael's in Santa Monica, and when he arrived in New York he brought California cuisine with him. Free range chicken? Check. Laura Chenel’s goat cheese, FedExed from the West Coast every week? Check. You get... Continue reading
Posted Jun 15, 2015 at Ruth Reichl
Image
Lamb's Quarters A friend who was weeding her garden yesterday gave me an entire bag of lamb's quarters, and I practically danced for joy. It's my favorite forage - a gentle, easy to cook green that is not called "wild spinach" for nothing. Unlike so many other foraged finds, it's easy to clean. Simply dump it into a sinkful of... Continue reading
Posted Jun 14, 2015 at Ruth Reichl
Image
Just found a box of old menus - from my days at the Los Angeles Times - hidden in a box in the closet. I've been trolling through them, which is like encountering old friends. Here is early Thomas Keller, and his fascinating menus from Checkers. And the inaugural menu from the much-missed Rex, which I still consider the most... Continue reading
Posted Jun 13, 2015 at Ruth Reichl
Image
Walking down the Bowery I'm always surprised by what's happened to my old neighborhood. When I lived on Rivington Street, in the early 70s, the neighborhood was so dangerous, depressed and dilapidated the police didn't bother with it, and if you had a car you could park it for weeks without worrying about tickets. Nobody, of course, had a car.... Continue reading
Posted Jun 10, 2015 at Ruth Reichl
Image
A Truly Fantastic Cheese Stopped into Talbott & Arding in Hudson yesterday, one of my favorite food shops on the planet. "You have to try this," said Kate Arding, handing me a taste of Ledyard, a cheese I'd never heard of. The cheese was softly seductive, and then my mouth flooded with surprising flavors. Although it is made with ewe's... Continue reading
Posted Jun 7, 2015 at Ruth Reichl
Image
Savory Bread Pudding Back from booktour, searching for something to do with the loaf of bread my family failed to eat in my absence, I stumbled upon a savory bread pudding in the Tartine Bread book. I'd just bought some local asparagus at the market, and it seemed worth trying. To be honest, I wasn't expecting it to be quite... Continue reading
Posted Jun 6, 2015 at Ruth Reichl
Hi Sue, I was taken there by a friend, so I didn't pay the bill. But take a look at the menu; it is VERY expensive. On the other hand, a lot less than a full meal in the restaurant. But you could stop in for a drink, order one dish, and then go on to somewhere less expensive for dinner. When I was small, that was my parents' strategy for seeing all of New York's finest restaurants.
Toggle Commented Jun 5, 2015 on My Surprise Dinner at Per Se at Ruth Reichl
Image
"Where should we meet for a drink near Columbus Circle?" we asked each other, ticking off the possibilities. We thought about Porter House, Stone Rose, Jean Georges. We considered going up to Lincoln or Bar Boulud. But it was just a drink, and so in the end we opted for Per Se. After all, the price of a glass of... Continue reading
Posted Jun 4, 2015 at Ruth Reichl
On Thursday night, after a cocktail party for Book Expo, I found myself wandering the Columbus Circle Whole Foods supermarket in search of something to cook for dinner. I looked at the soft shell crabs, but they seemed sad and exhausted. The steamer clams looked tempting, but I decided to peruse the butcher counter before committing. And there it was:... Continue reading
Posted May 30, 2015 at Ruth Reichl
Image
Thanks everybody, for your comments on Comfort me with Apples. I have to admit that when I started reading comments on Amazon like, "I wouldn't want my children to know this woman," I was taken aback. But then the sixties, seventies, pre-Aids world was a very different place. On to Garlic and Sapphires, which has been my most popular book.... Continue reading
Posted May 28, 2015 at Ruth Reichl
Image
Comfort Me With Apples This is the book that's sold least-well of anything I've written. I've always wondered if it was because of the contents, which some people find risque, or because nobody's nailed the cover, in any language. Original hardcover. Current paperback Korean version Dutch version Australian version Spanish version Portuguese version Continue reading
Posted May 27, 2015 at Ruth Reichl
Image
Been thinking a lot about book jackets lately, as we tried to decide what the cover for my new cookbook, My Kitchen Year; 136 Recipes That Saved My Life should look like. (The book will be out at the end of September.) That sent me to my bookshelf, to the place where I store some of the foreign translations of... Continue reading
Posted May 26, 2015 at Ruth Reichl
Image
Brownies are the ultimate cheap trick; it takes less than five minutes to throw the classic recipe together, they bake in a flash - and everybody loves them. As far as I’m concerned, there is no such thing as a bad brownie. But having so few ingredients means that it's remarkably easy to improve the recipe. Replace ordinary ingredients with... Continue reading
Posted May 25, 2015 at Ruth Reichl
When a friend showed up with some beautiful ribs from Iberian pigs that were locally raised and finished on acorns, I began considering how to cook them. Then I remembered one of my favorite Gourmet recipes. It's one that Ian Knauer created for one of our last summer issues. (Ian now has The Farm Cooking School, where he's constantly posting... Continue reading
Posted May 23, 2015 at Ruth Reichl
Image
Dinner Last Night: Farro I've been lucky enough to have lunch at The Inn at Pound Ridge by Jean-Georges for the past couple of days. The food has been - no surprise - fantastic. Jean-Georges never stints; after a whole array of appetizers (homemade ricotta with strawberries and olive oil, asparagus with morels, pizza...) we've had fabulous halibut (yesterday's with... Continue reading
Posted May 20, 2015 at Ruth Reichl
Image
Straight from Sicily Open a jar of great jam and step into an orchard. Cue sun, wind, and rain. That's what I thought when a friend brought me this jar of blood orange jam. I took one bite and found myself in Sicily, sun beating down. The jam, made by Fabrizia Lanza (she runs her mother Anna Tasca Lanza's wonderful... Continue reading
Posted May 14, 2015 at Ruth Reichl