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Elyse Tager
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Ruth I'm half way through My Kitchen Year. Such a sweet book. I feel your pain and the solace that comes in the kitchen. So nice. Kudos.
Commented Oct 1, 2015 on Mexico DF: Lunch at Quintonil at Ruth Reichl
Mexico DF: Lunch at Quintonil
My apologies; I've been living in a whirlwind over the past few days, and I've had no time to post the promised notes on two great meals in Mexico City. But I'm sitting on a train, heading to Boston, and Amtrak's famously fussy internet has finally kicked in. So quickly - before it deserts me...
Perfect. Berkeley Bowl has wonderful apricots right now. Can't wait to make this. Thanks!
Commented Jun 23, 2011 on World's Easiest Pie at Ruth Reichl
World's Easiest Pie
This is not only the fastest pie I know how to put together (it's even faster if you use a frozen pie shell), it is also the most satisfying. Served with a little whipped cream, or some vanilla ice cream, it is summer on a plate. The recipe is from Comfort Me With Apples. Apricot Pie 1 recipe p...
Ruth, you used to make a wonderful and simple apricot tart with brown sugar topping. Would you share that? Loved it!
Commented Jun 21, 2011 on Fresh Apricot Jam for the First Day of Summer at Ruth Reichl
Fresh Apricot Jam for the First Day of Summer
Straight off the tree, an apricot is a shy and retiring fruit, reluctant to display its charms. Add a little heat, however, and its true character is revealed. This is a flirtatious fruit, teasing you with sweetness before turning on you with a sour smile. By turns sweet, acid and sour, a co...
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Jun 21, 2011
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