At Manhattan’s Rizzoli Bookstore, a heated conversation about food was happening, presided over by the elder statesman of food writing, Ruth Reichl. Their mission? To talk tachlis on the food world — all the way down to the kosher meat of the matter — calling on decades of combined professional experience. Their excuse? The release…
The wondering and speculation are over. We finally know who the real person is behind Ruth Bourdain, the Twitter personality that is a bizarre mashup of former Gourmet editor Ruth Reichl and foul-mouthed TV food show host Anthony Bourdain (visually, we’re talking Reichl’s dark long hair with bangs plopped on top of Bourdain’s mug). All…
Pancakes for Shabbat breakfast? Yes, please. Ruth Reichl shares her favorite recipe. [RuthReichl.com] Next month’s TEDxManhattan is all about food — and you can stream it! [Grub Street] National hot pastrami sandwich day. Really, everyone should celebrate this. [Eatocracy] The LA Times opens its recipe vault. Jackpot! [LA Times] This is our kind of art…
The secret to feeding a picky child? Matzo brei says Ruth Reichl. [Gilt Taste] Serious Eats hung out with one of our favorite chefs, Israeli-New Yorker Einat Admony. Check out their great Q and A. [Serious Eats] To Market, To Market. Take a tour of a Schwartz’s Kosher Supermarket in Williamsburg and see what Old…
Spring has sprung and the change is showing in our farmers markets. Here are 16 ways to prepare asparagus. [Serious Eats] Nicholas Kristof illuminates what’s really in commercially produced chicken. [New York Times] Ruth Reichl offers tips for better hummus. [Gilt Taste] If you’re into the whole food trucks in NYC thing, try Grilled Cheese…
The magnificent Ruth Reichl talks to Ha’aretz about food writing, her new book which will take place in WWII and “why people take cookbooks to bed.” Ruth Reichl, iconic Jewish American food critic and bestselling author has captivated readers with her frank, down-to-earth approach to cooking, and her insatiable love and enthusiasm for cuisine. She…
It is with a heavy heart and a deep longing for a bowl of comforting matzo ball soup that I read about the closing of Gourmet magazine, which was announced on Monday. The culinary giant of Condé Nast, which has been a staple of both the New York and national food scene since its birth…
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