A newsletter about cooking, eating and making life more delicious.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 1720 | Founded | 5 years ago | Last Issue | 11 days ago |
| Active | |||||
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ruthreichl.substack.comLatest Issues
The Night That Changed Dining in America
Had we known back then how important this dinner was going to be in the history of American food my editors would surely have given me more space. But the American food revolution was still in its infancy, and asking a group of chefs from a...
The Woman Who Put Kiwis in Our Kitchens
When I first started writing about food some of the most interesting people in the business were public relations women. I’ve written about Yanou Collart, a veritable whirlwind who promoted great French chefs in innovative ways; you can rea...
A Very Useful Guide to Chinese Restaurants
Of all the articles I produced for California Magazine, this is the one I think about most often.
The authors will surprise you. Wang Yin is director Wayne Wang, who wrote this just before his first film Chan is Missing catapulted him to H...
What I Cook When I'm Cooking For Myself
These are the ingredients for my current favorite dinner: I made it for myself 3 times last week. That beautiful orange stuff is bottarga, the cured roe of grey mullet, which is often called “poor man’s caviar.” It’s wonderful stuff, filled...
A Truly Great Vegetarian Meal
Last week’s ode to Icelandic cod’s heads set off a fierce flood of anti-meat letters; reading them I couldn’t help thinking about David Foster Wallace’s thoughts about what he called the whole animal-cruelty-and-eating issue in his now-famo...
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Writer. Cook. Eater.
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