A newsletter about cooking, eating and making life more delicious.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 1717 | Founded | 5 years ago | Last Issue | 11 days ago |
| Active | |||||
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ruthreichl.substack.comLatest Issues
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...
The Most Surprising Dish I've Ever Tasted
This, my friends, is Iceland on a plate. The giant codhead is cooked in chicken broth and sugar kelp while the soft, tender tongue is breaded and sauteed before being replaced and put on a plate to do rude things.
I thought about this asto...
The Man Who Changed America's Food
In the list the New York Times recently published of definitive American movies, There Will Be Blood comes out second.
I find this especially interesting since the movie is loosely based on Upton Sinclair’s 1927 novel about the Teapot Dome...
The Restaurant That Made 10 Tons of Hot Dogs... Every Day
While we’re celebrating the 250th anniversary of our country I thought it might be a good moment to remember a few of America’s greatest restaurants. Not the big fancy ones: the ones that served straightforward fare at very fair prices.
T...
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Writer. Cook. Eater.
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