Three Ingredients
Ruth Reichl, Laurie Ochoa, Nancy SilvertonJoin Nancy Silverton, Laurie Ochoa and Ruth Reichl in truly delicious conversations about food.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 75 | Subscribers | Read | threeingredients.substack.com |
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Three Ingredients on restaurant critic anonymity and the Thomas Keller incident
Nancy and Laurie share a screen from Nancy’s home in Umbria and join Ruth in New York for this live and unedited conversation. Their talk ranges from the current state of restaurant criticism to different party throwing styles. Does Ruth re...
Three Ingredients Talk About Charlie Trotter
Charlie was famous for, among other things, a vegetable-forward menu and pioneering a new tasting menu every day. His restaurant is about to reopen.
Three Ingredients Raw: Live and Unedited
The hiatus is over. Ruth Reichl, Nancy Silverton and Laurie Ochoa are firing up Three Ingredients again. This season, we’re going live and mostly unedited. You’ll notice some rough edges in this first return episode as our cameras go live b...
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Authors
The writers behind this newsletter.
Writer. Cook. Eater.
General manager of Los Angeles Times food coverage and co-author of “Nancy Silverton’s Breads of the La Brea Bakery.” Formerly was executive editor of Gourmet magazine, LA Weekly editor-in-chief and co-founder Slake: Los Angeles.
Nancy Silverton is a chef, restaurateur & co-owner of the Mozza restaurant group. In 2014, she received the award for “Outstanding Chef” by the James Beard Foundation. She has authored ten cookbooks and was featured in Netflix’s series Chef’s Table.
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