Nov 25, 2009 — If you're the kind of person who's always believed that a book can teach you to do anything, this year's crop of cookbooks will prove you right. Cooks lacking confidence will find comfort in detailed instructions and comprehensive how-tos.
Nov 23, 2009 — Ruth Reichl's recipe for Israeli Couscous with Mixed Mushrooms from Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen.
Nov 23, 2009 — Ruth Reichl's recipe for Japanese Sesame Spinach from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.
Oct 14, 2009 — The editor in chief of Gourmet joins Terry Gross to discuss the surprise announcement that the venerable magazine will publish its final edition in November. Along with recipes and regrets, she'll talk about her new recipe book, Gourmet Today.
Apr 23, 2009 — Gourmet magazine's editor in chief and food critic Ruth Reichl grew up in a house where mold-covered pudding was considered an adequate dessert. But Reichl doesn't begrudge her mother. In a new book, she thanks her.
Oct 5, 2004 — Reichl edited The Gourmet Cookbook, which includes more than 1,200 recipes culled from 60 years of the magazine's back issues. Reichl is the author of two best-selling memoirs, Tender at the Bone and Comfort Me with Apples. Before becoming editor of Gourmet, she was restaurant critic of The New York Times, and before that food editor of the Los Angeles Times.