About Ruth Reichl

Ruth Reichl

Ruth Reichl is a James Beard award-winning food writer and editor. She previously served as the editor in chief of Gourmet magazine (RIP!), executive producer of Gourmet's Diary of a Foodie on PBS, and the restaurant critic for The New York Times. Reichl is the author of a dozen books, including her most recent title, My Kitchen Year. She lectures frequently on food and culture.

Viennese Vanilla Crescents

A holiday cookie if we ever saw one, these buttery, nutty cookies have a simple yet satiating flavor revealed with the first bite.

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  • 1 H
  • 4 H
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Squab Salmi

The definition of salmi? Easy. It’s a French stew in which poultry is partially roasted, then slowly simmered in a sauce before being served in regal fashion.

  • Quick Glance
  • 2 H
  • 4 H, 30 M
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Richard Olney’s Soupe au Pistou

Pistou, similar to pesto but without the pine nuts, elevates this simple French vegetable soup. Let the season be your guide when choosing your vegetables.

  • Quick Glance
  • 40 M
  • 1 H, 10 M
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Buttery, cake-y, crisp at the edges, and with a slight lilt of lemon, this cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust.

  • Quick Glance
  • 20 M
  • 1 H
  • 2
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