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.

Madeleines

Madeleines

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.

  • 20 M
  • 1 H
  • 2
Viennese Vanilla Crescents

Viennese Vanilla Crescent Cookies

A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly lovely, these traditionally Viennese cookies rival the city’s fancier pastries as our fave.

  • 1 H
  • 4 H
  • 8
A bowl of soupe au pisto--French pesto soup--with potato, leeks, carrots, white beans, green beans, pesto

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
  • 0