wnyc.org / 93.9fm / am 820

Ruth Reichl tells us what are the most important ingredients to have on hand at home, and why the word "divine" should never be applied to food.

Ruth Reichl joins us the Leonard Lopate Show Book Club! She’ll talk about her memoir Comfort Me with Apples. It picks up in 1978, when Reichl sets out on her career as a restaurant critic, which takes her to New York and China, France and Los Angeles. She shares stories of cooking and dining with world-famous chefs, includes some of her favorite recipes, and also writes of the dissolution of her first marriage, the start of a second, and motherhood at the age of 40. It’s about love of food and family, and is the perfect read for the holiday season.

Ruth Reichl, author of our December Leonard Lopate Show Book Club pick Comfort Me with Apples, invited the Wall Street Journal into her upstate kitchen. She spoke about her custom-designed kitchen, her favorite dishes to make for friends, and the meal that changed her life. Read the article here.

Tune in Monday at 12:30 to hear Ruth Reichl on the Leonard Lopate Show. Read the book and submit your questions!

We’ll celebrate Leonard Lopate’s 25 years on WNYC by revisiting some of the show’s most memorable moments. On the Media’s Brooke Gladstone takes us through interviews with Henry Kissinger, Barack Obama, Carol Channing, and many more (including one with the inventor of the female condom). Plus, a James ...

Ruth Reichl, former editor-in-chief of Gourmet discusses the magazine’s sudden closing and the future of food magazines.

Gourmet magazine editor-in-chief Ruth Reichl, talks about how the way we cook has changed more in the last 10 years than in the entire history of American food. The new cookbook Gourmet Today reflects the way we want to cook now.

Recipes from Gourmet Today. ...

Is it really possible that families in America can no longer cook their own meals for under $10? That is what fast food companies like KFC would have you believe, but Josh Viertel, the new president of Slow Food USA, is out to prove them wrong. He and ...

Gourmet magazine editor-in-chief Ruth Reichl investigates her mother’s life through letters and diaries in her book Not Becoming My Mother and Other Things She Taught Me Along the Way.

Event: Ruth Reichl will be reading and signing books
Thursday, April 30, at 7:30 pm
Barnes & Noble, Lincoln ...

Have you found ways to eat well and cheaply in this economy? Gourmet magazine editor Ruth Reichl has a few ideas, but we want to hear from you. Post your your healthy, delicious and affordable recipe in the comments selection below. Get creative! Leonard and Ruth will go over your ...

The Bush White House chef may have served organic meals to the First Family, but many food policy watchers were unhappy with food and farm policy in the U.S. throughout the Bush administration. How will things change under Obama? Leonard talks to Gourmet magazine’s Ruth Reichl and New ...

It’s our Thanksgiving recipe swap! Ruth Reichl of Gourmet magazine, as well as a few listeners, join Leonard to talk about side dishes. Tune in for tips on what to serve with the turkey.

Here are some of Ruth Reichl's favorite side dish recipes:

One of France’s greatest exports is its cuisine! We look at the past, present, and future of French cuisine in America. Ruth Reichl is editor-in-chief of Gourmet magazine; Andre Soltner is former owner and chef of Lutece and is now Master Chef and Dean of Classic Studies at ...

If you’ve got a food-related question that’s burning a hole in your recipe book, now's your chance to ask Gourmet magazine editor-in-chief Ruth Reichl any question you’d like on the subject of food. Whether you want to know how to make the perfect pie crust or her favorite recipe for ...

With the price of gas climbing ever higher and global warming doom approaching, people are searching for alternative energy, fuel and transportation sources. But what about food? Experts say our current food supply system is responsible for one-third of global greenhouse emissions. So what should we eat? Ruth Reichl, editor ...

The fifth taste, umami, is now at the forefront of modern cuisine. Gourmet magazine’s Ruth Reichl and Jonah Lehrer, author of Proust Was a Neuroscientist, tell us more about what umami is and why it has such a powerful effect on taste.

Event:
The ...

Now that we’re in midwinter...how do New York’s best chefs come up with fresh menus, when local produce is pretty much limited to root vegetables? Chef Jonathan Waxman and Gourmet magazine’s Ruth Reichl explain how chefs put together their menus, season-by-season.

Weigh in: When you cook, how do you put ...

'Tis the season...for our holiday cookie recipe swap! Leonard and Ruth Reichl talk about the fabulous recipes you've sent to us.

You can read a few of the submissions discussed on air (including Ruth Reichl's oatmeal cookies recipe) here.