1. I think the big misapprehension that people have is that cooking is time consuming. The shopping part is the time consuming. The part where you’re sitting around saying ‘What are we going to have for dinner tonight?’ is very time consuming. If it’s 4 o’clock and you’re in your office and you haven’t figured out what you’re having for dinner tonight, the battle’s half lost.

    — Ruth Reichl on cooking.

  2. ruth reichl




  1. I think the most important thing you can do for your children is sit down to dinner together.

    — Ruth Reichl tells Terry Gross why she stopped being a restaurant critic: she wanted to spend more time with her son. [complete interview here]

  2. ruth reichl




  1. Posted on 31 August, 2011

    954 notes | Permalink

    Reblogged from ruthbourdain

    There. That Looks Better.


    Ruth Bourdain mashes up Ruth Reichl and Anthony Bourdain.

  2. ruth bourdain

    ruth reichl

    anthony bourdain

    no reservations

  1. We have a history of, you know, first we eat only grapefruits. Then we decide that eggs are terrible for us, and now eggs are good for us. … We go back and forth all the time, and there’s always some diet craze that’s on the best-seller list. I can’t remember a time in my lifetime when there wasn’t some diet that everybody was saying: ‘You have to eat this.’ They always go away, and they get replaced with something else. But sensible people still have to eat and cook, and I personally think that a world with no carbohydrates is a pretty sad place.

    — Ruth Reichl on dieting. [complete Ruth Reichl interview on Fresh Air here]

  2. ruth reichl



  1. Posted on 30 August, 2011

    290 notes | Permalink

    Reblogged from spice-etc

    While cooking demands your entire attention, it also rewards you with endlessly sensual pleasures. The sound of water skittering across leaves of lettuce. The thump of a knife against watermelon, and the cool summer scent the fruit releases as it falls open to reveal its deep red heart. The seductive softness of chocolate beginning to melt from solid to liquid. The tug of sauce against the spoon when it thickens in the pan, and the lovely lightness of Parmesan drifting from the grater in gossamer flakes. Time slows down in the kitchen, offering up an entire universe of small satisfactions.


    Ruth Reichl, Garlic and Sapphires (via spice-etc)

    Tomorrow: highlights from Ruth Reichl’s visits to Fresh Air over the years….

  2. cooking




    Ruth Reichl