Tag: Ruth Reichl
Cornmeal Cream Cheese Pancakes with Cranberry and Apricot Maple Syrup
I Heart Cooking Club’s theme this week is CRANBERRIES! I found a great recipe in a retro Gourmet to celebrate the season. Serve these pancakes up for a very special Thanksgiving breakfast!
Morning Glory Muffins for IHCC
For I Heart Cooking Clubs’ Morning Glories theme this week, I revisit a muffin recipe that is chockful of apples, carrots, raisins, nuts, and coconut.
Pumpkin Apple Bread for IHCC
Another great Ruth Reichl recipe from her Gourmet days for I Heart Cooking Clubs.
Balsamic Grilled Pork Chops, Scalloped Butternut Squash, I Heart Cooking Clubs and Ruth
Join me in joining IHCC as they celebrate Ruth Reichl. Today’s recipes come from Gourmet TODAY and a vintage Gourmet magazine, circa 2003.
Garlic and Sapphires (and Strozzapreti with Tomatoes, Olives & Herbed Goat Cheese)
Ruth Reichl’s Garlic and Sapphires is the June/July selection for Cook the Books. Join me in my re-reading of Reichl’s reflections on being a disguised NYT’s food critic.
Review of My Kitchen Year with Painless Pasta
I know this book has been out for a while, but I sat down last weekend and read it cover to cover. It’s another Reichl classic.
Spaghetti Carbonara
Spaghetti Carbonara is one of my all time favorites and this recipe comes from my favorite food writer of all times, Ruth Reichl. Join me for this month’s Cook the Books feature, Reichl’s Comfort Me with Apples.