We’re almost through the summer season, which means we have collectively read A TON of books this summer! One of the best parts after publishing the
They're the ones I cook again and again.
They're the ones I cook again and again.
“It was kind of magical.”
They're the ones I cook again and again.
Today marks the beginning of a six-month cooking adventure with Ruth Reichl. I ordered Ruth's The Gourmet Cookbook, which is the largest cookbook I own, at over 1000 pages and over 1000 recipes. The cookbook is so big it's funny. My 11-year-old son says, "Wow, mom. You're like the biggest food nerd ever." Every time he sees me with it he tells me, "If you read that whole book then I'm gonna expect you to know everything there is to know about food." I've spent hours pouring through the book and I still haven't been able to look through it completely, which is saying something. It is simply enormous and full of great recipes and quite simply, I adore it. I highly recommend it to all avid home cooks. I'm in a fit of laughter today because out of this ginormous cookbook full of recipes I've chosen to share Parmesan Walnut Salad in Endive Leaves first. How does that happen? Let me explain. I started a list of all the Ruth recipes I wanted to make and as usual, it became quite long. I was thinking about starting my adventure with a pasta dish like Macaroni and Cheese or Four-Cheese Pasta, but then I started to think about how I was going to make a pasta dish next week. Then I thought about making a dip, but then I remembered I was making one the week after. So, in an effort to make something completely different and unlike my next few posts, I opted for this Parmesan Walnut Salad in Endive Leaves and I'm so glad I did! The nuttiness of Parmesan is wonderfully paired alongside walnuts. Then the Parmesan and the walnuts are coated with a light touch of mayo, lemon juice, and olive oil, as well as finely diced celery and parsley. You've got a bit of everything as far as texture and flavor go. It's chewy and crunchy and bright and flavorful. The slight bitterness of the endive leaves makes it the perfect vehicle for the nutty sweetness of the Parmesan and walnuts. This is really one amazing appetizer! More importantly, I think this is an appetizer than almost anyone would love. It's healthy, vegetarian, and light yet delicious. I think that goes a long way at parties these days. I can see the plate being wiped clean every time. Thanks to Ruth for an amazing recipe that will be a new go to! Parmesan Walnut Salad in Endive Leaves Adapted from The Gourmet Cookbook by Ruth Reichl Makes about 25 Hors D'oeuvres 1 small garlic clove pinch of salt 1 tablespoon mayonnaise* 2 tablespoons fresh lemon juice* 2 tablespoons olive oil 1 (6-ounce) piece Parmigiano-Reggiano, sliced 1/8" thick and cut into 1/8" dice 1/2 cup finely chopped celery 1 cup walnuts, lightly toasted and finely chopped 1/4 cup finely chopped fresh flat-leaf parsley 4 Belgian endives, trimmed and leaves separated *Note: It's worth sourcing a very good Parmigiano for this recipe. Also, make sure your walnuts are fresh as they can go rancid if they languish in your pantry (I store mine in the refrigerator). When I typed up this recipe I realized that I omitted the olive oil by accident. This makes sense because my salad became dry when it sat and I had to add in a touch more mayo and lemon juice. I bet the olive oil would've loosened things up a touch more. If not, feel free to add a little more olive oil, lemon juice, and/or mayo before serving. Also, I found the leaves were great served with a wedge of lemon for drizzling right before eating. Word to the wise, I did season the dish with a touch of salt and pepper. I love salt and use it liberally. I held back on the salt in this recipe and was happy I did. I think it can quickly become too salty. Using a large knife, mince and mash garlic to a paste with salt. Whisk together garlic paste, mayonnaise, lemon juice, and oil in a medium bowl. Stir in cheese and celery, then stir in walnuts, parsley and salt and pepper to taste. Refrigerate, covered for at least 3 hours to allow flavors to develop. Mound 1 tablespoon salad onto wide end of each endive leaf. Arrange on a platter and serve. Every Sunday @ Kahakai Kitchen
They're the ones I cook again and again.
They're the ones I cook again and again.
They're the ones I cook again and again.
Spaghetti with Ramps
They're the ones I cook again and again.
It's January 1951 at Gourmet, and the editors are celebrating the magazine's tenth anniversary by reprinting their most frequent requests.
For more info and MKY recipes, head here.
We asked Ruth Reichl, author of "My Kitchen Year: 136 Recipes That Saved My Life," what to cook in tricky everyday situations.
They're the ones I cook again and again.
They're the ones I cook again and again.
They're the ones I cook again and again.
They're the ones I cook again and again.
This recipe—a rhapsody for sweet, bitter, and salty—is based on one from Ruth Reichl, published in Gourmet Today.
They're the ones I cook again and again.
A new memoir by its former editor-in-chief shines a light on the world of high-end magazines -- before the financial market tanked.
I have avoided mentioning the state of the world for the past several weeks because I just can't find the words. In the beginning, I stared at the wall marveling at how surreal this all is. It was all I was capable of. Nowadays, I've concluded that I simply cannot watch the news. It's not good for my mental health. So I get up and try to be productive. My focus is almost completely gone. I can't focus enough to watch a show or read a book. My hands are raw from cleaning (I tend to clean when I get stressed). Some days I don't feel like cooking. Some days I do. Then I worry that there are no groceries in the stores and there hasn't been for days. Should I be trying to really stretch every single ingredient I have in my house? Trust me, I'm stocked up. We have plenty for now, but I worry. I don't want to go to the stores. It seems like there's nothing there anyway and I don't want to catch the virus. So I stay home and take stock and order food online. I've become a full-time quartermaster, doing inventory and staggering deliveries. One thing I'm thankful for is my weekly Misfits Market box. I've mentioned it before, but I will mention it again because Misfits delivers organic fruits and veggies to your door each and every week. After your first week, you can choose from a list of things and even add some add-ons to your order. They are keeping me stocked with the most delicious organic fruits and veggies regularly! Yes, occasionally something is misshapen or has a mark, but I'm fine with that on a regular day, so I'm definitely fine with that in these uncertain times. I urge you all to find a similar source for fresh produce. Unfortunately, I think things will be like this for a while. This week I was able to add on two packs of the most beautiful organic blueberries. They arrived in perfect condition. Not one single blueberry was bad. I debated at length on what to make with them. Did I want to make blueberry syrup for pancakes, which would really make my blueberries stretch OR did I want to make some blueberry muffins like my mom used to make all the time? Since I've been thinking about my mom a lot lately I opted for Ruth Reichl's Blueberry Muffins with Streusel and I'm so glad I did! With two full cartons of blueberries, these muffins are definitely blueberry forward...AND I LOVE THAT! The batter is light and tender and so is the streusel topping, which allows the blueberry to be the shining star. These are the blueberriest blueberry muffins I've ever had and I think it may very well be my all-time favorite blueberry muffin recipe! I added a little vanilla glaze to the tops, simply because I had some on hand, but these are absolutely perfect either way. I know, without a doubt, my mom would love them. I take a bite and think of her. I know she would be in disbelief at the world around us, as I am. I know she would feel the uncertainty. I know she would tell me to put on a smile and do what I can to help, so I mail cards to my students to tell them how much I miss them. I set candy on their porch early in the morning. We organize a teacher parade around our school neighborhood and I paint messages for the kids on my car. I give pep talks. I say prayers. I cook and I bake. I feel the overwhelming sense of grief in the pit of my stomach. We do what we can and we keep going. I hope you and your loved ones are well. Please take care. Blueberry Muffins Adapted from The Gourmet Cookbook by Ruth Reichl Makes 12 muffins For Batter 6 tablespoons butter 1/3 cup whole milk 1 large egg 1 large egg yolk 3/4 teaspoons vanilla extract 1-1/2 cups all-purpose flour 3/4 cup sugar 1-1/2 teaspoons baking powder 3/4 teaspoon salt 2 cups (12 ounces) blueberries For Topping 3 tablespoons cold butter, cut into 1/2-inch cubes 1/2 cup all-purpose flour 3-1/2 tablespoons sugar Make the batter: Put a rack in upper third of oven and preheat to 375F. Generously butter muffin cups. Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in blueberries. Divide batter among muffin cups and spread evenly. Make the topping and bake: Combine all topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups. Bake until golden and crisp and a wooden pick or skewer inserted into center of muffin comes out clean, 18 to 20 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.
This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday's lunch. A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, chopped prunes, and cider vinegar added for good balance and occasional suggestions of sweetness. Because the loaf is baked without a loaf pan, there's plenty of well-browned crust to go around.
Simple, classic matzo brei can go two ways: savory or sweet. This versatile recipe for the ultimate Passover comfort food lets you decide how to take it.
One of my greatest idols is Ruth Reichl, a clever writer who delightfully manages to approach food with just the right balance of weightiness and sense of humor, the latter often a rare commodity among “serious” authors. I love Reichl’s recipes, I love her storytelling, and I always benefit from her vast knowledge. This recipe—a rhapsody for sweet, bitter, and salty—is based on one of hers, published in Gourmet Today, a selection from the sadly defunct Gourmet magazine, which Reichl edited for many years. Recipe from Plenty More (Ten Speed Press, 2014).
Read an excerpt from her new memoir ‘Save Me the Plums’
Author of ‘Tender at the Bone,’ Ruth Reichl has released a new memoir, ‘Save Me the Plums.’ The book chronicles the last days of Gourmet Magazine.
The editor in chief of Gourmet joins Terry Gross to discuss the surprise announcement that the venerable magazine will publish its final edition in November. Along with recipes and regrets, she'll talk about her new recipe book, Gourmet Today.
I've just enjoyed Ruth Reichl's book about her time as a restaurant critic for the NY Times, "Garlic and Sapphires". She gives a simple, practical recipe for roast chicken that I thought great, although I did tweak it a tiny bit. She considers that it's not necessary to "make a big to-do about roasting chicken". She's so right ...
Read an excerpt from her new memoir ‘Save Me the Plums’
