Ruth Reichl Knows How to Make Life Delicious

I’ve always thought that eating is the most fun you can have with your clothes on. Well, it’s not so bad with your clothes off either. But for as much as I’ve enjoyed and I’m grateful for a career writing about both food and fashion, food does something that fashion doesn’t. It engages all of your senses. I’ve never understood anyone who just eats to live. I mean, like, what’s wrong with you? For me, having a passion for what sustains and soothes us is just one of life’s great delights.And there is no one, absolutely no one, who writes about this big love with more relish, passion, warmth, insight, and more consistent and healing joy than Ruth Reichl. Though Ruth is probably best known to many as the former legendary and mysteriously dressed restaurant critic for the New York Times, and later as the editor-in-chief of Gourmet magazine. You have to read Ruth when she is writing just feet from her kitchen or strolling through a green market to be swept away by her unabashed delight being inspired by the sight of a ruby red rhubarb or chopping up her own steak to make hamburger meat.It’s not just that her writing makes you hungry. She reminds you of the wonder of nature, of the incredible alchemy of cooking, of the immediate satisfaction of creating something delicious and then the magic that happens when you share it with others. Reading Comfort Me With Apples, Garlic and Sapphires, and Tender at the Bone. Damn, I even love the book titles. You can’t help but be seduced by her into believing that food is an endless and uplifting adventure. And if it results in any longing, it’s only because you are not sitting at her table when she serves you her carbonara. I am just tickled that she is here with me this week.