La Briffe

Sep 27, 2024 | ruthreichl.substack.com | Ruth Reichl

I was recently asked what I think about modern food writing. The question made me go back and look at my introduction to Best American Food Writing of 2018. I would say that since then things have gotten even better!Here it is, along with links to many of those articles. Food writing is stepping out. It’s about time. For far too long its’s been the timid little sister of the writing world, afraid to raise it’s voice.

Sep 13, 2024 | ruthreichl.substack.com | Ruth Reichl

And now, for a little change of pace. A few years ago I was asked to write a story about a recipe and this one floated into my mind. Little wonder: that car in the woods still appears in my dreams. And this classic cookie has been a favorite since I was very small. Different kinds of magic. My father once built a house on the edge of a dark, forbidding and wonderfully mysterious forest. For years I lacked the courage to venture into those woods.

Apr 19, 2024 | ruthreichl.substack.com | Ruth Reichl

I was in Philadelphia this week, at The Chef Conference, where hospitality professionals come to talk about important issues in the restaurant industry. It’s a truly great event, and if you work in restaurants you should check it out next year. I was particularly riveted by Kitchen Culture Clashes, moderated by Kim Severson in which panelists Marco Canora, Nina Compton, Charlie Mitchell and Karyn Tomlinson grappled with evolving expectations in both the front and back of the house.

Dec 1, 2023 | ruthreichl.substack.com | Ruth Reichl

If you follow food films, you’re probably aware of a new French film that’s all about history. (More about that below.). But as I was thinking about the film, I began reminiscing about one of the most fascinating - and delicious - meals I’ve ever eaten. My dinner at Dinner Heston Blumenthal has researched English food of the past to create an edible history lesson; when I first read about the restaurant many of the dishes sounded both interesting and awful.

Oct 5, 2023 | ruthreichl.substack.com | Ruth Reichl

As I head off to the south of France, I’ve been thinking about where and what we’re going to eat along the way. Which reminded me of one of my all-time favorite meals. It was about 25 years ago at a restaurant called Gli Archi, but it taught me a lesson that has informed every trip I’ve taken since then. “Look!”The town hung above us like a mirage conjured from the mist, ancient white buildings glittering in the sun. From down here it looked like a giant wedding cake.