Patt Morrison for December 21, 2009

Gourmet’s shuttered, but Ruth Reichl is still dishing it up in the kitchen

Mercer 6234


Gourmet Food

For nearly 60 years, that flagship foodie magazine Gourmet elevated and educated American palates, but this past Thanksgiving was its swan song. Patt catches up with former Gourmet editor Ruth Reichl on saying goodbye to the magazine, what she’s up to now and what she’s cooking up this holiday season.


Ruth Reichl, former editor-in-chief of Gourmet magazine; she’s also the editor of "Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen” and author of “Not Becoming My Mother: and Other Things She Taught Me along the Way”

blog comments powered by Disqus