Traditional recipes

Ruth Reichl's Pancakes and More Recipes

Ruth Reichl's Pancakes and More Recipes


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Check out our editors' picks for this week's top food section recipes.

NY Times
Mark Bittman's simple olive oil poached fish and pasta would work wonders any weekday night.

SF Chronicle
Pork and beans go beyond boring in this slow-roasted pork recipe.

LA Times
Enjoy the last weeks of summer with this watermelon, mint, and feta salad and cumin-lime dressing.

NPR
Nothing is better than sangria... except for sangria ice pops.

Chicago Tribune
And for the kiddies, make these classy vanilla pudding pops with quality vanilla.

Seattle Tribune
Poached shrimp may just be the easiest thing ever.

Kitchen Daily
Ribs and fruit is a genius combination, especially if it involves a blueberry glaze.

Portland Press Herald
Wild blueberry upside down cake? We are so down.

Washington Post
Dare to make tuna crudo at home, and save some for the rest of us.

Wall Street Journal
Ruth Reichl shares how to whip up a perfect breakfast, including her recipe for better pancakes.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.


I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years

Ruth Reichl was the Editor-in-Chief of Gourmet from 1999 through 2009, when the magazine was shuttered for good. During her time at the top of the world's classiest food rag (which she chronicles in her new book, Save Me the Plums), Reichl published writers like David Foster Wallace and Ann Patchett steered the magazine into food politics and, of course, ran hundreds of recipes—including these ten, which she remembers as her absolute favorites.