Chef Ruth Reichl
Ruth Reichl is an author, editor and food critic. Her food writing started with Mmmmm: A Feastiary (1972), and went on to be food writer, restaurant editor and restaurant critic at New West magazine, the LA Times and the New York Times before being the editor-in-chief at Gourmet. She has been outspoken on the sexism in restaurants and the pretentiousness of fancy New York restaurants. She’s received wards for her books by the James Beard Foundation, as well as by the Association of American Food Journalists.
* * *
March 31st is Clams of the Half Shell Day. Not a fan. Not raw, not cooked. The closest thing to a recipe I have containing them is actually for oyster dressing that my dad and husband eat at Thanksgiving. I did find an informative article about them, though, for those of you who do like them.
After three months of writing daily posts, I am switching to weeklies that have seven foodie holidays per post instead of single holidays. Frankly, even writing several scheduled posts at a time is melting my brain.
|Available at Amazon.|