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 recipesâincluding these ten, which she remembers as her absolute favorites.
Spaghetti and Meatballs
I often found myself hanging around food editor Maggie Ruggiero
Raspberry Crumble Tart
Ruth Cousineauâwho wrote a wonderful cookbook called
Spaghetti with Ramps
At the very beginning of my tenure at Gourmet, Senior Food Editor Kemp Minifie
Bacon and Cheddar Toasts
This is one of Paul Grimesâ recipes, and thatâs a surprise. Paul is a painter who went to France to make art and ended up as an assistant to Simca Becksuperb food stylist
Ianâs Meatloaf
Ian Knauer started out as a recipe cross-tester. (Full disclosure; heâd been my sonâs babysitter.) But after a few years it became clear that this farmer, forager, cook, and hunter was so talented we needed to promote him to full-time food editor. He developed hundreds of fantastic recipes
