This memoir with recipes is an unusual cookbook — it follows
the year after the folding of Gourmet magazine, when Ruth Reichl was left reeling and found her way through that transition through cooking and food. We talk about the wide variety of recipes, mixture of prose and recipes, and whether we liked the things we made from this book.

Recipes mentioned in this episode:

• Khao man gai


• Borscht salad


• Cider-braised pork shoulder


• Thomas Keller roast chicken


• Food cart curry chicken


• Roast leg of lamb with fresh mint sauce


• Chicken liver pate


• Beef, wine and onion stew


• Tart lemon tart


• Gingered applesauce cake with caramel


• Linzer torte

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• Cook along with us! Our next cookbook episode (airing 2/19/2025): Cooking in Real Life, by Lidey Heuck