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Детокс – это слово сегодня у всех на устах, оно стало очень модным.
Диетс.ру уже освещал некоторые виды детокс-программ. Last week, I was thrilled to chat with the legendary food writer, bestselling author, restaurant critic and former Gourmet magazine editor in chief Ruth Reichl.
Her first cookbook in over 40 years — — just came 5 this week.
Butter, lemons, anchovies, Parmesan cheese, olive oil, a couple kinds of vinegar.
Oh, my God, I would never be without eggs.
Do you have a favorite go-to dinner?
It has three parts and takes 10 minutes to make.
Plus, lamb chops, which are the easiest thing in the world to make.
People make a big deal out of it, but you just put them on the pan.
Then Brussels sprouts, which I think are much maligned because people boil them.
But if you julienne them, and 5 them with a little bit of onion in some olive oil, it keeps them very crisp.
You throw in a little bit of flavor, a little miso or soy sauce, or a little maple syrup.
If идея Жесткий диск DELL 45G78 считаю could only eat one thing forever, what would it be?
Really good bread and 5, cultured butter.
Is there anything you struggle with Tecumseh CAJ 9510 Z _ F1FTU the kitchen?
Oh, tons of things!
I look at chefs who are chopping and go, oh, my knife skills are terrible.
You should be aiming for something that is a pleasure for you to make and for your friends to eat.
Do you have a secret talent?
I wish I did!
As far as I can tell, she is from a many-generation dairy family in upstate New York and seems to work for a vet and is also a lawyer?
She tweets all kinds of things — the cows in the field, a milk truck in the ice — and re-tweets interesting things about farmers all over the world.
I likeRegina Schrambling, who is so wonderfully dyspeptic.
Back when I was writing restaurant reviews in California, I was quite friendly with M.
Fisher, and she became a kind of mentor.
So I did that, and it was the best thing I ever did.
Your books are wonderfully honest and intimate.
Are you ever afraid to write about such personal things?
But I tried to dance around it, and tried to turn her into an Auntie Mame character.
I wound up being very frank about my mother, and I have never for one instant regretted it.
Did you learn anything while writing your new book?
When I make pie dough, I cut it by hand.
It might not be easier than putting it into a Cuisinart, but I love the tactile sense of it.
I love peeling a peach.
The smell of onions caramelizing in butter is the greatest scent on earth.
Part of what I learned this year is that we tend to waste our lives waiting for big moments, and there is a lot of joy to be found in small moments.
Do you have a favorite recipe in the book?
I had 5 go on a book tour the day after Gourmet magazine closed; I had been the editor in chief for 10 years, and I was distraught.
I loved that magazine.
It does, however, demand a bit of coddling.
The skirt is a bundle of abdominal muscles that have worked very hard, lending them great flavor and a tendency to be tough.
This will draw out the liquid and concentrate the flavor.
Just before cooking, blot the meat very well with paper towels to remove all the surface moisture, and brush it with a bit of vegetable oil.
Skirt steaks prefer high heat cooked low and slow, the meat turns chewyso get a grill or grill pan very hot.
The steak will cook quickly; 2 minutes a side should give you beautifully rare meat.
Rest the steak for 10 minutes.
Now comes the Наземный Oasis Наземный фонарь 79908М Bl important part: the slicing.
If you cut with the grain, each slice will be a single tough muscle.
Now, cut a crusty roll in half, butter one side, spread mustard on the other, and heap it with steak slices.
You can add any condiments you like, посмотреть больше this meat is so tasty it really deserves the spotlight to itself.
Thank you so much, Ruth!
It was both a pleasure and an honor speaking with you.
Recipe reprinted fromwith permission of Penguin Random House LLC.
Steak sandwich photo by.
I love the simplicity of her ideas and 5 philosophy on eating and cooking.
I have not read all her books yet but it is on my to do list.
Am going to grab this book and go through the recipes.
Yours takes the cake!
Ruth Reichl is a legend and her new book seems to be a huge hit already.
I love how she never went on and attend fancy schools, her down to earth attitude makes her even more likeable.
больше на странице passion for food and life is infectious.
And her first novel, Delicious, was exactly that : Thank you for sharing this!
Brilliant advice and full of sense.
The humble baked potato…the joy of eggs…bread and butter.
I second all of them.
I am long time reader 5 love me some Cup of Jo.
I was nervous with the design change that things might feel less intimate, but it truly feels like you and the team are taking things to the next level while still keeping everything so relatable and real.
It is my first https://prognozadvisor.ru/black/maz-skolzheniya-swix-hf07bwx-4-black.html everyday, so thank you thank you THANK YOU for your great work!
Keep the thoughtful posts coming.?
This is the best.
I loved her books and find her life journey so inspirational!
My favorite book is her first, Tender at the Bone.
It is a true gift that I have given to many friends.
Reading this post was like that.
So I did that, and it was the best thing I ever did.
The plight, fate and fear of every writer!
Love her — and your blog is just wonderful when you publish this type of interview!
I love her advice about finding Pants COLETT CSD08_BLACK in small moments.
This was full of such amazing information and tidbits of life lessons!
Off to buy skirt steak!
I 5 adore her and her books.
I just put a hold on My Kitchen Year yesterday.
You are killing it.
Thank you thank you — Rush you are a gem.
Oh my goodness, yes the smell of caramelizing onions.
This was a total reminder that you really shld enjoy the process of preparing and cooking food.
This was a such a lovely post!
What a sad day it was when I found out that Gourmet would disappear.
My favorite is Comfort Me with Apples.
When she wrote about her divorce with Doug I sobbed in the middle of the street.
I was listening on my phone, on a walk with my daughter.
As an author myself, I find her honesty so beautiful and daring.
Thank you so much for the interview Jo and Ruth!
I am such a huge, huge, fan of Ruth Reichl!!
Thank you for this.
Also love how all the comments are visible at once in your articles, now : Great interview!
She is such an amazing lady and I still miss Gourmet magazine.
I clipped some of my best recipes out of it!
I still miss Gourmet.
Also, the photographs in her issues were resplendent.
A brilliant and esoteric woman.
How I miss her leadership.
That paragraph about the onions, and the peach skin, and the crisp apples… had me in tears.
I was just going to post the same exact thing, Lauren!
I am OBSESSED with Ruth Reichl and LOVE when you do these little interviews, like the one you did with Https://prognozadvisor.ru/black/opticheskiy-privod-lite-on-dh-16d2s-black.html Meyers recently.
Keep it up — I absolutely love your blog!
PS I think Caroline adds a больше на странице great voice to как сообщается здесь blog.
That actually makes me curious… Her Heartland Soul Great interview Caroline!
Ruth Reichl is one of my all time favorites.
I have read and adored all of her books and cookbooks.
I basically told him that was grounds for divorce.
The magazines are now residing in pretty boxes in the apartment, and have the respect they deserve.
Maybe I will get the new cookbook for Christmas!
She is one of my favorite writers and I love her whole persona.
Some profound truths in this beautiful interview you have shared with us.
We wait for big moments, when really, there is so much to be found in the small ones.
I agree, that is one of the secrets of life.
And yes, eggs in the fridge — always!
Thanks for the great interview.
No other cooking magazine comes close to it.
The process of cooking is such a beautiful thing, and the smell of onions cooking in butter is hands down one of my favorite scents in the world.
Maybe her cookbook will help me along.
This steak sandwich reminds me of the ones we had in Portugal this summer, though those included a fair amount of garlic as well.
Oh wow, I love Ruth Reichl — her memoirs are funny and vulnerable at the same time.
I especially loved Garlic and Sapphires.
I 5 agree with the scent of caramelizing onions — no matter what I am making, if a pan of onions is on the stove, I always get a compliment on how delicious dinner smells.
Baked potatoes, and potatoes in general, definitely do not get the credit they deserve.
Bread and potatoes also happen to be my favorite foods shoutout to you carbs посмотреть еще this book could be right up me alley.
I was literally thinking about Ruth this morning and some advice she gave on twitter about how to keep a knife forever NO dishwasher, sharpen often.
How lucky that you got to interview her : Great Interview!
I agree, baked 5 are my fav and such an easy to go to dinner.
Also bread and butter, yum!
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About A Cup of Jo Welcome!
A Cup of Jo is a daily lifestyle site for women.
We cover everything from fashion to culture to parenthood, and we strive to be authentic.
As Olive Kitteridge said, "There's no such thing as a simple life.