Ruth Reichl had her fridge raided today by Salon. After swearing that the hot dogs, Campbell’s Soup, and bottle of El Paso that hides “better salsa” belong to her husband, Reichl proudly shows off her warty knobbed russet apples, strawberry elder flower jam, and lacinato kale. Letting her Southern Californian roots show, she has a bottle of Sriracha stocked and while eying her husband’s Durkee dressing reveals that she’s “not really a big mayo person.”
Reichl is a major fan of fried rice though, which she names as her favorite on-the-go food, and plans to take on a gnocchi recipe from Gourmet’s October issue as proof that “I really do make a lot of the recipes from the magazine.” Reichl’s new favorite accoutrement is a banana leaf to lend exoticism to her dishes. But during her Thanksgiving prep of mashed potatoes tried not to “do the whole Bouchon thing, where you put in more butter than potatoes.”
Ruth Reichel Has Better Salsa [Salon]
