Renowned food editor Ruth Reichl is joining Town & Country as contributing editor. Her column, “Heirloom Varieties,” debuts in the Hearst-owned glossy’s October issue, which hits newsstands on Sept.

Ruth Reichl believes food choices can tell you a lot about a person: who they are and who they want to be. It’s even more apparent if the person in question is a world famous food writer. “I think ...

We’ve all sought consolation from disappointment in food. For Ruth Reichl, the act of cooking became a life saver of sorts. A glamorous career of writing for some of the country’s most distinguished ...

“What I would really like,” the French chef Marc Meneau told Ruth Reichl in 1990 when she was this paper’s restaurant critic, “is to throw out the foie gras at the end and just eat the lentils.” ...

SPENCERTOWN, N.Y. — Ruth Reichl — former Gourmet magazine editor-in-chief, restaurant critic for The New York Times and food editor of The Los Angeles Times — has seen food trends come and go, helped ...

Ruth Reichl’s first experience with Gourmet magazine was in a dusty bookstore when she was 8 years old. She found an old issue that captivated her and inspired her to try cooking at home. Those early ...