Better — and faster — than most take-out/delivery options.
I know people who subsist on food from delivery services day in and day out, and others who pilfer free food from tech campus cafes to take home even if they’re not supposed to.
Yes, we are all strapped for time these days. But not cooking at all is denying yourself one of the true pleasures in life to create something with your own two hands to enjoy with immediate joy and satisfaction.
Imagine being able to tell yourself proudly as you dig in, “Yeah, I made that!” rather than sheepishly admitting, “Uh, I pulled up an app for it.”
And honestly, a dish like “Chunky Black Pepper Honey Beef” can be put on the table faster than you can order and wait for take-out to be delivered.
And if you haven’t yet read her newest memoir (Random House), of which I received a review copy, you ought to pronto, especially if you were a fan of the dearly missed Gourmet magazine.
When she was the restaurant critic for the New York Times, Reichl was offered the top job at the country’s oldest epicurean magazine. Initially, she actually turned down the job as editor-in-chief of Gourmet. But she eventually reconsidered, realizing the strong pull the magazine had on her since she first leafed through its pages when she was 8 years old.
The book takes you behind the scenes of the iconic magazine, recounting how Reichl turned it around from a publication that had grown stale with ladies-who-lunch fare to one that was ground-breaking in design and text. It thrilled and surprised — until it was no more, shuttered because profit margins weren’t high enough.
I was a long–time subscriber to the magazine. But I had forgotten just how pioneering it had been. It was illuminating to revisit the topics it covered, enlisting some of the country’s best writers — not just best food writers — to pen stories never seen before, including the plight of the Immokalee farm workers in Florida, who picked the industrial tomatoes that flood supermarkets, under conditions that verged on modern-day slavery.
Or the shocking fall-out that occurred when Reichl dared to put a gloriously whimsical cake covered in cupcakes on the cover of the magazine, which somehow ended up offending a number of readers. Go figure.
