Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard... MORE

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So Brave

Paula Wolfert has always been one of my heros. She has the best palate of anyone I've ever met, and her cookbooks are meticulously researched, beautifully written and completely reliable. I've been cooking from her books since I first discovered Couscous and other Good Food from Morocco in 1973. But now she's doing something even more admirable: going public about...

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A Better Bird

Guinea Hen Full disclosure: this was a gift. I ordered some steaks from DeBragga, and when I opened the box I found this guinea as well. It didn't look like much - a scrawny bird, feet still on, very long wings, its deep red flesh glowing through the skin. I threw it into the refrigerator thinking, "I'll deal with you...

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Things I Love

Hand Harvested Salt Am I crazy? Maybe. This salt cost $12 for 4 ounces. But I love the way it looks skittering across the top of a fried egg - or just about anything else - and I love the way it feels in my hand. I love the taste too - like a mouthfull of arid ocean. Jacobsen salt...

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