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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My Dinner at Elan

Sea urchin guacamole? I was skeptical. How is it possible for the delicate flavor of sea urchin to survive the onslaught of heat? How could the soft pillowy texture not disappear into all that avocado mush? But that's what's so great about David Waltuck: he knows what he's doing. One taste of this and you say, "How come I never...

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Playing with Fire

The weather was glorious. The food was fantastic. The chefs were happy - well, everybody was. A group of American and Canadian chefs gathered yesterday in a field in the Hudson River Valley( just outside of Hudson, New York), to grill food, share ideas and raise money for the FarmOn! Foundation. These multi-chef events are often disappointing. This one was...

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How To Cook a Perfect Egg

There's no beating a gently-cooked egg. You’ll certainly get a silkier curd with slow cooking, but the real boon is flavor: like the difference between an egg from your own chicken and an egg from an assembly line, slow cooked eggs just taste better. They’re more deeply themselves. Alice B. Toklas cooked her eggs in a double boiler, using lots...

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