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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Things I Love

I've been looking for one of these for a while now. I love the idea of spraying olive onto pans - or spraying neutral oil onto cake pans - but every time I think of using an aerosol spray, I think about the ozone layer. Besides, I like to control the quality of the oil I use. I've bought regular...

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How To Cook a Perfect Piece of Salmon

Diane Johnson’s Salmon Cooked on Salt (from the Gourmet Cookbook) This is just about the easiest way I know to perfectly cook salmon. If you’re using wild Alaska salmon, you’ll end up with a piece of fish that’s tender, moist, incredibly delicious - and completely sustainable. Get out your 10-inch cast iron skillet and fill it with 2 cups of...

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Big Fish and Endless Roe: More from Alaska

The Adventure Continues Five days in Alaska has left me with an extraordinary respect for the last wild food we eat - the people who catch it - and the way this fishery is managed. And a new understanding of just how difficult fishing can be. I managed to catch a rockfish, but the big fish, the one that might...

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