Ruth Reichl has been writing about food and taking readers along for the ride for decades, at the New York Times, as an author, and as the last editor-in-chief of Gourmet — an experience she chronicled in her latest book, Save Me the Plums (coming out on paperback on May 5). She’s also never stopped cooking, and she has the enviably well-stocked kitchen to prove it.
Reichl offered up a tour of her pantry and kitchen over Instagram Live, as part of the Eater @ Home virtual event series. In the spotlight: beautiful appliances, including an antique juicer that she bought for $2 at a thrift store; treasured utensils, like a skimmer (“I make a lot of chicken stock, so a skimmer is useful... As long as you have chicken stock in your freezer, you’re golden!”) and an old-fashioned pie cutter (“I have probably had it for 40 years”); and lots of food items filling the cupboards.
Here are a few of Ruth Reichl’s favorite pantry and refrigerator staples:
- Yang Jiang Preserved Black Beans (“If you're going to do any Chinese cooking, you're going to want salted black beans.”)
- Bitterman Sea Salt
- Burlap & Barrel Zanzibar Black Peppercorns, Black Urfa Chili, and Ground Black Lime
- Royal Basmati Rice
- Red Boat Fish Sauce (“A wonderful fish sauce!”)
- Hot Fire “OG” Jala-Banero Hot Sauce
- Fly by Jing Sichuan Chili Crisp
- The Art of Pecan Pure Pecan Oil (“If you think peanut oil is good, try pecan oil.”)
- NY Shuk Signature Harissa
- Nettuno Anchovies in Sea Salt (“These are really good anchovies... They’re packed in salt and important by Gustiamo, a company I like a lot.”)
- Seed + Mill Tahini
- Berle Farm Cow Milk Yogurt (“They list the names of all the cows on the label.”)