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Ruth Reichl

Ex-editor, Gourmet · ex-NYT critic

Editor-in-chief of Gourmet from 1999 to 2009 and earlier the New York Times restaurant critic. Author of the memoirs Tender at the Bone and Garlic and Sapphires.

Wikipedia ↗

Ruth Reichl is cited in 6 MyTastr rankings: best balsamic vinegar, best anchovies, best capers, best dried fruit (who to buy from), best Sichuan peppercorns (huajiao) and best doubanjiang (chili bean paste).

Their 6 picks

  1. 2

    Acetaia Pedroni (Modena)

    #2 in best balsamic vinegar

    Source: townandcountrymag.com ↗

  2. 3

    Don Bocarte Cantabrian anchovies

    #3 in best anchovies · also chosen by Ruth Reichl

    Source: ruthreichl.substack.com ↗Disclosure: Nialls Fallon co-founded Minnow, another tinned-fish brand

  3. 1

    La Nicchia Capers of Pantelleria IGP in Sea Salt

    #1 in best capers

    Source: ruthreichl.substack.com ↗

  4. 1

    ApricotKing Dried Blenheim Apricots (Extra Fancy or Slabs)

    #1 in best dried fruit (who to buy from)

    Source: townandcountrymag.com ↗

  5. 1

    The Mala Market Da Hong Pao Sichuan Pepper (red)

    #1 in best Sichuan peppercorns (huajiao) · also chosen by Ruth Reichl

    Source: ruthreichl.substack.com ↗

  6. 2

    Yi Feng He 3-Year Aged Pixian Doubanjiang (Juan Cheng’s maker)

    #2 in best doubanjiang (chili bean paste)

    Source: omnivorescookbook.com ↗

Cited from public sources; Ruth Reichl has not endorsed MyTastr.

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