The truth is, as much as I loved writing restaurant reviews, it always felt very self-indulgent to me. It was so much fun, I loved doing it, but there's so much else to say about food.
From Ruth Reichl
What I like best is the challenge of learning something I didn't know how to do, going beyond my comfort level.
When I came to 'Gourmet,' I had no clue how to run a magazine; for television, I am fascinated to learn about editing.
A real woman is someone who knows what she wants. If you want to stay home, that's fine, but you have to be clear-eyed.
I don't care what a lot of anonymous strangers think about restaurants.
Some magazines are run from the top down, where the editor-in-chief decides what every article is going to be and who's going to write them, and then they're doled out. My idea is to do it the opposite way, to do it from the bottom up.
My idea of management is that what your job is as the boss is to find really good people and empower them and leave them alone.
I came from a family where, you know, we sat down at the table every night, and you better have a story to tell. My father never wrote his stories down. And you know, I learned that they went farther if you wrote them down.
I bake bread nearly every day; I use Jim Lahey's no-knead method and leave it to rise overnight.
Let's face it: my life tends to revolve around food, and I love feeding people.
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