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Showing only recipes by “Ruth Reichl.”

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Black and White Cookies

These dramatic cakelike cookies are a New York City favorite — and we think they deserve a wider audience.

by Ruth Reichl


Tiny Chocolate Chip Cookies

Preheat oven to 400°F.Beat together butter, sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat i...

by Ruth Reichl


Rhubarb Roulade

Make cake:Preheat oven to 350°F. Butter a 15- by 10- by 1-inch shallow baking pan and line with wax paper. Butter paper and dust with flo...

by Ruth Reichl


Key Lime Cheesecake with Mango Ribbons

If you can't find fresh Key limes in your area, you can substitute bottled Key lime juice. We've tried several different kinds in our tes...

by Ruth Reichl


Hot Crab and Artichoke Dip

Dip can be prepared (but not baked) 1 day ahead and chilled, covered.

by Ruth Reichl


Coconut Shrimp with Tamarind Ginger Sauce

Special equipment: a deep-fat thermometerTamarind concentrate is vailable at Latino and Indian restaurants and at Kalustyan's (212-685-34...

by Ruth Reichl


Grilled Calamari with Arugula

Squid can vary quite a bit in size. If you get lots of little squid (under 2 inches each, not including tentacles), they'll need less pre...

by Ruth Reichl


Chestnut Ravioli with Sage Browned Butter

Coarsely chop chestnuts.Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edge...

by Ruth Reichl


Asparagus Salad with Celery Leaves, Quail Eggs, and ...

Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water ...

by Ruth Reichl


Skirt Steak Fajitas with Lime and Black Pepper

Prepare grill for cooking.Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt an...

by Ruth Reichl

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