Getting Better at Uncertainty

Welcome. It was midway through Thanksgiving dinner when my phone buzzed with The Times’s push alert about the new variant. I contemplated not sharing the news with the table — better to let them enjoy the meal in peace — but I remembered that these were the very people from whom the virus had kept…

The Best Charcuterie Board

Good morning. What a run it’s been this past week, from Thanksgiving into Hanukkah, and Christmas looming with its ham and sugar cookies. You’d be excused if tonight all you want to do for dinner is eat celery stalks with peanut butter while listening to “(Not So Ancient) Yul-Tide Carols” on Spotify. It’s exhausting, what…

Ruth Reichl Will Write a Substack Newsletter

Ruth Reichl has practiced food journalism in nearly every form imaginable. She’s gone from a job as restaurant critic at a weekly California magazine to a similar post at The New York Times. She’s held the top editing spot at Gourmet magazine, written memoirs, produced television shows and once served as editorial adviser to Gilt…