Ruth Reichl, Editor in Chief of Gourmet magazine, spoke at The Journalism School last week. And not surprisingly, I was seated in the front row, looking doe-eyed at the culinary grandmaster. Reichl discussed her past career experiences, the fate of magazine readership and the future of the culinary media industry. She was refreshingly simple in her approach to food. “The thing about good food is that anybody can recognize it,” Reichl said. The one-time food critic added that Korean cuisine will be the next trend in the culinary world, and so I’ve adapted this recipe from several recipes in the March issue to dip into that Korean flavor. Enjoy!
Yield: 4 servings Prep Time: Cook Time:
Sauteed Mushrooms & Spinach with Spicy Garlic Sauce
Yield: 4 servings