I am a huge fan of Ruth Reichl, the editor in chief of Gourmet. And even though I’ve had the privilege of meeting her, I look forward to her weekly newsletter which is such a beautifully crafted personal expression of the foodie insights that are on the her mind. In fact, it’s much more personal than a fleeting meeting. Here’s an excerpt from this week’s letter (because it really feels more like a letter, not just another newsletter):

“When I first arrived at Gourmet, I was stunned to discover that the most-requested recipes were all for salads. To me, a salad was something you threw together at the last minute from whatever greens you happened to have on hand, not something that you actually went out and shopped for. Then I became addicted to the stunning salads that our test kitchen is constantly coming up with, and I began to understand why our readers were so crazy for them.”