Ruth rE­IchL

Town & Country (Philippines) - - CONTRIBUTORS -

This is­sue marks the de­but of Heir­loom Va­ri­eties, T&C’s new food col­umn by the for­mer Gourmet ed­i­tor in chief and New York Times restau­rant critic. Ruth’s first sub­ject: the pricey and rare Rogue River blue cheese. “I ate my way through a quar­ter pound, try­ing to find the words to de­scribe the fla­vor.”

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