about tori ritchie

about tori ritchie

Welcome to Tuesday Recipe  — a collection of hundreds of recipes that I’ve sent on Tuesdays since 2007 (Tuesday Recipe also shares the initials of my nickname, TR). Click on the archives to see an index of the recipes or search by ingredient or recipe name in the search box at right. Take a look at this video if you want to see how Tuesday Recipe got started. If you want to know more about my food opinions, click here.

I’ve been working as a cooking teacher, cookbook author, editor, freelance writer, and occasional TV host for decades. Here’s what I’ve learned: my pet peeve in the kitchen is grating cheese, my favorite kitchen tool is a rubber husband, and most people use exclamation points too often!! My most recent book is The Side Dish Handbook. My other favorites are Braises & Stews, Party Appetizers, and Cabin Cooking. I teach an annual class about how to write a cookbook at Stanford Continuing Studies. I doctor cookbook proposals, I try to keep up on Instagram, and I still cook at home almost every day. A few years ago, I completed an MFA in non-fiction writing at the University of San Francisco, something I’ve been wanting to do for decades.

Even though I trained at Tante Marie’s Cooking School, completing a 9-month professional course and doing an externship at Chez Panisse Cafe, I’m proud to call myself a cook and not a chef. In my view, chefs work in restaurant kitchens and cooks work in home kitchens and there is a big difference between the two. My mission is to help home cooks.

In addition to writing and editing, I’ve done a lot of TV, from 91 episodes of Ultimate Kitchens on Food Network to a reality show on the web called In the Kitchen with Tori Ritchie. For many years, I did a series on CBS The Early Show called The 5-Minute Cooking School with Hannah Storm. Being on camera was fun and nerve-wracking — I cut my finger on live TV twice, but I also got to appear on Oprah.

When I’m not in the kitchen, I might be leading a food tour with Edible Excursions or I might be swimming in San Francisco bay or paddling over it on a standup board. If it’s a really good year, I spend part of it in Italy. Cooking is a wonderful life.