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When Ruth Reichl’s Gourmet magazine shuttered in 2009, she was down, but certainly not out.
Since then, the former editor in chief has remained ever present in the food world, mostly through use of her Twitter account — she’s nearing 100,000 followers — on which she waxes poetic about her daily food thoughts and recipe ideas.

“It’s the nature of the industry, a sign of the times,” Reichl says of the food world’s move from cookbooks and magazines to websites and social networking. “You can’t stay in one place, you have to move with it.”

And that’s how she found herself as editorial adviser of Gilt Taste, the latest franchise in Gilt Groupe’s array of websites.

“I didn’t know I’d end up here,” she laughs. “But I walked into the Gilt Taste office, which had only a few people at the time, and when I saw what they were doing, I was amazed. I was blown away by their energy and passion, and also by their innovation, their ability to see an online food magazine in the way no one had seen one before. I couldn’t help but think that this was something really special.”

Indeed, among websites and blogs dedicated to the food world, there is nothing quite like Gilt Taste right now.

The site incorporates editorials (“What Will Fracking Do to Your Food Supply?” by Barry Estabrook) and recipes (“Salt and Sugar-Cured Asparagus, Poached in Butter,” by Melissa Clark) with an added sales aspect.

Users can purchase everything from live Maine lobsters (delivered overnight), to a selection of Murray’s cheeses, to gourmet truffle honey, to picnic boxes with a click. Recipes, like the Hama Hama & Blue Pool Oysters below, will include links to purchase everything from the oysters to the vinegar.

“Gilt Taste incorporates the way the food industry is moving,” says Reichl. “It’s comprehensive and all-encompassing. And it looks really beautiful, too.”

Gilt Taste launched just last week, making it a great resource for New Yorkers looking to enjoy quality
seafood or barbecue this summer without leaving the city. Here are, Reichl’s picks for a Memorial Day spread.

Or any weekend, for that matter.

Find the recipe here: