jeffrey brown recently helped ruth reichl prepare a meal in her new york city kitchen. 's an encore look. >> brown: spicy tuscan kale, pork and tomatillo stew, and, yes, cake that cures everything, just some of the recipes that ruth reichl says saved her life and are now collected in her new book, part cookbook, part memoir, titled "my kitchen year." that year came in 2009, when" gourmet," the nation's oldest food and wine magazine, was suddenly shut down by its publisher, conde nast, and reichl's ten-year reign as editor abruptly ended. she'd been one of the country's most prominent food writers since the 1970s, as a critic at the "los angeles times" and "new york times," and in her bestselling memoirs. now suddenly jobless, what to do? she hunkered down, started whipping up recipes, and tweets about them, and gained a large new following. in her new york apartment recently, we talked about life changes and the simple pleasuren of cooking. so, i'm getting the tuscan kaleg that's what you picked? >> you are-- that's what i picked. you sound like a vegetable guy to me.u (