Women in my kitchen

So, it turns out that Ruth Reichl is every bit as charming and lovely in person as she is on the page. Of course she is.

Crappy, rushed, omg-I'm-embarrassing-myself fan photo
I took of Ruth being charming and awesome

And Gourmet Today? It's a tome. Wow. I think I'll start lifting weights with it. And cooking from it starting this weekend, by the way.

Since I clearly still have fantastic food-writing women on the brain, here's a recent dish courtesy of Judith Jones, who adapted it from her pal James Beard. (Sigh.)

Be sure to mix the pasta well in your serving bowl for the flavors to meld. This recipe makes more than enough for two hearty servings. It's a great light pasta for dinner anytime, perfect with a bright green salad. It'd also be perfect at a summertime lunch with your girlfriends and some crisp, cool wine. Enjoy! (And thanks, Judith.)

James Beard's Swordfish-Olive Pasta

1 6-ounce swordfish steak (this will be a small-ish steak)

1/3 cup (or more, if you love them) finely chopped Italian black olives

Salt and freshly ground pepper

6 ounces bite-size pasta (fusilli, gemelli, penne, etc. - a little less than half a box)

2 large shallots, sliced thin

2 large garlic cloves, sliced then

2 tablespoons olive oil

1/2-1 teaspoon herbes de provence (or your favorite dried herb blend)

1+ tablespoon capers

Chopped fresh parsely

Rub a little oil on both sides of the fish and place it on aluminum foil. Broil for 4 minutes on one side. Turn, top with olives, and broil for 2-3 minutes.

Bring a large pot of salted water to boil and drop in the pasta. While it cooks, saute the shallots and garlic in the olive oil over low heat until they're soft (don't let them brown). Add the dried herbs and capers. Slice the swordfish in thin strips and place it along with the olives into the shallot/garlic mixture.

When the pasta is al dente, drain it, reserving 1/2-cup of the cooking water. Mix together the pasta and swordfish, adding cooking water as needed to moisten the pasta.

Season with salt and pepper, then toss into a warm bowl. Sprinkle fresh parsely on top, and freshly grated parmigiano-reggiano, if that's your style.