jeffrey brown recently helped ruth reichl prepare a meal in her new york city kitchen. >> 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-- "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 1970's, as a critic at the "los angeles times" and "new york times," and in her best- selling memoirs. now suddenly jobless, what to do? she hunkered down, started whipping up recipes, and tweets about them, gaining a large new following. in her new york apartment recently, we talked about life changes and the simple pleasures of cooking. so i'm getting the tuscan kale? that's what you picked? >> that's what i picked. you sound like a vegetable guy to me. this is one of my favorite vegetables. i love tusc
