On October 18th, learn more about the publishing world with Annie Stone, current Director of Acquisitions at Podium Audio, in conversation with Hannah Feldman of Pubmark. Read our interview with them about their experience of working and hiring in the publishing industry
Read MoreJoin us with Perpetua Charles, Publicist, Beacon Press, for the inaugural event in our virtual Professional Development Series. Perpetua will take us behind the scenes of the often mysterious publishing industry. Whether you work in publishing, aspire to, or are simply interested in how books come to life, don’t miss this kickoff event!
Read MoreOn June 2nd, the Women’s National Book Association presented Eve Bridburg, Founder & Executive Director of GrubStreet with the WNBA Award given every two years to a woman of literary distinction. Congrats Eve!
Read MoreGrowing up, people said, “You look just like your mother.” I compare my face now, at 58, to her face then and we could be sisters.
Read MoreWith oatmeal, egg whites, and cottage cheese, as a basic recipe, add apples or blueberries and these pancakes tick every box for a healthy breakfast. They taste great hot or cold for an on-the-go meal that will keep you sated for hours!
Read MoreThis treat looks and tastes much more complicated than it actually is. The pastry comes from the freezer aisle, the filling comes together in a snap, and the rest is just fruit. It’s the perfect way to celebrate the seasonal bounty that’s coming our way by the bushel!
Read MoreI’m thrilled to be hosting the Goodnow Library Author Series. All events are virtual and free! Register at goodnowlibrary.org/calendar
Read MoreI’ve been involved with the WNBA for years and yes, we know we have a branding problem. Last week, at our Roundup of Best Books for Gifts event, I, along with other members and a few surprise guests, brainstormed a new motto. WNBA - Books, not Basketballs. Check out this month’s newsletter. We’ve got some great events planned. Join us!
Read MoreCandied pecans are so easy to make and are the perfect little something to bring along to your holiday gatherings. Be warned, these nuts are addictive!
Read MoreAlways a crowd pleaser, this pasta salad is a solid anchor on any table. This salad is creamy, crunchy, chewy, and satisfies. Crumbled tofu sneaks in protein and adds texture and lots of veggies make this a balanced meal on its own!
Read MoreAsparagus, leeks, stock, flour, garlic, and a good squeeze of fresh lemon is all you need for this refreshing yet hearty springtime delight.
Read MoreUp your breakfast or brunch game with this No-Fuss Egg Bake. It comes together quickly and tastes even better the second day. It’s elegant with a glass of white wine or perfect for a grab-n-go meal. This is a recipe you’ll make over and over again!
Read MoreThese cold lonely days require nourishing sustenance. This soup takes twenty minutes to get in the pot and an hour and a half to simmer. There will be lots of leftovers to freeze. I promise it will fill you up!
Read MoreWith many types of pastry, agitation is the enemy. Don’t overwork it! Keep it all chill. Manipulate it just enough to get the ingredients together and smooth. Choux paste is difference. Choux pastes says, “Bring on your gluten! I want it all! I want to be tough.” It needs to be strong to protect and contain its delicate creamy center.
Read MoreThe crunchy ribs of Romaine lettuce are the star of this marinated salad. Along with endive and cucumber, the sweet, sour, spicy dressing slightly pickles the vegetables and adds surprising layers of flavors.
Read MoreWith recipes like Lung Ragout, Slushy Cabbage, Calf’s Brains with mushrooms, and of course, Stuffed Bear’s Foot, it’s easy to understand why this eastern European region is the inspiration for so many legends and fairy tales. Even its name evokes something otherworldly. Translated from trans silvae, it means “the land behind the forests” and boasts seventy-seven castles.
Read MoreZucchini pancakes are the most versatile dish of a spectacularly versatile vegetable. I have eaten them hot, warm, and cold, on the land, and on the sea. In this version, the mild zucchini flavor takes the back seat to cumin and garlic.
Read MoreThe highlight of my family’s trip to Barcelona in 2017 was the class on Spanish and Catalan cuisine at Barcelona Cooking. Chef Candido Cid entertained and informed and made sure the glasses were full as we ate and drank and made memories that stayed with us long after our tans had faded.
Read MoreThe restaurant business is, at the best of times, a challenge. “There’s always uncertainty,” says Dan Kenn, owner of Sudbury Coffee Works in Sudbury, MA. “Things are always changing but nothing in my thirty-plus years of cooking prepared me for this.”
Read MoreSome days chewing feels like so much work. I should qualify that. Chewing vegetables seems like so much work. Chewing cookies, cake, chocolate…those seem very easy. The solution? Drinkable vegetables!
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