Miriam Rubin
Food Writer, Columnist, Recipe Developer, Cookbook Author & Private Chef
Miriam Rubin is a CIA-trained chef, cookbook author, and cooking teacher. She develops recipes for cookbooks, is a personal chef, writes for newspapers and magazines, and writes, edits, and proofreads cookbooks. On her off-hours, Miriam can often be found either in her garden, or in her kitchen preserving her harvest.
Please join Miriam Rubin for her upcoming events and contact her if you’re interested in-home or virtual cooking lessons. Miriam also prepares drop-off meals and welcome baskets for clients that are in the Hudson, New York area.
Upcoming Events
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Writing
Book Author
In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomato’s rich history in southern culture.
Line Editor
Miriam’s contribution to this work was to edit and maintain the overall style of the entries. The book was nominated for a James Beard Foundation Award!
Recipe Editor
Winner of the Award from IACP and was nominated for a Beard Award.
Editor
Miriam curated the best recipes from Victoria Magazine, created chapters, wrote headnotes and tips, and edited this eclectic compilation.
Book Author
This book was written as part of a series that never expanded beyond the original 4 volumes. When it came out, most of the grains, like quinoa and kamut were not well known.
Columnist
Holiday Gifts In Jars
Columnist
Apple-Honey Cake
Columnist
Sweet Onion Pizza
Columnist
Tomato & Pimento Cheese Pie
Columnist
Strawberry Buttermilk Cake
Columnist
Ramps, Garlic & Potato Soup
Columnist
Peach and Blueberry Cobbler
Columnist
Milk & Honey Cake
While I look at food with a gardener’s eye, I also see it through the eyes of a chef. My days are busy planning meals and planting plots, both strong passions, although I’ve been cooking food longer than I’ve been nurturing a garden.
– Miriam Rubin, Introduction from Tomatoes, (2013). University of North Carolina Press.
One of Miriam Rubin’s favorite summer activities is grilling. Her friend, Jennifer McLagan, took this photo one summer when she and her husband came by. It was a lovely visit.
But Miriam does other things besides grill. She’s a trained chef with a degree from the Culinary Institute of America. Miram Rubin was the first woman to work in the kitchens of The Four Seasons Restaurant. Her restaurant work lasted around 10 years before making the switch to food writing. Miram worked at Redbook Magazine and later was the Food Editor at Weight Watchers Magazine.
Miriam is now working as a freelancer and consultant, having frequently written food features for the Pittsburgh Post-Gazette, and a seasonal column for the paper, called “Miriam’s Garden.”
Along the way, Miram has contributed recipes to many books and magazines, including her own books, Grains, and Tomatoes.
Email Miriam
Please reach out if you would like more information about how Miriam can assist you with your next book, writing, or recipe development assignment, or would like to reach out for any other reason.
If you would like to purchase an autographed copy of Miriam’s book, Tomatoes, please fill out this email form with your contact information, and you will receive payment instructions. The cost is $21 plus shipping and handling.