Jan 142014
 
Melt_Turkey and Robusto

Every recipe in Melt was tested four times by our band of recipe testers, including this one for Turkey and Robusto Mac and Cheeselets.

A guest post by Garrett McCord, co-author of Melt

One of the greatest fears of cookbook writers is that their readers — the people who have dedicated time, money, and ingredients –- will be unable to successfully execute the recipes. When Stephanie Stiavetti and I started working on Melt: The Art of Macaroni and Cheese, we resolved that recipes would be properly tested and that every single one would work flawlessly.

So how to go about this? Years ago I tested recipes for Jaden Hair’s first cookbook. Stephanie and I discussed the process and decided that the best way to test the book was with our blog readers. We put out a call on our Continue reading »

Jan 072014
 

Boxing glovesThis month, everyone’s thinking about New Year’s resolutions. Let’s try something less traditional than dieting and juice fasts. Let’s try challenging negative self-talk as writers and communicators.

I’ll start. I have beliefs that hold me back. I bet you have them too. I say these things subconsciously, and I believe them far more often than I should. I fear if I hear them often enough, they will become true. That’s a good motivator to do something about it.

The trick is to hear what the inner critic says and then reframe the self-talk to become more positive and accepting. That’s my Continue reading »

Dec 312013
 
Teaching in Dubai in October 2013, thanks to Food Blogger Connect.

That’s me, lucky enough to teach a food writing workshop in Dubai this past year, thanks to Bethany Kehdy and Food Blogger Connect. From there, I vacationed in Jordan and Israel. (Photo by Owen Rubin.)

At the end of 2013 — my fourth year as a blogger — I’m taking time to say how grateful I am to have you as a reader. Whether you’re a frequent commenter or you’ve never left a note, I’m thankful you’re here. 

To be honest, sometimes I’m surprised that anyone wants to read, considering how much Continue reading »

Dec 242013
 
Carolynn-Carreno

Freelance writer and cookbook collaborator Carolynn Carreño, with her beloved dog Rufus. Do you notice that, like her advice, this photograph tells a story that is uniquely hers?

A brainy freelance writer, high-end cookbook collaborator,  and three-time James Beard journalism award nominee, Carolynn Carreño blogs  atCarolynn Carreno.wordpress.com and the Huffington Post. I tracked her down for this frank and wide-ranging interview about food writing and her own path to success: 

Q. You come across in your bio and writing as a totally food obsessed person.  Did your  writing come from that obsession?

A. Definitely. I had no intention of being a food writer. I started before blogs, and being a food writer was for stuffy old men who worked for Gourmet. I couldn’t relate to a lot of food writing because I thought it was for people who travelled and stayed at fancy hotels.

I was writing mostly for Seventeen magazine, lots of personal essays. Food started to make its way into my stories, through my family. Then I pitched a story about my dad, who had a restaurant, to Colman Andrews at Saveur. He got back to me 13 months later.  He said he was interested in Continue reading »

Dec 172013
 

Do you make a list of what to buy friends and family at the holidays? What about your own wish list?

On my desk is a list of names I wrote by hand on a long, yellow lined sheet. I’ve checked off all of them now, which is good because Hanukkah is long gone, and Christmas is a week away.

My personal wish list is new. I started it last year, buying myself one (pricey) book I’ve coveted in December, and vowing to do so every year. In 2012 it was the cookbook Plenty, since I already had Jerusalem, and have been enjoying both ever since.

This month I’ve been lusting for The Most of Nora Ephron, a collection of her work, published posthumously. Ephron was my writing hero: sassy, funny, and so right about women, love, and politics. At $35, it’s a tome, but I bet the pages aren’t as yellowed as her old paperbacks on my shelf. There’s a section on food writing, including Continue reading »

Dec 102013
 

Cute-BabyOh em gee! I am so tired of baby-talk words in recipe writing, especially:

  • Yummy
  • Sammy, and
  • Tummy.

While editing a cookbook manuscript for a publisher, I decided the author must have been a Rachael Ray groupie. How else to explain her use of these three terms, not to mention “easy-peasy” and exclamation points in almost every recipe headnote? At least she didn’t add “Yum-O.” Continue reading »

Dec 032013
 
Bagels-Tel-Aviv

Israeli bagels at the Carmel Market in Tel Aviv.

Wondering how to be more effective on social media, how to become a better food photographer, or whether to publish an e-book? You need the top links from my most recent newsletter.

But before you skip down to the list below, please sign up for the Will Write for Food newsletter. It’s free, and best of all, you’ll get only four emails per year. It’s filled with useful info for food writers, bloggers, recipe developers, cookbook authors and social media mavens. The next one’s coming out at the end of December, so sign up now.

1. A scientific guide to writing great headlines on Twitter, Facebook and your Blog. Great tips on how to be more effective on social media, based on writing that grabs people.

2. Along the same lines, read How to Write Compelling Titles for Blogs & Content. I like her Continue reading »