Miriam Rubin has been writing about food for more than two decades. After graduating from the Culinary Institute of America in 1976, she was the first female cook hired at the Four Seasons Restaurant in New York City. She went on to work at several high-profile restaurants including The Leopard, with Waldy Malouf and Le Pavillon, in Washington, DC with Yannick Cam, before she turned her attention to writing.
Currently, Rubin contributes food features to the Pittsburgh Post-Gazette and writes for the Pittsburgh-based lifestyle magazine, Table. She has contributed recipes and editorial expertise to numerous cookbooks, including many for Rodale and developed recipes for Heinz North America. She has written features and developed recipes for many women’s magazines--including Redbook, Woman’s Day, House Beautiful, Every Day with Rachael Ray, Working Woman and Nick Jr. Family Magazine.
Rubin edited, tested and developed the recipes for Matzoh Ball Gumbo, by Marcie Cohen Ferris, a 2006 James Beard Cookbook Award nominee. Former food editor of Weight Watchers Magazine, Miriam Rubin is author of Grains (Collins, 1995).
