Freelance writer; food judge; International Food & Wine Travel Writer's Association member of Confernce/Press trip Committee. author, Random House, NYC. author, Boy's Life Magazine, contributor, Where Magazine, NYC. columnist, Big Blend Magazine; columnist, Where and What in the World; co-author, Success, Your Path to a Successful Book, Cooking Secrets, The Why and How;co-author, Our Love Affairs with Food & Travel; columnist, Ashland Times Gazette; contributor, By-lines Calendar; contributor, Bristol Meyer's Company Magazine; contributor, Darien Review; contributor, Exeter Hospital News, contributor, Endicotter; contributor, North Shore Children's Hospital News and Salem Hospital News; contributor, Pepper Tree Literary Magazine.
Published Books
Success, Your Path to a Successful Book
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Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards.
"Discover the many aspects of creative writing, research, marketing, publicity and publishing. You will be compelled to read and practice Maralyn and Brenda's tips and resources on successful book writig. These delightful and successful authors collaborated to bring both new and seasoned writers a comprehensive workbook." - Dan Poynter, author of The Self-Publishing Manual
Our Love Affairs with Food & Travel
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This features 90+ chefs with over 200 recipes from 19 countries and 17 states.
Cooking Secrets - The Why and How...
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Master French Chef Herve Laurent teamed up with Maralyn Hill and Brenda Hill to provide a book of tips from A to Z. These tips were based on questions from Herve's students at Le Condon Bleu and tips Maralyn and Brenda got interviewing chefs.
Articles Published on the Internet
Bocuse d'Or and Lyon Dining
A short article about dining in Lyon and Bocuse d'Or.
The Captain Lindsey House Inn--An In for all Seasons
Just steps off of Main Street in Rockland, Maine, proudly sits a true gem, The Captain Lindsey House on Lindsey Street. We have published stories and recipes from hundreds of hotels and inns around the world. There is one common thread that weaves through the most successful establishments every time. It does not matter if it is an old fishing shack on a remote island or the finest hotel in Paris, it is all about the people - the people who own and run the inns.
The Captain Lindsey House is very special. Built in 1832 by Captain George Lindsey, the present inn has been lovingly restored by the current owners, Ken and Ellen Barnes. You on a first name basis with Ken and Ellen, the minute Ellen meets your Cape Air flights in Rockland. They have spared no expense or detail to make their inn the most welcoming we have ever experienced. During your stay, Ken and Ellen will pop in mornings to make sure that you are comfortable and well fed.
Brother's Bistro - Fallbrook, CA Meets San Francisco
What delightful discovery for two foodies in a new town--lucky us.
We always ask the same question. "Where is the best food?" We rarely hear the reply the first time.
"What kind of food do you want, plain or fancy?" they usually ask.
Then we say "It does not matter,'' please tell us where to find the most delicious tastes in town". They told, we went and they were right!
Woodstock Inn in Woodstock, VT--I Keep Going Back
They say that Vermont is a state of mind. That is how I feel about Woodstock Inn. I discovered this delightful country estate back in the days when the guests in the original old building shared a bath down the hall. My Dad first introduced me to the Inn, when we traveled from Connecticut to ski the local ountains--Mt. Tom, Suicide Six and Okemo.
The food, service and ambiance at the Woodstock Inn was so inviting that I chose to spend part of my honeymoon at the Inn during the height of Vermont's vibrant foliage season.
Last week the entire Hill Team spent many memorable days at the renovated Woodstock Inn and Resort on the Village Green. We were delighted to find the usually quirky May weather to be a bright, sunny, 70 degrees during our stay. We had managed to hit a perfect spring in Woodstock. The lavender and white lilacs were in full bloom. Bright red tulips and yellow daffodils filled the Inn's delightful gardens.
Seasonal Recipes and Stories From an Italian Kitchen in Woodstock, VT
Seasonal Recipes and Stories From an Italian Kitchen by Deirdre Heekin and Caleb Barber, Proprietors of the acclaimed osteria, Pane e Salute, in Woodstock, Vermont.
This book is good enough to eat.
If you enjoyed Deidre's book, Libations, you will love this one, In Late Winter We Ate Pears. Caleb adds his stories and delectable recipes to this culinary adventure tale from Vermont to Italy and back again.
The Hill Team appreciates when a plate of food has a story to tell.
"Libation, A Bitter Alchemy"
Deirdre Heekin wrote the book I wish I had written. I love her book, named "Libation, A Bitter Alchemy." It means to pour, as in an offering. When Deirdre pours me a glass of wine, it feels like a celebration before the fruit reaches my lips.
I was hooked from the first line. Deirdre's book is a voyage into the heart of an artist, reader, writer, world traveler, perfumer, gardener, cook and wine maker.
Culinary Secrets with the Hills - March menu
St. Patricks Day Leftovers, Cocktails & Spirits, and Frozen Foods
By Maralyn Hill and Brenda Hill
Corned Beef Hash Cooking with Frozen Foods Drinks
This months focus is on St. Patricks Day meals, cocktails and spirits, and cooking with frozen foods. The March 23rd Eat Drink & Be Merry Blend radio program will focus on delicious, healthy, and earth friendly foods. Trying to cover a little of each, we will start our column with St. Patricks Day leftovers.
During my childhood, St. Patricks Day always called for corned beef and cabbage, which was not my favorite meal. What was a treat was corned beef hash with eggs the next morning or, just as good, grilled Reuben sandwiches made with corned beef, sauerkraut and Thousand Island dressing on dark rye.
Culinary Secrets with the Hills - Salsa, Salsa, Salsa
Culinary Secrets with The Hills
Salsa, Salsa, Salsa!
One Extreme to Another and Paopao Cocktail...with a "Pow"!By Maralyn Hill and Brenda Hill
El Coronado Salsa Verde El Coronado Green Chile Chicken Enchiladas
Maralyn Hills Peach & Blueberry Salsa Paopao Cocktail...with a "Pow"!
Tastes-Going for the Gold - Bocuse d'Or
We enjoyed some of the most exciting days of our lives. We watched, at very close range, 19 of the world's greatest chefs going for the gold. Drums and trumpets roaring added to the Olympic-like frenzy.
The final winners are:
Gold for Norway's Geir Skeie, Restaurant Mathuset Solvold, Sandefjord;
Silver for Sweden's Jonas Lundgren;
Bronze for France's Philippe Mille, Hotel Le Muerice, Paris.
Best of all, we were able to chat with U.S. Chef Thomas Keller, of French Laundry fame (7 stars) and 82 year old master Paul Bocuse founder of the Bocuse Institute of Culinary Arts and Bocuse d'Or.
Accompanied by our friend, mentor, interpreter, Master French Chef, Herve Laurant, owner of the School of Culinary Arts (SCARTS) who had been with Le Cordon Bleu for several years and the Paul Bocuse Institute, we had an inside track.
Farm To Fork - First Hand - Rancho La Puerta And Other Cooking Schools
How could I, a true foodie, resist the May issue of Gourmet Magazine, featuring 45 Memorable Cooking Vacations?
The cooking school options are worldwide, from luxury to adventurous.
Maralyn and I are fortunate to have tried a few of the healthy cooking schools Gourmet recommends, along with some others in Thailand Singapore, Chicago and New Orleans, not on this list. There is one that I recommend so highly, that I have been there twice.
The writer, Christian L. Wright is right when she calls Rancho La Puerta in Tecate, Mexico, a health farm.
The first time I crossed the border to discover Rancho La Puerta I knew that I had found a second home. I was so fascinated with the Chef, Bill Wavrin, his personality and his cooking, that Maralyn and I delayed the publishing of our book, Our Love Affairs with Food and Travel, in order to include Bill's low guilt, healthy and delicious, fresh orange lime cheesecake recipe.
Strawberries Romanoff From Chef Judi Gallagher in Sarasota
I finally live in a warm climate where fields of sweet, farm fresh strawberries are ripe for picking basket fulls in the early Spring.
This recipe is from Sarasota, Florida, chef, Judi Gallagher. Judy also hails from New England. We are both thrilled to find several local U-pick farms open while the snowbirds and visitors are in Florida.
Her recipe for Strawberries Romanoff is an l960s classic. She serves it with a sliced shortcake biscuit or scone.
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