SHS Grad Cheryl Sternman Rule Publishes RIPE

SHS grad Cheryl Sternman Rule, the author of the popular food blog “ 5 Second Rule ” has just published her first cookbook and will sign copies at Rizzoli Bookstore at 31 West 57th Street in NYC tonight, March 29 from 5:30-7PM. The colorful new cookbook, RIPE: A Fresh, Colorful Approach to Fruits and Vegetables, is published by Running Press. The book is a collaboration with award-winning photographer Paulette Phlipot. whose stunning photos of fruits and vegetables accompany recipes and vignettes.

RIPE: A Fresh, Colorful Approach to Fruits and Vegetables, is a different kind of cookbook arranged by color. It takes readers on a visual tour of produce and includes lighthearted stories, spectacular photographs and simple ingredient combinations. There are 75 recipes for cooking with fruits and vegetables and the photographs celebrate their visual beauty and culinary potential.

Now relocated to sunny San Jose, California, Cheryl is a successful food writer whose work has appeared in a wide variety of national food magazines and websites, including Eating Well, Cooking Light, Health, Sunset, Body + Soul, and Vegetarian Times.

Cheryl grew up in Scarsdale and still has family in town. We asked her to think about how her years in Scarsdale may have influenced her path to the writing life and here is what she told us.

“As a writer, I can point to several people in my life who've had both direct and indirect influences on my work. One, for sure, was my freshman English professor at Haverford, who asked me within the first few days of college how I'd learned to write. (He was impressed, to my great delight.) My answer? I'd learned to write at Scarsdale High School. (I still remember how much I loved writing papers for Mr. Sheehey's class.) That seemed to satisfy him. It explained it all.

And while I didn't cook too much as a child, and I didn't know any cookbook authors when I lived in Scarsdale, I was never far from good food. I feel very fortunate now to have a career that centers around both food and writing.”

She holds a Bachelor of Arts degree from Haverford College and a Master’s degree in education from Harvard University. Prior to joining the culinary field, she worked as a researcher at Harvard, where she co-authored a three-part book series on higher education. She also spent two years working for the U.S. Department of Justice in Washington, DC and two years as a Peace Corps Volunteer in Eritrea, East Africa.

A woman of many talents, Cheryl is also a graduate of the Cambridge School of Culinary Arts, has worked in a commercial bakery and served as both a professional recipe tester and developer.

In addition to her new book, Sternman’s blog 5 Second Rule is a wonderful trove of recipes and thoughts on life, food, cookbooks and cooking. In her most recent posts, learn how to make Ouzo-steeped Calimyrna Figs and Spring Carrot Sauté.

Here’s one recipe from her blog:

Spring Carrot Sauté with olives, garlic, and millet

The golden hue of this millet caught my eye, and with some advice from Maria Speck's wonderful cookbook Ancient Grains for Modern Meals, I learned how easy it is to cook. (Look for millet in the bulk bins at natural foods stores.) I used it here as a bed for garlicky sauteed carrots. The next day, I splashed broth over the leftovers, simmered it anew, and added a few shrimp for a speedy second meal.

Makes 4 servings

• 1 cup (dry) millet
• 3 tablespoons olive oil, plus more for drizzling
• 3 cloves garlic, peeled & smashed
• 1 pound slender spring carrots, scrubbed, halved lengthwise
• 1/4 cup pitted calamata olives, slivered
• 1/2 cup (packed) flat-leaf parsley
• Salt and pepper, to taste

Optional add-ins/stir-throughs: cooked shrimp, cooked beans or lentils, peas, any leftover vegetables

First, cook the millet. Combine the millet with 1-3/4 cups cold water in a small saucepan, bring to a boil, then reduce heat, cover, and simmer until tender, 15 to 20 minutes. Remove from the heat. Keep covered.

Meanwhile, combine the 3 tablespoons olive oil with the garlic in a large skillet. Set over medium-low heat and allow to warm slowly, becoming fragrant, 5 to 10 minutes. Add the carrots and olives, crank the heat a bit, and saute until the carrots are tender but not mushy, 8 to 10 minutes, tossing frequently. (Cook time will vary based on the carrots' freshness and thickness.)

Scrape the cooked millet into the carrots and give everything a good toss. Sprinkle with the parsley, drizzle generously with additional olive oil, and adjust the seasonings to taste. (Add optional stir-throughs, if desired.)

To re-warm leftovers, moisten first with a bit of vegetable broth, then simmer gently.

Read more about Cheryl’s new book here,  see the video trailer here and if you’re intrigued, buy yourself a copy on Amazon.