Career feature, November 2012
"Our own food editor Stacy Adimando wrote the book on cookies—for real! She penned The Cookiepedia, and her candy and frosting-stuffed treats (page 82) are it for bakers and eaters this season." - Rachael Ray
Cookie Jar Classics
"Try seven sweets that are as straightforward or unusual as you'd like. Peanut butter snickerdoodles, anyone?"
Earth Day cooking class and dinner
"I did not know how much I loved crispy salami until I ate this soup. The quinoa, herbs and salami are the perfect marriage of flavors and textures. Stacy served this as the first course at our Earth day Dinner. It was a rainy spring day and this was just right."
"...a decidedly fun, down-to-earth approach to baking"
from WestElm.com, 2011 cookie swap feature
"Adimando has created a wonderfully usable book with chapters broken down into cookie classifications: buttery, chocolaty, fancy, fruity, spicy, and nutty and seedy, so that satisfying your cookie-baking craving is as simple as deciding whether you're in the mood for a Sable (a French cookie firmly planted in the buttery territory), a spicy Cardamom Cookie, or pinenutty Pignoli."
A story and a dish in honor of Mother's Day.
"There's a cookie out there for everybody," says Stacy Adimando, author of "The Cookiepedia: Mixing, Baking, and Reinventing the Classics" (Quirk Books; $18.95). "You can endlessly mix, match and stuff your cookies to suit whatever it is you like, and almost every single one you dream up can be achieved by the average person in under an hour."