Hewitt joined The New York Times as a food writer and worked as assistant to Craig Claiborne in 1961.

[1] She managed The Times's test kitchen and in 1975 was named food editor of the Family Circle magazine.

[1] Hewitt wrote a number of popular cookbooks, four of which received the James Beard Food and Beverage Book Award.

"[2] Hewitt spent five years travelling America and compiled recipes from the cookery of the fifty states for her Heritage Cook Book, first published in 1972.

[5][6] For reasons of diet, philosophy, or economy more and more people are becoming interested in lessening their consumption of red, cured, and processed meats and increasing the quantities of complex carbohydrates, especially whole grains, fruits, and vegetables they consume.