Katherine Sacks
Associate Food Editor Emeritus
Katherine Sacks is a New York City-based writer, editor, and recipe developer (with a special interest in baking and vegetarian cuisine), focused on the connections between food culture, food pathways, sustainability, and the environment. Her previous roles include acting as the Digital Content Manager for FoodPrint.com, traveling the country as a Features Writer for StarChefs, and launching the Berlin section of Thrillist. Katherine holds a master’s degree in Magazine Journalism and Science Reporting from Northwestern University’s Medill School of Journalism, where she was a 2011 Institute of Sustainability and Energy Cluster Fellow, and a bachelor’s degree in Culinary Arts from Drexel University.
A Hearty, Healthy Salad for Winter
Roasted veggies, protein-packed ricotta, and filling grains bring that bowl of greens into winter territory.
Brown Rice Salad With Parsnips and Ricotta
This hearty salad combines roasted parsnips, hazelnuts, fresh orange, and crisp lettuce for a bright, refreshing vegetarian dinner.
Vegetarian Mushroom Gravy
This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken, stuffing, or use it as a base for your next veggie pot pie.
Stress-Free and Refreshing Suppers for the Week after Thanksgiving
This week it's all about one-pot, sheet-tray, and microwave meals.
How to Make Soft, Chewy Chocolate Chip Cookies
Forget about underbaking. This simple ingredient swap guarantees soft cookies every time.
Vegducken 2016: A New Version of the Ultimate Vegetarian Thanksgiving Main Course
New year, new vegducken—and this year's is extra-Thanksgiving-y.
10 Stir-Ins That Make Prepared Tomato Soup Taste Homemade
Need dinner fast? Turn store-bought tomato soup into a feast-worthy dinner with these simple upgrades.
Spiced Hazelnut-Pear Cake With Chocolate Sauce
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove.
Roasted Beet Dip
An earthy-yet-light spread that's great with crudité or on sandwiches and toast.
Butternut Squash Vegducken with Mushroom-Cranberry Stuffing
Just in time for Thanksgiving, we’ve given the stunningly delicious Vegducken an autumnal makeover. This year’s entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet potato, and parsnip filling in for the traditional meats. The mushroom-cranberry stuffing makes use of leftover vegetable scraps, making the dish #wasteless.
How to Turn Your Favorite Thanksgiving Dishes Into Bite-Sized Appetizers
Turkey, Brussels sprouts, and a vegetarian play on bacon-wrapped dates, all party size.
Parsnip-Wrapped Devils on Horseback
This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.
Turkey Meatballs wth Cranberry Sauce
These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but—for what it’s worth—they'd also make an excellent meatball sub.
Build-Your-Own Thanksgiving Pie Bar
Can’t decide which pie to make? Let your guests in on the fun with this do-it-yourself pie bar.
Wonton Soup With Mushroom-Zucchini "Meatballs"
Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.
5 Simple 3-Ingredient Recipes
Skip the big grocery shop. All you need is a few ingredients to knock out a stunningly delicious—and shockingly quick—dinner every night of the week.
Ricotta-Pumpkin Gnocchi with Brown Butter
Think gnocchi are too time-consuming to make during the week? Think again!
Slow-Cooker White Chicken Chili
For easy, hands-off dinner prep, throw chicken thighs, green chiles, white beans, and a flurry of spices into your slow cooker and come home to a hearty, flavorful meal.
Why Coconut Oil Doesn't Always Taste Like Coconut
And which type of coconut oil is best for cooking.
The Trick to Making Gnocchi Any Night of The Week
All you need is a piping bag and butcher twine.