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.
Trenton Tomato Pie Pizza
This simple, tomato-lovers' pizza is inspired by a classic pie served in Trenton, New Jersey.
5 Ice Cream Floats That Are Better Than Root Beer
Think: ginger beer, orange soda, sparkling wine, and so much more.
Eat Your Ratatouille Raw
A fun spin on the classic French ratatouille, this fresh and easy vegetarian zucchini noodle recipe is packed with bright summer produce.
Zucchini "Noodles" With Eggplant and Tomatoes
Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.
5 Ways to Turn a Box of Frozen Puff Pastry Into Breakfast
Doughnuts, fauxnuts, puffles, turnovers: make them all with a box of the frozen stuff.
Iced Chocolate Soda
This refreshing fizzy drink has the flavor of chocolate milk—but without the dairy. Add a shot of chilled espresso or Kahlúa to give it some extra oomph.
Food Processor Pizza Dough
This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.
5 Easy Weeknight Summer Tomato Suppers
Tomatoes are at their peek. Enjoy their delicious flavor while you can with these easy weeknight recipes.
The Crunchy Topping You Didn't Know Your Hot Dog Needed
For addictive hot dogs, do as the Venezuelans do.
6 Ways to Take Corn Beyond the Kernels
Move over, corn on the cob. There are so many other ways to use this summer star vegetable—and many of them don't even require the kernels.
How to Turn Last Night's Barbecue Into Breakfast
Use up leftover pulled pork, roast lamb, or other stewed meats with this simple breakfast hash hack.
These Awesome Veggie Burgers Will Make You Want to Skip the Frozen Patties Forever
Packed with fresh, summertime flavor, these better-than-beef burgers are here just in time for grilling season.
Veggie Burgers with Zucchini and Corn
Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.
Sweetbitter Author Stephanie Danler on Cooking, Writing, and Loving Stinky Cheese
The novelist spills the beans on writing, cooking—and doing both at the same time.
How to Turn Key Lime Pie Into (Frozen) Cupcakes
All you need is a muffin tin and a freezer.
Mini Frozen Key Lime Pies
Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Skip the Bright Green Stuff. Make Your Own Sports Drinks.
This all-natural mix of lime juice, ginger, and coconut water is packed with minerals, vitamins, and energy-boosting electrolytes.
Lemon-Ginger Electrolyte Drink
Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.