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.
Our Deceptively Simple, Stunningly Delicious 2015 Epi Christmas Menu
This year we're going simple, but elegant, with stunningly delicious dishes that look impressive, but are deceptively easy to prepare.
Smoked Salmon Rillettes
We've made this classic French spread even easier by using smoked salmon in place of the more traditional poached fish.
3 Reasons Why Tarte Tatin Is Easier Than Apple Pie
Hard to pronounce, much easier to make.
Apple and Persimmon Tarte Tatin
The delicate, earthy sweetness of Fuyu persimmons is a perfect match for apples in this classic French dessert. A quick caramel sauce and easy puff pastry crust give you big payoff for very little fuss.
Pasta with Squash and Brown Butter
Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.
Portobello and Poblano Enchiladas
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas.
The Best Thing You Can Make With Leftover Turkey
Turkey, check. Mashed potatoes, check. Gravy, check. All you need is the casserole dish.
Garlic-Aioli Roasted Turkey with Lemon-Parsley Pan Sauce
The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.
Falafel Mushroom Loaf
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices.
Deep-Dish Maple-Bourbon Cream Pie
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie.
Can the ultimate vegetarian Thanksgiving dish (#Vegducken) go...vegan?
A few simple swaps turn the Vegducken into a stunning vegan centerpiece.
What's a Vegetarian Main Course That Can Rival the Drama of Turkey?
Turducken, you've got nothing on this.
Cracked Black Pepper Pull-Apart Biscuits
Light and fluffy, these peppery biscuits are as good alongside a hearty dinner as they are with jam for breakfast.
Glazed Apple Cider Doughnuts
The classic treat gets a double dose of cider goodness from a syrupy reduction that is both mixed into the dough and used for the shiny glaze.
Coffee Doughnuts with Coffee Glaze
Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts.
Chai Doughnuts with Spiced Sugar
The warm, sweet spices of masala chai are magic in these homemade doughnuts.
The Cheesesteak Nachos of Your Dreams
They might not agree on the perfect cheesesteak, but they all love the E-A-G-L-E-S, Eagles.