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.
An Easy, Refreshing Mediterranean Meal Plan For This Week
Can't jet set to the Adriatic coast this week? Cook your way there with these five light and refreshing Greek-inspired weeknight recipes.
Tangy Grilled Cabbage Slaw
Once you try the combination of tangy and smoky flavors of pickled, grilled cabbage, you'll always want to make your slaw this way.
You're Only 30 Minutes Away From Fresh Mozzarella at Home
Four ingredients + 30 minutes = the Caprese salad of your dreams.
Broccoli Slaw With Miso-Ginger Dressing
Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.
The Late-Night Egg Sandwich Is Always Here for You
Getting home late tonight? This is what you want to cook.
5 Stir-Ins That Make Canned Baked Beans Taste Homemade
Don't have time to simmer a pot of beans all day? That doesn't mean you can't add a boost of flavor to the canned version.
The Mexican Pantry Ingredient Your Kitchen Needs
Who knew a little can could pack so much flavor?
How to Make Lemon Bars Even Better
Turn them pink with a splash of tangy raspberry purée.
4 Greens You Need to Add to Your Salad Bowl
Salad greens can be so much more than just green.
How Do I Roll Out Pie Dough Perfectly Every Single Time?
It's pie season! Here's your guide to rolling that dough out right.
Pink Lemonade Bars
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
How to Pickle Everything
The easiest way to preserve summer’s flavors? Quick pickle them.
Spicy Garlic Pickles
These spicy pickles pack a mean punch. Toss them into salads for a sharp bite or use them as a fun garnish on your weekend Bloody Marys. This brine is also great with green beans or asparagus.
Basic Quick Pickle Brine
We kept this basic pickle brine simple so it can be used with virtually any vegetable. For more flavor punch, swap in different vinegars or add additional spices.
Ginger-Dill Pickles
These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.
Sweet and Sour Pickles
These spiced-packed pickles are the perfect combination of tart and sweet, great for pre-dinner snacking or to top a sandwich. Yellow squash is delicious, but the brine also works well with cucumbers, zucchini, onions, or mushrooms.
It's True: We Made S'mores Even Better.
Forget about stale graham crackers and unmelted chocolate.