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.
Make Stuffed Shells Just Like Lidia Bastianich
There's a reason this dish is a classic: it's delicious. Master these easy steps and you can make it any night of the week.
Ditch the Store-Bought Stuff and Make This Delicious Vegan Tofurky From Scratch
Your vegan Thanksgiving just got good.
“Tofurkey” With Mushroom Stuffing and Gravy
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.
Win Thanksgiving with These Visually Stunning Holiday Desserts
Because pie is sooo last year.
How to Make A Barbie Cake for Halloween
Learn how to make a Halloween-themed Barbie Cake with step-by-step photos and tips from a pastry pro.
For an Easy and Delicious Fall Sandwich, Turn to Butternut Squash
Forget about soup. Turn that squash into a delicious vegetarian weeknight dinner with this quick recipe.
Spiced Pavlova With Pumpkin Mousse
Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this elegant spin on pumpkin pie a jewel-like presentation that's both stunning and delicious.
Butternut Squash Sandwiches
Stuff roasted butternut squash, rich white cheddar, tangy pickled red onions, and zesty Dijonnaise into bread rolls for a sandwich that tastes like autumn.
Pecan-Orange Baklava Pie
Bourbon-honey syrup and fragrant orange zest add rich flavor to this alternative to the usual Thanksgiving dessert.
Yes, You Can Make Soft Pretzels at Home
Skip the food court version—yours will be even better.
Forget about PSL. I'm Obsessed with Hot Cinnamon Sunset Tea.
This cult cinnamon tea is your new go-to winter drink.
Granola Bars with Dried Fruit
A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.
5 Foods You Can Prep in the Morning for Dinner Tonight
Get dinner on the table fast with these easy meal prep ideas you can easily add into your morning routine.
The Trick to Making Your Almond Butter Even Better
Plain almond butter is just plain boring. Here's how to spice it up.
All You Need Is a Spoon to Make This Stunning Cake
Plus three other ways you can decorate a cake with a spoon.
5 Easy Weeknight Recipes to Get You Through the First Week of School
Put down that take-out menu. Sail through the school week with these family-friendly recipes that are just as fast and much more delicious.
Ditch the Steakhouse and Pan-Sear Steak at Home
Whether you want to make the $20 martinis is up to you.
Turn End-of-Summer Tomatoes Into This Stunning Vegetarian Dinner
A hearty and beautiful one-dish meal starring tomatoes in their prime.
Tomato Tart With Chickpea Crumble
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summer tart.