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.
5 German Foods (That Aren't Kinder Eggs) That You Should Be Obsessed With
From gummy pigs to sweet mustard, Amazon is almost as good as a trip abroad.
Fish Packets With Snap Peas and Tomatoes
An easy herbed butter infuses fish and vegetables with rich flavor in this family-friendly dinner.
BBQ Pork Chops with Herb-Butter Corn and Sweet Potatoes
You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those smoky, charred flavors on the table anytime you want them.
Chicken and Mushroom Quesadillas
A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.
Peanut Noodles with Chicken and Snap Peas
Roasting the chicken and making the peanut sauce ahead of time gets dinner on the table even faster.
Stuffed Sweet Potatoes With Curried Chickpeas and Mushrooms
Embrace the start of autumn with cozy, Indian-inspired sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach.
You Never Need to Buy Another $15 Jar of Almond Butter Again
This simple food processor method is the key.
The Easy, British Dessert That Will Transform Your Summer
It's even got a cool name: syllabub.
68 Brilliant Ice Cream Sandwich Ideas to Rule Your Summer
These combinations are good enough to put the ice cream man out of business.
Frozen Mini S'mores Pies
These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.
This Week's Meal Plan: All the Summer Corn
Fresh summer corn is in season and so delicious! Here's how to eat it all week long.
3-Ingredient Creamy Coconut-Lime Ice Pops
These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.
Spicy Black Bean and Corn Tacos
Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.
Why Cook Corn When You Don't Have To?
This simple taco dinner with fresh, raw corn is so delicious and so easy.
You Can Make Ice Cream Right in a Mason Jar
No fancy equipment required. Here's how to do it.
Frozen Pineapple Mojito
Pineapple cups make a fun presentation for this frosty summer cocktail, but if you're short on time, just use regular cocktail glasses instead.