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.
The Sandwich That's Good For Breakfast, Lunch, or Dinner
French toast meets ham and cheese in the most decadent, delicious way possible.
Easy Fruit Tart With Pecan Cookie Crust
Here, lemon curd-spiked whipped cream fills an easy press-in crust. Sprinkle berries on top for a simple finishing touch, or arrange sliced fruit in a rose-like pattern for a stunning presentation.
This Easy Fruit Tart Will Make You Feel Like an Artist
A press-in crust and a lemony cream filling are your canvas. Now it's time to play.
The Easy Way to Make Unicorn Food at Home
Forget about the exotic ingredients and make your food rainbow-bright with the help of a healthy grocery-store snack.
The Truth About All Those Buddha Bowls You See on Pinterest
Buddha bowls aren't really about Buddha. But they are delicious—especially this one, which is packed full of greens and topped with an herby Green Goddess dressing.
How to Make a Better Tempeh Bacon, Lettuce, and Tomato Sandwich
We took the classic tempeh blt recipe and made it better with roasted cherry tomatoes, grilled bread, a handful of herbs, and lots of avocado.
Spring Pot Pie with Spinach-Arugula Salad
Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.
Spring Pea Butter
Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.
Tempeh “Bacon”
Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie “B.L.T.”
Tempeh B.L.T. Sandwich
This modern take on the classic B.L.T. uses smoky-sweet marinated tempeh as a protein-packed vegetarian substitute for bacon.
Green Goddess Buddha Bowl
Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.
How to Make Cauliflower Steak That Is Legit Exciting
A cauliflower "steak" so impressive, your plate will demand a steak knife.
10 Groceries to Buy Every Single Week If You're Vegan
From dried lentils to cashew butter, here are the 10 things vegans should never leave the store without.
Herb-Crusted Cauliflower Steaks
A #MeatlessMonday recipe you’ll want to serve with a steak knife.
This $350 Wooden Box Will Save Your Cheese (Literally)
Stop letting good cheese go to waste.
The Store-Bought Broth We Shamelessly Put In Everything
It's packed with flavor and lasts forever: all the reasons that the broth concentrate Better Than Bouillon is actually better.
Coffee Flour Is the Newest Superfood Coming to a Store Near You
Forget protein powder. This antioxidant-packed, nutrient-loaded flour has it all.
3 Reasons You Should Be Putting Coconut in Your Carrot Cake
Carrot cake is delicious. Coconut cake is delicious. Carrot-coconut cake is even better.
This Granola Bark Is All About the Clusters
The new Tartine All Day cookbook has the secret to nailing those large granola clusters we all go for first.
This Showstopping Bacon and Egg Casserole Is Easier Than it Looks
Skip the fuss and combine the classic brunch flavors of bacon, eggs, spinach and potatoes in this stunning make-ahead casserole.