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.
Easy Vegetarian Dinners for Every Night of the Week
A week of healthy meat-free dinners to get ready for spring.
These Stuffed Sweet Potatoes Are a Vegetarian's Weeknight Dream Come True
Stuff it with whatever you like. We're big fans of this burrito-bowl style situation.
Classic Snickerdoodle Cookies
This childhood favorite is even better than you remember.
Stuffed Sweet Potatoes With Beans and Guacamole
Easier than burrito bowls—and even more delicious.
The Real Reason Bacon and Eggs Work Together? Umami!
How does 1+1 = 8? When the savory, deliciousness of umami is concerned anything can happen.
Bacon and Egg Casserole
This lattice-topped, make-ahead casserole is almost too pretty for its own good.
How to Turn Mushrooms and Zucchini Into Vegetarian Meatballs
Plus a delicious Asian-inspired, deconstructed wonton soup to enjoy them in.
Why Our Resident Pastry Chef Is Obsessed With This One-Bowl Cake
She's made it 10 times in the past year. So should you.
Turn Leftover Rice Into This Delicious Japanese Dish
Ochazuke, a simple tea-and-rice dish, is a popular snack and meal in Japan. And there's a very good reason why.
Kaya Toast: The Story of One of Malaysia’s Best Breakfasts
Sweet, savory, salty, and utterly satisfying.
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How Ditching Nonstick Taught Me to Be a Better Cook
Our nonstick pan-obsessed editor shares tips she learned for going back to stainless steel.
Coconut-Pandan Jam (Kaya Jam)
This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.
3 Incredible Matcha Drinks That Aren't Lattes
Send these to anybody who thinks matcha is "gross."
Cauliflower-Crust Pizza
We tested countless cauliflower pizza crust recipes and came up with the absolute best one.
Islak Burgers (Wet Burgers)
A good soak in buttery tomato sauce gives this ultra-juicy burger—a popular late-night Turkish street eat—its name.
Matcha White Hot Chocolate
This rich and creamy white chocolate has tropical notes thanks to the coconut milk, plus a boost of caffeine and bold green color from matcha powder.
Matcha-Mango Smoothie
This simple smoothie gets a bolt of caffeine from matcha and a dose of protein from yogurt. The combo of yogurt, mango, and matcha results in a tartly refreshing smoothie.
Matcha-Mint Sparkler
This lime-mint-matcha combo is a great morning or afternoon pick-me-up—a splash of rum turns it into an invigorating cocktail.
How to Make Istanbul's Late-Night Favorite, the Wet Burger, at Home
Meet the meatloaf-burger mash-up of your dreams, straight from Istanbul's Taksim Square.