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.
Wild Mushroom and Parsnip Ragout
This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.
A Surprisingly Simple Make-Ahead Dessert for Dinner Parties
What's more romantic than a platter of sweet crepes?
We Went to Japan to Get a Real-Deal, Weeknight Udon Soup Recipe
Here's how to make the perfect bowl of noodle soup.
Cauliflower-Carrot Cheesy Tots
Cauliflower and carrot—in place of the usual potato—add sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins to this irresistible play on tater tots.
5 Easy Recipes for Delicious Japanese Dinners
Simple stews, spicy noodles, and miso-glazed salmon perfect for easy weeknight cooking.
Vegetarian Buffalo “Meatballs”
Forget about hot wings—these spicy "meatballs" combine white beans and mushrooms for a meatless take on your favorite party snack.
The Unlikely Ingredient That's Key to Making This Hearty Vegetarian Soup
You probably have it in the fridge already.
Miso-Tahini Squash Soup With Brown Rice
Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.
How Pantry Cooking Helped Me Get Through #Cook90
Cooking three meals a day? The only way to do it is with a well-stocked pantry of fresh, versatile ingredients.
Grapefruit Sparkling Water
Make your own fizzy refresher using grapefruit peel for tons of floral flavor and grapefruit juice for just a hint of sweetness.
A Warming Winter One-Pot Vegetarian Dinner
Curried couscous and chickpeas takes rice and beans to a whole new level.
Curried Cauliflower with Chickpeas
A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.
Give Cookies and Cakes a Pretty Finishing Touch With This One Ingredient
It couldn't be easier to dress up your favorite desserts.
Chocolate, Pistachio, and Tahini Truffles
Tahini (aka ground sesame paste) replaces the traditional heavy cream in these orange-scented treats for a nuttier but equally rich flavor.
Sunflower Seed "Risotto" With Squash and Mushrooms
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow the sunflower cooking method for a basic go-to grain-free risotto, then swap in whatever seasonal vegetables you'd like to top it with.
Sweet Spot
13 No-Bake and No-Wait Cookies to Get You Through the Holidays
Don't have hours to roll out dough, wait for it to chill, and let cookies cool before adding the finish touch? Then you want these no-wait and no-bake recipes—many of which can be made under an hour.