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.
3 Flawless Fall Doughnut Recipes
When cider doughnut season hit, we started developing a foolproof recipe. Several dozen doughnuts later, we hit the jackpot.
The 5 Rules You Need to Remember When Deep-Frying
Keep these 5 tips in mind, and you'll be confidently frying chicken in no time.
Butternut Squash Vegducken
This stunner of an entrée is an entirely meatless take on turducken, with butternut squash, eggplant, and zucchini filling in for the usual suspects.
Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo
This extra-crispy sandwich gets a double hit of heat from a tangy Tabasco brine and a cayenne-spiked coating.
5 Simple German-Inspired Dinners to Cook This Week
Grilled bratwurst, potato salad, pork chops—this week, you're going deliciously Deutsch.
5 Things Other Than Cinnamon to Stuff Inside Your Cinnamon Rolls
Chocolate croissant, meet your match.
Chocolate Plum Cake
Dark chocolate and ripe plums make a sweet match in this decadent late summer dessert.
Chocolate Plum Cake
Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Plum Freezer Jam With Cardamom and Ginger
Neither long simmering nor heat-canned, this vibrant, lightly spiced jam couldn't be simpler to prepare. Red-fleshed plums lend a gorgeous garnet color, but any variety works well.
Pasta Dough for Handmade Shapes
This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.
