Katherine Sacks
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.
Recipes
Chai Doughnuts with Spiced Sugar
The warm, sweet spices of masala chai are magic in these homemade doughnuts.
Recipes
Glazed Apple Cider Doughnuts
The classic treat gets a double dose of cider goodness from a syrupy reduction that is both mixed into the dough and used for the shiny glaze.
Recipes
Coffee Doughnuts with Coffee Glaze
Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
Chocolate Plum Cake
Dark chocolate and ripe plums make a sweet match in this decadent late summer dessert.
Recipes
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.
Chocolate Plum Cake
Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Recipes
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.
Recipes
BBQ Chicken French Bread Pizzas with Smoked Mozzarella
Sweet and smoky flavors make this quick and easy pizza a new favorite.
Recipes
French Bread Pepperoni Pizzas
Forget the freezer aisle! This classic is just as easy to make from scratch. Bonus: it's tastier, too.
Recipes
French Bread Pizzas With Ricotta, Roasted Tomatoes, and Pesto
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Recipes
Sheet-Pan Paella with Chorizo, Mussels, and Shrimp
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Recipes
Sheet-Pan Spaghetti Squash Puttanesca
Rather than pasta, this vegetarian version of the classic Southern Italian dish is tossed with spaghetti squash "noodles" for a delicious dinner that cooks entirely on just one sheet pan.
Recipes
Peanut Butter, Banana, and Jelly "Ice Cream"
Watching frozen bananas and peanut butter blend into ice cream seems like magic; pull out this trick at your next dinner party. Adding grape jelly makes it irresistible to kids and adults.
Recipes
Homemade Yellow Cake Mix
Keep this mix in your pantry for a quick and easy cake any time you want. For baking directions, see our Homemade Yellow Cake recipe.
Recipes
Homemade Dump Cake With Peaches, Blueberries, and Pecans
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Recipes
Tangy Grilled Cabbage Slaw
Once you try the combination of tangy and smoky flavors of pickled, grilled cabbage, you'll always want to make your slaw this way.
Recipes
Broccoli Slaw With Miso-Ginger Dressing
Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.