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
Pink Lemonade Bars
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Recipes
Ginger-Dill Pickles
These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.
Recipes
Sweet and Sour Pickles
These spiced-packed pickles are the perfect combination of tart and sweet, great for pre-dinner snacking or to top a sandwich. Yellow squash is delicious, but the brine also works well with cucumbers, zucchini, onions, or mushrooms.
Recipes
Basic Quick Pickle Brine
We kept this basic pickle brine simple so it can be used with virtually any vegetable. For more flavor punch, swap in different vinegars or add additional spices.
Recipes
Spicy Garlic Pickles
These spicy pickles pack a mean punch. Toss them into salads for a sharp bite or use them as a fun garnish on your weekend Bloody Marys. This brine is also great with green beans or asparagus.
Recipes
S'mores Cookies
Upgrade your campfire treats with soft honey-cinnamon cookies slicked with melted chocolate and two toasted, charred marshmallows.
Recipes
Sonoran Hot Dogs
Bacon-wrapped franks, pinto beans, avocado, and mayo are balanced by pickled jalapeños and salsa in this summertime favorite.
Recipes
Homemade Coconut Yogurt
This homemade yogurt works well as a dairy-free alternative. We prefer making our own coconut milk over using canned—the flavor is much more fresh. To reuse the pressed coconut, dry it out in a low oven until no longer moist, then use in baked goods or sprinkle over yogurt.
Recipes
Homemade Herbed Paneer Cheese
Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.