Katherine Sacks

Katherine Sacks

Katherine Sacks is a Berlin-based freelance writer and recipe developer specializing in travel, food, lifestyle, and health topics. A graduate of Drexel University’s culinary arts department and Northwestern University’s Medill School of Journalism, Katherine combines seven years of restaurant experience with her reporting and editing background. Her work has appeared in Chicago magazine, the Chicago-Sun Times, and FoodandWine.com, among other publications. She also contributes to culinary trade publication StarChefs.com, Forbes Travel Guide, and Snooth Eats, and blogs at LaVitaCucinare.com.

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Tangy Pickled Eggs

Tangy pickled eggs are a great snack, especially with brews to match. Their bright hue is a wonderful spring addition…

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sourdough

No-Knead Sourdough

This no-knead sourdough bread does not take all day and has a nice thick, dark crust, and wonderful sour crumb.

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Apple-Gouda Quick Bread

Apple-Gouda Quick Bread

This cheesy bread makes a great side to winter’s soups and stews or toasted with butter for breakfast or a snac…

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Roasted Pear Butter

Roasted Pear Butter

The roasting adds a nice deep caramel flavor, and the natural pectins in the skin and seeds help thicken the butter t…

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Herb-scented Salt

Herb-scented Salt

Flavored salts are really nice to have around during the grilling season—they are perfect for rubbing on steaks or ad…

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Granola Bars

Granola Bars

The perfect snack – enjoy this awesome granola bars recipe from Katherine Sacks.

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Caramel-Apple Bread

Caramel-Apple Bread

The caramel gives a slightly bittersweet undertone, the apples create a moist crumb, and walnuts are always a nice cr…

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Grapefruit Pound Cake

Grapefruit Pound Cake

Pound cake gets its name from a simple ratio of ingredients, which also makes it one of the easiest recipes to memori…

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