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.

Olive Rosemary Focaccia

Olive rosemary focaccia is a real treat. Fragrant rosemary and salty olives lend a deep and rich flavor to this bread that can be enjoyed at anytime.

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 snack.

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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 to a creamy consistency.

Cherry Clafoutis Katherine Sacks

How to Make Cherry Clafoutis

This baked pancake falls somewhere in between breakfast and dessert, serve it with syrup for a sweet take on the former or whipped cream for a rustic version of the latter.

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 adding to fried chicken seasoning.

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 crunch.

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 memorize.