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
Chicken and Mushroom Quesadillas
A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.
Recipes
Peanut Noodles with Chicken and Snap Peas
Roasting the chicken and making the peanut sauce ahead of time gets dinner on the table even faster.
Recipes
Stuffed Sweet Potatoes With Curried Chickpeas and Mushrooms
Embrace the start of autumn with cozy, Indian-inspired sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach.
Recipes
Frozen Mini S'mores Pies
These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.
Recipes
3-Ingredient Creamy Coconut-Lime Ice Pops
These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.
Recipes
Spicy Black Bean and Corn Tacos
Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.
Recipes
Frozen Pineapple Mojito
Pineapple cups make a fun presentation for this frosty summer cocktail, but if you're short on time, just use regular cocktail glasses instead.
Recipes
Mexican Grilled Corn
Make this street-food favorite at home with flavor-packed chipotle mayonnaise and crumbly Cotija cheese.
Recipes
Vegan Banana Ice Cream
Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.
Recipes
Grilled Green Bean Salad With Thai Dressing
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner.
Recipes
Pesto-Grilled Chicken with Peaches
In this easy grilled dinner, store-bought pesto works as both a simple marinade for the chicken and a finishing sauce.
Recipes
3-Ingredient Grilled Watermelon, Feta, and Tomato Salad
Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.
Recipes
Grilled Carrot "Hot Dogs"
Char glazed carrots—packed with earthy umami flavor and spice—on the grill, pop them in a hot dog bun, and never look back.
Recipes
Edible Cookie Dough
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.
Recipes
White Pizza With Shaved Veg and Pesto
This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.
Recipes
Easy Fruit Tart With Pecan Cookie Crust
Here, lemon curd-spiked whipped cream fills an easy press-in crust. Sprinkle berries on top for a simple finishing touch, or arrange sliced fruit in a rose-like pattern for a stunning presentation.
Recipes
Spring Pot Pie with Spinach-Arugula Salad
Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.
Recipes
Spring Pea Butter
Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.
Recipes
Tempeh B.L.T. Sandwich
This modern take on the classic B.L.T. uses smoky-sweet marinated tempeh as a protein-packed vegetarian substitute for bacon.
Recipes
Tempeh “Bacon”
Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie “B.L.T.”