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
Green Goddess Buddha Bowl
Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.
Recipes
Herb-Crusted Cauliflower Steaks
A #MeatlessMonday recipe you’ll want to serve with a steak knife.
Recipes
Stuffed Sweet Potatoes With Beans and Guacamole
Easier than burrito bowls—and even more delicious.
Recipes
Bacon and Egg Casserole
This lattice-topped, make-ahead casserole is almost too pretty for its own good.
Recipes
Coconut-Pandan Jam (Kaya Jam)
This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.
Recipes
Cauliflower-Crust Pizza
We tested countless cauliflower pizza crust recipes and came up with the absolute best one.
Recipes
Islak Burgers (Wet Burgers)
A good soak in buttery tomato sauce gives this ultra-juicy burger—a popular late-night Turkish street eat—its name.
Recipes
Matcha White Hot Chocolate
This rich and creamy white chocolate has tropical notes thanks to the coconut milk, plus a boost of caffeine and bold green color from matcha powder.
Recipes
Matcha-Mango Smoothie
This simple smoothie gets a bolt of caffeine from matcha and a dose of protein from yogurt. The combo of yogurt, mango, and matcha results in a tartly refreshing smoothie.
Recipes
Matcha-Mint Sparkler
This lime-mint-matcha combo is a great morning or afternoon pick-me-up—a splash of rum turns it into an invigorating cocktail.
Recipes
Wild Mushroom and Parsnip Ragout
This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.
Recipes
Cauliflower-Carrot Cheesy Tots
Cauliflower and carrot—in place of the usual potato—add sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins to this irresistible play on tater tots.
Recipes
Vegetarian Buffalo “Meatballs”
Forget about hot wings—these spicy "meatballs" combine white beans and mushrooms for a meatless take on your favorite party snack.
Recipes
Miso-Tahini Squash Soup With Brown Rice
Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.
Recipes
Grapefruit Sparkling Water
Make your own fizzy refresher using grapefruit peel for tons of floral flavor and grapefruit juice for just a hint of sweetness.
Recipes
Curried Cauliflower with Chickpeas
A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.
Recipes
Chocolate, Pistachio, and Tahini Truffles
Tahini (aka ground sesame paste) replaces the traditional heavy cream in these orange-scented treats for a nuttier but equally rich flavor.
Recipes
Sunflower Seed "Risotto" With Squash and Mushrooms
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow the sunflower cooking method for a basic go-to grain-free risotto, then swap in whatever seasonal vegetables you'd like to top it with.
Recipes
Brown Rice Salad With Parsnips and Ricotta
This hearty salad combines roasted parsnips, hazelnuts, fresh orange, and crisp lettuce for a bright, refreshing vegetarian dinner.