When I was a kid and people asked me what I wanted to be when I grew up, I would say a cook and an artist. Today, that’s not so far off from the truth.
From compelling copy to enticing original recipes – with killer photos to boot – I offer a full suite of services for publications and brands alike.
I’m Katherine and I’m a freelance journalist, content writer, recipe developer, and food photographer.
Besides being the former New York Correspondent and a regular contributor of travel content for Afar Magazine, my writing has appeared in The Atlantic, The Washington Post, Food & Wine, Bon Appetit, Travel + Leisure, The Bump, Time Out NY, the Village Voice, CityLab, Romper, BravoTV’s Feast, Fodor’s, The Forward, and more. When it comes to content writing, I count Serious Eats, The Child Mind Institute, Williams Sonoma, Zillow, and NYC & Co, among others, as clients.
My love for food and cooking is what led me on my journey to becoming a writer, and remains at the core of what I do. I develop original recipes for brands and publications including Serious Eats, Bed, Bath, and Beyond, Mealthy, and The Forward. I published an e-cookbook with Hang Time Press, and my original photographs often accompany my recipes. And I don’t just like doing my own thing, I enjoy testing recipes as well, have ghostwritten and photographed an award-winning cookbook, and in general love being involved at any step of the process.
Growing up my father cooked dinner every night from scratch and I’d often stand on the edge of our cramped, New York City kitchen, observing his every step. Now I’m the one cooking dinner using fresh ingredients to create quick, healthy, satisfying meals while my inquisitive toddler helps. I have found so much joy in including him in the kitchen, and seeing his love for both the process and the delicious end result develop.
More than simply cooking, I love making food for people. I relish the way that food connects folks, and it’s the ability to nourish others, both physically and emotionally, that fulfills me. I’m slightly more attuned to the toddler palate now than I used to be, but fresh, healthy food is still at the center of my cooking philosophy. And having lived and traveled around the world, I have a deep appreciation for the way in which food is an entry point into a culture. Learn about someone’s comfort foods, and you’ll learn a lot about them.
I graduated from Skidmore College Magna cum Laude with membership in the Phi Beta Kappa honors society and have my Masters in International Educational Development from Teachers College, Columbia University. I am a proud member of the American Society of Journalists and Authors.
I’m always looking for the next great adventure.