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A longtime food and travel writer, Kathy Hunt’s work has appeared in the Chicago Tribune, Los Angeles Times, Baltimore Sun and in such magazines as VegNews and BackHome and at epicurious.com. She is the author of the seafood cookbook "Fish Market” (Running Press, 2013), which Weight Watchers dubbed “one of the top ten books to give and receive in 2013.” National Public Radio’s Kitchen Table also shortlisted “Fish Market” for “best gift for the beach cottage.”
Kathy was a contributing writer for the food encyclopedia “Entertaining from Ancient Rome to the Super Bowl” (Greenwood, 2008) and to an upcoming book on craft brewers and distillers. Currently she is writing the nonfiction book "Herring: A Global History" for Reaktion Books.
Along with writing, Kathy works as a cooking instructor, recipe tester, lecturer and photographer.  She can be found at KitchenKat.com and on Facebook, Twitter, Pinterest and Instagram. An alumnus of Columbia University’s Graduate School of Journalism, she holds two Master of Science degrees. Kathy divides her time between Manhattan and an 1801 farmhouse in suburban Philadelphia.

Sardinian Tomatoes. Credit: Kathy Hunt

  Growing up with a father who suffered from cardiovascular disease, I learned at an early age how to eat healthfully. Hot dogs, fried chicken

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Seafood on display for customers. Credit: Kathy Hunt

Whether you have vowed to eat more healthfully or are just contemplating the addition of seafood to your diet this year, eventually you may

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As someone who loves to invite people over for any and every occasion, I've developed a short list of what's needed to pull off

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Apple Cider-Cranberry-Cornbread Stuffing. Credit: Kathy Hunt

Most of my friends possess heartwarming tales about Thanksgiving, of a day spent roasting aromatic turkeys, peeling and mashing potatoes and hanging out with

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"Shroom" is written by chef Becky Selengut. Credit: Book cover photo by Clare Barboza; Selengut photo by Greg Mennegar

After spending the summer learning some of the ins and outs of foraging, I was delighted to find a new cookbook dedicated to my

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Nutmeg-Cinnamon Nuts. Credit: Kathy Hunt

At times, just thinking about Halloween causes my stomach to lurch. No, it's not the creepy costumes, scary movies and pervasive pranks that make

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Ground cherry crumble. Credit: Kathy Hunt

Although serious, tromp-through-the-woods foragers may scoff at my claim, I've begun to think of the past few months as my season of foraged foods.

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Spiked Apple Cider Ice Cream. Credit: Kathy Hunt

A few months ago, I began hearing rumors about a new dessert craze -- wine-infused ice cream. At first I was skeptical. Although I

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