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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.

White balsamic vinegar. Credit: Kathy Hunt

A new year invariably means new food-trend predictions. In the past, the culinary prognosticators have called for the year of the pie, doughnut, diminutive

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Swedish Spiced Cookies. Credit: Kathy Hunt

In a season filled with rich, heavy foods and cloying sweets, I like to take a page from European cookbooks and bake a few

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Pickled herring. Credit: Kathy Hunt

Everyone knows the holidays are steeped in culinary traditions, but who says you can't steal from others? Pickled herring from Denmark, for example, defies

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Generoasta Coffee and Café in Warrendale, Pa. Credit: Generoasta Coffee and Café

Like most caffeine addicts, I'm a bit fussy about my first, second and third cup of coffee of the day. Bold, crisp and scorching

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Various types of pasta. Credit: Kathy Hunt

I grew up in a largely Italian-American community outside of Pittsburgh where, at least once a week, I ate pasta. When Sundays rolled around,

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Saturn peaches: Credit: Kathy Hunt

Blame it on the cheap, tinny fruit cocktail that my elementary school cafeteria doled out, but until recently, I was a holdout on peaches.

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Gooseneck barnacles. Credit: Flickr / Don Whitaker

If I asked you to think of an exotic delicacy, you might envision mounds of marbled white truffles, plump fugu fish, ruby red mangosteen

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Spices for sale at a souk in Luxor, Egypt. Credit: Kathy Hunt

Whether you love to travel the globe or prefer to vacation a bit closer to home, chances are that if you enjoy cooking you've

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