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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.

Amok trey. Credit: Kathy Hunt

Long before I cooked Asian snakehead, or channa, I had heard all the tales about this notorious fish. Dubbed "Fishzilla" and "Frankenfish," the predatory,

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Pan-seared striped bass with lime-basil butter Credit: Kathy Hunt

Like most cooks and food lovers, I've been eagerly anticipating spring's bounty. Asparagus, morel mushrooms, ramps and rhubarb all return to markets and my

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Rösti. Credit: Kathy Hunt

One of the many things that I love about travel is the chance to eat a renowned dish in its country of origin. In

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A barrel at the Driftwood Room in Portland, Ore. Credit: Kathy Hunt

Every now and then I come across a new culinary trend that leaves me wondering, "Why mess with something that's already a success?" Such

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The wine region of Oregon's Willamette Valley. Credit: Kathy Hunt

On a recent trip through the Pacific Northwest, I spent a lot of time drinking wine. Not a huge surprise. After all, the area

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Cherry-Almond-White Chocolate Panettone. Credit: Kathy Hunt

Peek into my kitchen this holiday season and you'll likely find me elbows high in pillowy bread dough. In my family, nothing says Christmas

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American persimmons. Credit: Kathy Hunt

Like most Americans, I grew up equating Thanksgiving with turkey and pumpkin pie. To cap off the meal with any other dessert would have

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Smoked salt. Credit: Kathy Hunt

Salt. It's been a culinary and dietary staple as well as a form of barter and payment since ancient times. Similar to the act

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