Tell us about you and what you do. I am a writer and cookbook author, and I also develop recipes for clients. I used to cook in restaurants, and…
Kate Leahy
Kate Leahy has traveled from Southern Italy to Myanmar—and many places in between—to track down stories and recipes, many of which make it into her books. She has written or edited more than nine books on food and wine, including A16 Food + Wine, the 2009 IACP Cookbook of the Year and winner of the Julia Child best first book award. Her books have also been recognized by The New York Times, The Wall Street Journal, and NPR's best books of the year. Her work has also appeared in Eating Well, Explore Parts Unknown, and several other publications, and she has made appearances on The Splendid Table and The Food Seen.
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If you’ve ever been a fan of Cheez-It crackers, these shortbread are the DIY alternative. I encountered this recipe while writing a story for the San Francisco Chronicle about…
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Made with lamb and spiced with black pepper, oregano, and cumin, these Mediterranean- inspired meatballs have enough flavor that they’re nearly just as good served at room temperature as they…
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I used to be in the camp of cooking mushrooms over high heat to get them to brown while evaporating off their water, but Andrea Nguyen’s book Vietnamese Food…
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One of my earliest ideas for the menu at La Buvette came from opening a can of cooked judion beans—giant white beans imported from Spain—and seasoning them with a…
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When I met Alix Lacloche, an amazing chef in Paris, we discovered that we had a common passion for picnics. We spent a whole summer having picnics in parks…
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Guest article and photos by food and wine author Kate Leahy. For many Americans, Paris has long been a city of fancy food—delicate macarons, chocolatiers selling bonbons at eye-popping…