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Cathy Barrow on Muck Rack

Cathy Barrow

Washington, D.C.
As seen in: The New York Times, The Washington Post, National Geographic, NPR, NDTV, Stuff.co.nz, Chron, The Boston Globe, The Minnesota Star Tribune, The Seattle Times and
Food writer. Cookbook author. Balaboosta. Preorder BAGELS SCHMEARS, & A NICE PIECE OF FISH Support independent booksellers linktr.ee/cathybarrow
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Articles

Classic Rugelach With a Buttery, Flaky Cream Cheese Dough

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By Cathy Barrow
| Serious Eats Verified
Serious Eats / Emily Dryden Cream cheese in the dough means a tangy flavor, easier rolling, and a sturdy pastry that holds its shape for a bronzed, buttery, flaky cookie. Sprinkling fresh bread crumbs over the filling thickens any potential runniness. Baking the rugelach on stacked baking sheets prevents the bottoms of the cookies from burning. When I was growing up, rugelach were ever-present in my grandmother's kitchen, under a cake dome on the counter, right where we walked into the kitchen.
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Free Range on Food: Cooking and eating in the age of COVID-19, this week’s recipes, advice and more!

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By Ann Maloney, Joe Yonan, Virginia Willis, Becky Krystal Verified, Olga Massov, Cathy Barrow, Carrie M Allan, Tim Carman Verified, Kari Sonde Verified, Emily Heil Verified
| The Washington Post Verified
We must talk today about “social distancing,” right? Many of us are working at home and limiting our movements due to the coronavirus. Perhaps the only place we’re going is the grocery store to pick up ingredients to make comfort foods. Let's talk about how we're cooking right now. — Ann Maloney
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Free Range on Food cooking Q&A: How to make jam with any summer fruit

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By Ann Maloney, Joe Yonan, Cathy Barrow, G. Daniela Galarza, Tamar Haspel, Kari Sonde Verified, Mary Beth Albright, Becky Krystal Verified, Olga Massov
| The Washington Post Verified
Have you always wanted to make summer jams, but felt intimidated? All you need is one simple recipe to make jam out of just about any summer berry, such as raspberry, blackberries or blueberries, or stone fruits like apricots, peaches, plums, cherries and nectarines, says food writer Cathy Barrow, who joins us this afternoon for our chat. Cathy's done this so often, she easily answers readers' questions, such as: What if you want to freeze the jam? Why is sugar necessary?
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