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Cathy Erway on Muck Rack

Cathy Erway

Verified
New York
As seen in: Not Eating out in New York, Medium, NYT Cooking, The New York Times, Wirecutter, Yahoo Life, BBC, HuffPost, The Washington Post, Aol, NBC News and

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Cathy Erway’s Biography

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Food writer, author of the cookbook, The Food of Taiwan: Recipes from the Beautiful Island, and the memoir, The Art of Eating In: How I Learned to Stop Spending and Love the Stove. Winner of 2018 James Beard Award for Home Cooking. Hosts the podcast Self Evident, exploring Asian American stories. Hosted the podcast Why We Eat What We Eat, which received the 2018 IACP Award for Best Podcast or Radio Show and was a 2018 James Beard Award nominee for Best Podcast. Host of the Heritage Radio Networ…

Cathy Erway’s Journalist Portfolio

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Wellness foods often get seen through a Western lens. These Bay Area Asian Americans are trying t...

Wellness foods often get seen through a Western lens. These Bay Area Asian Americans are trying t...

Growing up, Adrian Chang spent a lot of time in his grandfather's Chinese apothecary in San Francisco's China…

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Chinese Roast Duck, but Make It Turkey

Chinese Roast Duck, but Make It Turkey

With juicy meat and extra-crisp skin, Thanksgiving turkeys cooked in the manner of ducks are keeping Chinatow…

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How Asian-American Farmers Shape What America Eats

How Asian-American Farmers Shape What America Eats

Scott Chang-Fleeman was in his second year of apprenticing at the farm and garden program at the University o…

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Big Chicken's Drumstick Dilemma

Big Chicken's Drumstick Dilemma

In the late 1970s, Dale Faunce was a buyer for Kroger in Detroit. Every Friday, he'd get a call from his chic…

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Do You Want Your Soy Milk Salty Or Sweet?

Do You Want Your Soy Milk Salty Or Sweet?

I am a firm believer that eaters can be divided into two groups: sweet people and salty people. In many parts…

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How Today's Taiwanese-American Chefs Rewrote the Rules and Made a New Cuisine

How Today's Taiwanese-American Chefs Rewrote the Rules and Made a New Cuisine

A new generation of Taiwanese-American chefs are creating a Stateside cuisine that is distinctive, personal, …

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Articles

The Greenmarket Is 50 Years Old

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By Cathy Erway Verified
| Grub Street Verified
On a dreary Saturday morning this spring, the chef Peter Hoffman was giving out hugs. We’d arrived at the Union Square Greenmarket to shop, but Hoffman kept running into people he knew, embracing an employee at Deep Mountain Maple, saying “hi” to a book publisher he hadn’t seen in a while, checking in on a former neighbor’s daughter. Eventually, he started bagging up some wavy Romano beans at the Lani’s Farm stand while I checked out its collection of homemade soy sauce and kimchee.
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Across grocery freezer aisles and farmers’ markets alike, the breaded vessels for nostalgia are being reimagined as health foods, wholesome snacks, and convenient fast-food substitutes

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By Cathy Erway Verified
| TASTE Cooking Verified
Farmers’ markets are a haven for whole, unprocessed foods. For many, it’s a place where one can go to escape the parade of chemical additives and fillers lurking in every supermarket aisle—like a trip to an unspoiled nature reserve.
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Beef shank massaman curry

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By Cathy Erway Verified
| Yahoo Life Verified
Joel Watthanawongwat, the chef of Soothr, a Thai restaurant in New York City, makes large batches of braised beef shanks each day to use in several dishes, including this tamarind and coconut-rich massaman curry. The process, which can be split over two days, involves slowly braising then chilling the shanks for the most tender, flavorful results. Boneless beef shanks are rich in tendons and collagen, making this cut especially soft and tender when slowly and gently cooked.
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Interview

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What was your first job as a journalist?

I was a film critic for The L Magazine.

Have you ever used a typewriter?

Nope

What does it mean to be a journalist?

Still figuring it out!

Awards

James Beard Award for Journalism

2019 - Home Cooking
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