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Kathy Gunst on Muck Rack

Kathy Gunst

Maine
As seen in: WBUR-FM (Boston, MA), Scribd, The Wall Street Journal, The Washington Post, Here & Now Anytime, Boston.com, Chicago Tribune, NDTV, Flipboard, The Boston Globe, The Mercury News and
2015 James Beard Award winning journalist. Cookbook author, writer, and Resident Chef for NPR's Here and Now. Rage Baking (Tiller Press) Feb 2020.
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Articles

Love a good crunch? Try these 3 crispy recipes

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By Kathy Gunst
| Here & Now Anytime Verified
I teach a workshop called “Finding Voice in Food and Memoir Writing." We talk about many aspects of food writing, but I dedicate an entire class to focusing on senses and the importance they play in how we experience and write about food. When we talk about texture, we inevitably talk about the appeal of crunch, how crunchy foods make us want to eat more. Think of the potato chip.
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As summer slips away, hold on tight to the last batch of seasonal produce

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By Kathy Gunst
| Here & Now Anytime Verified
As summer slips away, hold on tight to the last batch of seasonal produce Tomato galette. (Kathy Gunst/Here & Now) It’s always hard to say goodbye to summer. I hold on tight, eking out a swim on even a slightly warmish day. And, this time of year, I try to cook almost entirely out of my garden and farmers markets, devouring all the produce of the season before it disappears at the first frost. I can’t get enough of tomatoes, corn, eggplant, zucchini and peppers.
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Get your grill on with 3 sizzling summer recipes

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By Kathy Gunst
| Here & Now Anytime Verified
Can someone please explain how summer goes by so quickly? Everyone I know is saying the same thing: "How did it get to be August? How do we slow things down?" It seemed like June was moving along at a leisurely pace and then, well, here we are in mid-August, with fall peeking just around the corner. How to slow it down? I don’t have the answer. But I do know that lighting up the grill, grabbing a cold drink and some people you care about, and making dinner over an open fire can help.
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