Katherine Spiers
Katherine is the former Living Managing Editor at KCET.org. She's been living in and writing about this area for over a decade.
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Chicken Florentine is a mid-century classic, something that probably gets a bad rep among more enlightened foodies now. But it can be really good!
It looks so fancy! But it's so easy! Just use thick bacon and good-quality scallops.
This recipe is actually older than the tomato soup we know as gazpacho.
This kimchi fried rice is easily assembled with store-bought ingredients, making it an ideal weeknight dinner.
Naomi Shim's financier recipe, a simple, delightful tea cake that mostly butter and egg whites and fruit.
The mix of old and new vendors at Grand Central Market has turned it into a culinary wonderland. But these two dishes are the best. (Plus one honorable mention!)
KCET Food editor Katherine Spiers tried the grasshopper (or chapuline) offerings at Monte Alban in the West L.A./Westwood area. Watch the video to find our how they're sourced and cooked ... and how they taste.
There's a food movement afoot. It hasn't quite reached the mainstream in the U.S., but it's growing in popularity, just a little bit every day. What is this new trend? Eating bugs.
This is an excellent cookie recipe, for everyone.