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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There aren't very many u-pick stone fruit farms left in L.A. County, but we found them!
This recipe creates what is essentially just berries and cream -- but an elegant, dinner--party-worthy version.
How do you keep all your leafy green vegetables fresh for more than a day?
One of his most celebrated culinary creations is Fried Cereal, which he was kind enough to share with us. It's meant to be eaten like popcorn -- just more colorful and fun. Bring it to a party or your couch!
This recipe creates fluffy biscuits, to be served either sweet or savory, that don't require any wheat. Just be sure to get that powdered psyllium husk!
Have this diner classic on hand at home!
Chicken wings are something of an American classic. But to get them restaurant-level delicious, you have to do something counterintuitive: overcook the chicken.
What to do with this key beer ingredient, besides putting them in beer. They're also a great, gorgeous addition to a garden.
We discuss recipe-free "grandma cooking" and the transplanting of trees in this week's column.
This salad full of delicious ingredients: guanciale is kind of a fancy bacon, and baby kale is so much more tender and tasty than the full-grown stuff. Give it a whirl!
These pickled red onions, simple to make but very delicious, are a great accoutrement to just about any savory dish. Here's the recipe -- all you need is a jar!
All your food and garden questions answered in one handy column. This week: where can I get vegetarian gluten-free food without making a scene, and, why aren't my basil and peppers happy?