Kathy Hunt

I am fortunate to be able to work at what I love -- writing, cooking, traveling and taking photos. As a syndicated food writer, my articles and original recipes have appeared in The Chicago Tribune, Los Angeles Times, and Baltimore Sun. I've also covered food and travel for VegNews, Zester Daily, and Taste of Home. My first cookbook, Fish Market (Running Press, 2013), focused on seafood and seafood-friendly sides. Herring: A Global History (Reaktion Books, 2017) detailed the history of this mighty fish. My technique cookbook Luscious, Tender, Juicy (Countryman Press, 2021) explains how to create and maintain moisture in apps, mains, sides, and baked goods.

Growing up in an ethnically diverse, former steel town north of Pittsburgh, I learned early on about world cuisines. Pasta fagioli, pita and pierogies all shaped my palate. They spurred my desire to travel the globe and eat these foods in their homelands. To date, I've journeyed through six continents and 51 countries, collecting recipes and tales wherever I roam.

Columbia University's Graduate School of Journalism brought me to New York City. Rich culture, disparate cuisines and the hustle and bustle of urban life kept me there. I now divide my time between Manhattan and an 1801 farmhouse outside of Philadelphia.