Katie Workman
Katie Workman is author of The Mom 100 Cookbook, and the founding editor-in-chief of Cookstr.com, a website dedicated to the recipes of well known chefs and cookbook authors, which launched in November 2008. She writes about food and cooking freelance for various websites and publications including The Huffington Post, The Daily Beast, AOLFood.com/KitchenDaily.com, AARP.com, Bravo.com, thekitchn.com, New York Magazine and The Boston Globe.

Previously, Katie was Associate Publisher of Workman Publishing, a top independent publisher. Prior to that she was at Clarkson Potter for more than 12 years, primarily as a senior cookbook editor. She is a Board member of City Harvest, New York's leading food rescue nonprofit in New York City, and an active supporter of Share Our Strength, the country's largest hunger relief organization. She lives in New York with her husband, Gary, and two boys, Jack, age 11, and Charlie, age 8.

Entries by Katie Workman

Lo que he aprendido como madre de chicos

(6) Comments | Posted February 4, 2016 | 1:30 AM

Cómo empieza todo:

La primera vez que me di cuenta de que era una auténtica madre de chicos sin vuelta atrás, Jack tenía seis semanas. El jefe de mi marido quería que se fuera de viaje de trabajo a Miami y sugirió (muy amable por su parte) que Jack y...

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Ce que j'ai appris après 15 ans passés à élever des garçons

(1) Comments | Posted January 20, 2016 | 3:57 PM

Le début

Jack avait six semaines quand j'ai vraiment compris que j'étais la mère d'un garçon et que je ne pouvais plus faire marche arrière. Mon mari devait aller à Miami pour un voyage d'affaires et son patron avait (très gentiment) suggéré que je l'accompagne avec le bébé, pour changer...

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A Few Things I Know After 15 Years as a 'Boy Mom'

(59) Comments | Posted January 8, 2016 | 10:05 AM

It Begins.

The first moment I realized I was a bona fide, no-turning-back boy mom took place when Jack was 6 weeks old. My husband's boss wanted him to come on a business trip to Miami, and (really kindly) suggested I come along with the baby, for a little change...

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A Work Week's Worth Of Dinners From Around The World (That You Can Find Right In Your Freezer)

(3) Comments | Posted March 2, 2015 | 12:00 AM

So much has been written about the stress of weeknight dinners. So much, and yet: when it’s 5:00 and you have no idea what’s for dinner, who cares what brilliance has been written? Who knows what wonderful recipes are out there? What if you forgot to go shopping, and there’s...

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The Inimitable Marcella Hazan

(0) Comments | Posted October 1, 2013 | 7:20 PM

Photo by Barbara Banks

I first "met" Marcella Hazan the way so many people did -- through the pages of her opus, The Essential of Classic Italian Cooking. I was around 11 or 12, but already neck-deep into my affair with cookbooks and cooking, and I could not wait to...

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Bake Your Teachers a Thank You! A Blueprint for Teacher Appreciation Week

(2) Comments | Posted May 1, 2013 | 4:15 PM

We all know how hard our teachers work, right? When people say that being a parent is the toughest job in the world, I think they may not have given teaching a hard and close enough look. Let's show these teachers some love!

"Baking Your Teachers a Thank You "is...

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Today I feel Like Talking About My Dad

(1) Comments | Posted April 15, 2013 | 4:37 PM

My dad died Sunday. The words don't look right sitting on the page, they don't feel like they belong to me, they must have been written by someone else, someone with a dead father.

He was sick for six months. A long time. No, a short time. Kind of a...

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Turkey Posole Soup

(0) Comments | Posted November 26, 2012 | 10:20 AM

Serves 8 to 10

For no apparent reason every year I think of posole as I face down the Thanksgiving leftovers, in particular the turkey carcass and the pile of leftover turkey meat. A warm, comforting soupey stew is always in order, and the chewy-soft texture and gentle flavor of...

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Simple Lemon-Garlic Roasted Turkey Breast

(0) Comments | Posted November 21, 2012 | 11:10 AM

I got a little touch of Thankgiving fever last week, and because I am not making the turkey this year, I felt compelled to make a pre-Thanksgiving bird. But not the whole bird, just the breast, which seemed a bit more manageable and less insane than roasting a whole bird...

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Peach-Blueberry Crostata

(0) Comments | Posted July 30, 2012 | 3:56 PM

blueberry peach crostada recipe

Crostatas are like free-form pies, not baked in a pan, but rather on a baking sheet, with the dough folded up around the edges of the filling. They are rustic looking, absolutely beautiful, with the filling bubbling up from within the...

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An Achingly Simple Herbed Grilled Chicken For Summer

(1) Comments | Posted July 12, 2012 | 6:04 PM

chicken breasts

When you have a family of four, and the bulk of the people you invite over often come in groupings of 2 to 6, it's shockingly easy to go from "We're having a few people over for dinner" to "Holy crap, what am...

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Pasta With Extreme White Clam Sauce

(0) Comments | Posted June 18, 2012 | 7:29 PM

pasta clam sauce

This is a stupidly clammy sauce, so full of clams, it should really be called clams with pasta. It's the monster truck rally of clam sauces. The clams in the shell are beautiful and whole and delicious, but the sauce is riddled...

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Bake Your Bacon

(7) Comments | Posted June 11, 2012 | 7:40 PM

Ladies and gentlemen, are you frustrated by unevenly cooked bacon? Are you embarrassed by bacon curled up into unseemly snarls? Are you tired of skidding around on a skating rink of grease in front of your stove as you suffer the splattering hot grease that comes out of the frying...

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Pasta With Ramps And A Light Cream Sauce

(0) Comments | Posted May 22, 2012 | 10:33 AM

You will notice in the photo that there is a small pile of lobster perched atop the pasta. This is not our usual weeknight fare. This is the good fortune of making this dish post-Mother's Day, after we had brought cooked lobsters home for dinner as a treat. Uncharacteristically, there...

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Liven Up Dinner with These Three Simple Chicken Solutions

(3) Comments | Posted May 4, 2012 | 4:55 PM

You've probably had a lot of chicken pass through your kitchen. You've also probably stood there staring listlessly at that package of chicken breasts, waiting for inspiration to strike. And you've probably all heard your family whine, "Chicken, again?"

Well, yes, chicken again because, grousing aside, it's simply one of...

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Fork-In-The-Road Simplest Vegetable Soup

(1) Comments | Posted April 13, 2012 | 10:17 AM

The weather is getting warmer, and soon soup (or at least hot soup) season will be behind us for the foreseeable months. But I'm ready to let go just yet. Especially because soup is the single most brilliant way to use up what you have in your fridge. And it's...

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Fork-In-The-Road Tarragon Mustard Crusted Filet Of Beef

(0) Comments | Posted March 30, 2012 | 10:50 AM

Sometimes life calls for a filet, a tender, luxurious cut of meat that says "good job, laddie, you deserve a treat." This recipe calls for petite filets, a tidy, juicy shoulder cut of beef. You can often find them for a better price than the big loin filets, and they...

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Fork-In-The-Road String Beans With Tonnato Sauce

(1) Comments | Posted March 19, 2012 | 10:41 AM

I was looking at a bunch of beautiful string beans that had been waiting patiently for me to decide what to do with them, and I got a weird craving for Nicoise salad. But that day, for that dinner, a salad was already in the works, and an appetizer was...

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Fork-In-The-Road Pad Thai

(3) Comments | Posted March 2, 2012 | 10:46 AM

What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it...

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Fork In The Road Chinese Meatballs

(0) Comments | Posted February 15, 2012 | 4:40 PM

When you think meatballs, don't just think Italian. Ground meat is a ridiculously versatile blank canvas for so many kinds of dishes, so many different seasonings. These take on typically Chinese seasonings, and are poached instead of sauteed or baked, resulting in meatballs that are very reminiscent of the inside...

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