Welcome! I’m happy you’re here. You can call me Kate, which is one of many nicknames, or Kathryne, which is my full first name. Either way, I’m a self-taught photographer and cook from Oklahoma. I started this blog in 2010 and named it after my canine sidekick, Cookie. Now, we live in Kansas City and work on this blog full-time. I love my job!
You should know that I’m totally obsessed with food. I daydream about new recipes. I devour cookbooks (I even wrote my own). I read up on food policy and nutrition. I love photographing food and hope my photos inspire you to step into the kitchen to cook a delicious, healthy meal.
Above all, I love eating food, especially while in the presence of good company. Good food in good company—does it get any better than that?
I believe that cooking should be fun and recipes, flexible. I choose not to cook meat, so all of the recipes on Cookie and Kate are vegetarian. I believe in eating whole foods, which are foods that are as close to their source as possible. I’m also an avid supporter of the occasional indulgence, and I laugh with friends over drinks as often as possible.
This blog is all about celebrating good food—real, sustainable food that delights the senses and nourishes the body.
About Cookie
Cookie is a jaunty spotted mutt who makes friends everywhere she goes. She is my eager four-legged assistant, my chief crumb catcher and the best companion a girl could ask for.
I adopted Cookie in the summer of 2009. She came with her name and nothing more. Whether she was named for being one smart cookie, or for looking like cookies and cream, the name suits her well.
After five years of referring to Cookie as a “mystery mutt,” I finally caved and ordered a DNA test. My beloved, one-of-a-kind pup is half schipperke and half dachshund/Australian koolie mix.
Frequently Asked Questions
Where can I buy your cookbook?
My cookbook, Love Real Food, can be purchased online at Amazon, Barnes & Noble, BAM!, IndieBound, and Indigo. Digital editions of the book are available for purchase and download at iBooks and Amazon. Look for the book in your local bookstore or Barnes & Noble. More book details here.
What kind of camera do you use?
I use a Nikon Z6 with a Nikkor Z 50mm lens. Check out my food photography tips for more details.
Do you have any tips for new bloggers?
Check out my top 20 tips for food blogging and how to start a food blog, which includes design and web hosting tips.
Can I publish your photos or recipes on my blog/website?
Thank you for asking. Please refer to my photo and recipe policy for details.
Get in Touch!
Please contact me here or comment below! You’re also welcome to check out my press page for interviews and other features.
Denise
I have enjoyed your blog for months now. My respect multiplied, after trying several recipes, when I encountered your risk-free recipe for cooking quinoa. Your hard work is evident. Thank you!
Kate
Thank you, Denise!
Sali Tagliamonte
Dear Kate,
I’ve been following your blog for a few years now. I just want to say ‘thank you’. You have changed my diet and my kitchen for the better!
The most recent addition to the weekly repertoire is your raw broccoli salad. My son and I just love it! With the benefits of raw broccoli, now I just make it all the time — why cook broccoli when it tastes so wonderful raw in your salad. :)
Kate
Thank you for your support, Sali! I’m glad you love my recipes.
Michelle
Hi Kate, I have been following your recipes for many years now. I love your recipes and all the amazing taste that it brings with it! You are such an inspiration. Thank you for all the recipes throughout the years! And I’m so sorry about Cookie! You got a good one there and I’m so glad you spend so many wonderful years together!
Michelle from down under Australia!
Janet Millican
Tell me more about Cookie—I love dogs. She looks like a sweetheart! Acccording to the reader’s comment above, your little Cookie, your sweet friend passed? Is that so?
Kate
Farewell to Cookie, 2008 – 2023 you can learn more.
Gustavo A Salgado
My search for a suitable recipe led me to your site (tzatziki). It’s simple, and that you put thought into your food choices as a vegetarian makes it even more enjoyable. Please continue to cook and smile.
Kate
Thank you!
Victor Baisley
bought your book 6 months ago and have tried around 20 recipes. Each one was fantastic!
Thanks you!!!!!!!
Kate
Great to hear, Victor!
PR
I found your blog and recipes this week and am so happy. I’m a new (old) cook and I find your instructions and notes so specific and helpful. I made your Healthy Coleslaw on Friday and it was so very good I would have been happy to only have that for dinner. (Maybe next time I’ll serve it with just some tofu or simply cooked chicken as a side.)
I like your style and how you really emphasize vegetables and don’t use too much salt or too much cheese.
After the Healthy Coleslaw revelation, I bought your cookbook (Kindle version). I haven’t had a chance to dive into it yet but I’m looking forward to it.
Thank you so much.
Larry
Tried it! Great recipe. Appreciate the flow of the recipe. Everything mixes well when you leave the peas for last.
Cheryl Tremblay
Hi Kate. Just wondering what Cookie eats. I just started my standard poodle Bella on a homemade diet a few months ago. Just wondering your thoughts and if you have any recipes I could male for Bella.
Faith
Your Hair is AmaZING!!! What hair products do you use? My hair is very similar in color thickness/texture/curl.. but idk how to make it look like yours. Sorry I am making your enchillada recipe for dinner (it’s baking now, yum!), and I figured I’d give it a shot & ask you about your hair.
Amy Evans
Oh Kate, I’m so sorry about Cookie. Losing a dog is one of the toughest experiences I’ve ever had. Thinking about you as I make you’re recipes, which I love. Thank you for sharing your Cookie with us.
Radoux
Hi Kate,
Phoebe (jack parson) left me in 2016 at the age of 17!
I haven’t gotten over it yet.
Then Utopia (her son) left me in 2020 also at the age of 17!
I felt completely drained of life. Emptiness!
Since, I think of them every day. I can’t get over losing them.
Now, reading about Cookie has made me cry a tsunami.
I am so sorry for what you are going through at this moment.
We do love those four legged adorable loving critters.
Sadly all those we love are not forever lasting. Sigh!
Hang in there. Thinking of you and sending you through telepathy strong vibes to help.
Love,
Veronica
Erin M.
I was so sorry to hear about Cookie, Kate! I just wanted to take a moment to thank you for many years of fabulous recipes. I’ve never commented on your blog before, but your recipes have been part of my family for nearly a decade. A vegetarian friend of mine from college recommended it, and I recommended it to my (quasi-vegetarian) parents, and they recommend it to everyone they know, and I’ve introduced it more recently to my partner. Discovering the blog was a revelation: I’d never encountered a recipe writer whose taste and diet seemed *so similar to mine.* And slowly so many of your recipes worked their way into our diets. We’ve all had certain favs that we come back to again and again that are in our weekly cooking rotation (e.g., for me, your Foolproof Shakshuka, Quick Dal Makhani, cauliflower steaks, and guacamole); always on call for special occasions (e.g., the Lemony Green Pasta with Peas & Ricotta, Broccoli Rabe Peanut Soba Noodles, and Roasted Carrots with Farro); or go-tos for holidays/hosting (e.g., stuffed acorn squash and arugula/cremini mushroom quiche). And when I go home to visit my parents and we want to cook together, we start out perusing the “dinner” section on your blog. (Nowadays, we can also look through your cookbook, which I naturally gifted them a couple of years ago.) Whenever I want to make a standard recipe, from fried rice to huevos rancheros, I always ask first, “What’s Kate’s version?” I have started following more vegetarian blogs in the past couple of years, but yours will always be the golden standard to which everything is compared. It is *The* Cooking Blog to us. Best wishes as you heal from Cookie’s passing, good luck with your recently grown family, and please keep spreading the love of good, wholesome food!
Colette
I am so sorry to hear about Cookie. I know how hard it is to loose a precious fur baby. May the sweet memories shared bring comfort to your grieving heart.
Blessings,
Colette
Chris
Hi Kate, I found you and Cookie few months ago while looking for recipes. I’m so sorry about your great loss of Cookie. We lost our Dear Lolly last fall suddenly she was Australian Cattle dog w/ very similar coloring n size as your Cookie. I found you again this morning looking for new granola recipe. I chose Gingerbread variation and found it to be quite tasty. I thank you for such a wonderful recipe. Also noticed the 3 ingredient banana pancakes, I have a minimum ingredient banana muffin our family loves. But, I wonder how you don’t use any leavening agent? Thanks
Sue Bofinger
Love all your recipes! Have made your tomato soup recipe several times and my gourmet sister pronounced it the best ever!
Just lost my doggie and feel so empty. House is too quiet. But your food tips still bring me joy! All the best to you and yours!
Josie
I’m so sorry to hear about Cookie. My fur baby is going through cancer too and I’m trying to enjoy every single moment with her, even when she’s bad to the bone—she can never get in trouble for anything. I’m glad that you shared Cookie with everyone and know that she was adored by your audience.
Kate
I’m sorry to hear that, Josie! I appreciate you sharing. Thinking about you and your fur baby!
Suzanne Graden
Kate,
I have tried many of your online recipes which prompted me to purchase your cookbook. I thoroughly enjoy preparing and eating the food that results from your recipes.
Earlier this year I was told by my physician that I needed to limit saturated fats in my diet. I have made your “My Favorite Granola” recipe multiple times. However, the inclusion of coconut oil is not what I should be eating at this time. What oil would you suggest I substitute for the coconut oil in this recipe?
Thanks,
Kate
You can make it with olive oil.
Janet
Back again to review the crispy tofu details and see that Cookie passed last month. We’ve lost 4 fur babies (all rescues) within a few short years of my own parents passing as well. Grief is just truly terrible, but a necessary part of loving someone deeply. I pray you have strategies for coping, like cooking (I took up painting) and are getting plenty of rest and extra B vitamins because of the stressful time. I’m with you in spirit.
Betsy Leonard Booth
I have followed Cookie and Kate for years now and every recipe I have tried has been a hit! Thank you for putting so much time and thought into your recipes.
Kate
Great to hear, Betsy! Thank you for following along and your support.
Rebecca
Hello, Kate…I love your recipes and turn to them often. Do you have any suggestions for Hakurei turnips beyond just adding them to a green salad? I’d love to have a recipe that actually features them. Our farmer’s market has an abundance of them, and they are beautiful and tender and sweet.
Kate
I don’t, but sounds interesting!
Rosi
Hi Kate,
I often find myself wondering if your oven temperatures are for a fan forced oven or a conventional oven? I live in Singapore/Australia and all our ovens are typically fan forced and I am always wondering if I just do the straight conversion of your F to C or if I also need to be doing an adjustment down in temperature?
Thank you
Rosi
Kate
Hi! These are for a conventional oven.
Kelly
Hi, Katie!
I just want to say thank you for all of your recipes!! ☺️ I’ve been following you for years and have learned a lot from you and your blog!! I’m plant based and gluten free and your recipes I feel like I can always count on when I’m searching for something in Google and your post pops up!! you are deeply appreciated!!
Kate
You are so kind, Kelly! I’m so glad you are enjoying my recipes. Thank you for your support!
Ann
Hi Kate, I normally don’t submit a review, unless I get raves. Your Carrot Cake turned out wonderful. My only change- is I like to bake at 300 deg for the first 20 min and then increase the oven temp until done.
While baking, I eyed your photos of your carrot cake on a beautiful black cake stand with maybe a white plate insert? Maybe it removes for easy washing? I searched your SHOP, to no avail. If you know, remember would you share who manufactured it or where in the U.S. or online someone can buy? I want my next cake displayed beautifully just like yours.
Kate
Hi Anne, those are for the pictures. It was baked in the cake pans pictured.
Joanne
Hi Kate! As a long-time vegetarian, I love your blog! You are one of my go-to sites whenever looking for a new recipe, or modifying an existing one. As a photographer myself, I am super impressed with your photos as well! Making your veggie lasagna with local zucchini as we speak. :)
P.S. Cookie is adorable!
Kate
Thank you for your support, Joanne! I’m glad you trust my recipes and keep coming back.
Cindy
Made your quick collard greens receipe. I have never cooked collard greens as not easilty availabe in Aussie supermarkets. We buy our vegies from a Community Supportive Agritculture which means direct from farmers. You have createed receipes for a divere range of produce – which has really helped in getting the best out of the produce in our box – Thank you!!!
Maggie
As a vegetarian, I have a tough time finding good, easy recipes. Blogs are tough because ratings are often skewed by commenters that have never made the recipe – very frustrating!
With all the recipes I’ve tried here I can trust they’re vegetarian (truly!) and delicious as written. I’ve never had to make a modification to a recipe here for it to be great. It’s the only food blog I’ll trust ratings for! I also appreciate the recipe notes and substitution remarks. You think of everything! Plus I love that you support pet adoption and vegetarianism. Thanks for helping me make great food!
Kate
Thank you, Maggie! I’m happy to hear you trust my recipes and other fellow readers. Be sure to let me know what you think of my recipes as you try them!
Alistair Lewis
Hi Kate Cookie is 1/4 Koolie – she will be very smart if Koolie is to the fore – I have 2 Australian Kelpies and they are very intelligent and self-motivated workers. Koolies are just like them. Im doing one of your recipes – how I stumbled onto this
Thank you and best wishes from Melbourne Australia and Lulu and Sparky -the kelpies !!!
Lindsay Hout
I have made your vegan lasagna regularly for about a year now. It’s crazy easy. I made it even easier by cutting up the veggies with my slap chopper and roasting them on trays in the oven. The only thing I do at the stove is sautee my mushrooms and wilt the spinach. My husband makes the cashew cream, and I assemble with the oven ready noodles and jarred sauce. I don’t think I can ever make traditional lasagna again! Best of all, I brought in a helping to my colleague who has many food allergies and she LOVED IT. First words out of her mouth were “Is this stuff on top the cashew cream? Bc it’s fire!” Thank you so much for adding this staple to my family’s repertoire. Much love from FL!
Kate
Thank you for sharing, Lindsay! I appreciate your review.
Leila
Your stuff is amazing! I’m glad you do what you do!! :)
Kate
Thank you, Lelia!
Stewart Hawkins
Hey Kate, Stewart from Scone, NSW, Australia. Cattle and thoroughbred country here so your wholefood, vegetarian recipes are a fabulous breath of fresh air! Have been making your huevos rancheros using my pal’s fresh farm eggs and your almond flour and whole wheat banana breads. Love your “seriously good” vegetable soup recipe too!!!! Thank you so much for you generosity in sharing the recipes and your insights. Love your work mate! Cheers Stew
Jan Sturgis
Hi, Kate. I’m drooling over the baked apples this morning in Asheville, NC. I love your recipes and your cookbook has been given to many a family member and friend. Thank you for keeping the “& Cookie” even though he has moved on. I couldn’t bear being cut off from that adorable little bundle of cuteness! Thank you also for the GREAT cooking recipes and lessons.
Kate
You are so kind, Jan. Thank you for your kind words.
Vicki
Kate, you mentioned a whole house water filter. Could you please share that info.
Many thanks for your fabulous recipes!!
Kate
This is the one I use. It isn’t a whole house hook-up. But it works well for my family. water filter
Pretty good messy kitchen
I have never been disappointed in any recipe you have suggestedcor deveeloped. I love all the flexibility and tips. I have your book! I recommend you all the time. Just saying thanks
Mary
Hi Kate ! I bought your “Love Real Food” cookbook and am going through it. It’s been wonderful! You’re the only person that has actually defined a pinch. Finally! Thank you! Strange question.I’m getting a colonoscopy next week and need to eat a low fiber diet, especially no nuts, seeds, tomato skins. How do you do this and still eat nutritionally balanced meals? (I’m a vegetarian). All I can think of is Mac & cheese, tofu, carrots and PB & J (seedless of course LOL) – doesn’t sound great. Any help would be appreciated. Thank you!
Kate
Hi Mary! I’m glad you are enjoying my recipes. I wish I could provide insight, but I can’t provide nutritional advice. I would suggest asking your doctor.
Tina
I am trying to find nutritional value for the healthy banana bread.
You state to someone below the blog but I don’t see it. Where is the blog?
Kate
Hi Tina, see below the notes section of the comments. You will need to click to expand.
Super David Scott
Just got your book, love the apple book app so I have it across my devices, Cookie looks a lot my brothers old dog D.O.G.
One time he was out of town, I was babysitting and she ended up in doggy jail. I paid bail, lady asked how to spell Dee OH Gee, um DOG. funny memory.
Glad your blog is here! I love to support fellow creatives, I am learning to live longer, better, and with more energy!
God just keeps sending me more and more wonderful people to glean from. My goal is to use more whole foods in my diet, get red meat out, replace protein from meat to beans. How I found you and this site is asking for a Lentil bean soup recipe. Now I have a cookbook to glean from so thank you for sharing with us out here on the Web.
Super David Scott.
Kate
Thank you so much for this website! It is so difficult to find reliable recipes online, especially with helpful comments from users who have actually made the recipes. Cookie&Kate is one of only 2 sites with recipes that I feel confident making the first time for guests. My condolences for your loss of Cookie. I hope you find another furry companion to help out in your kitchen some day.
Kate
Thank you, Kate. I’m glad you are enjoying my recipes and trust the feedback. We miss her. I appreciate your kind words!
Chris Corcoran
THANK YOU! I can’t tell you how many different recipes of yours I’ve tried, and everyone of them is a winner. It gives me great comfort to know whenever I need a recipe for a dish I haven’t made before, or don’t have a recipe on file for, all I need to do is search Cookie and Kate __________. Tonight was the Roasted Butternut Squash soup, and like all of your recipes, super easy to follow, simple ingredients, and a super delicious outcome. Thanks for all you do to create this wonderful resource and keep up the great work!
Kate
You are so kind! I’m delighted you are enjoying my recipes.
teejay
tomorrow’s dinner.Minestrone.I’ve made it over a dozen times with a few tweaks here and there
Paige Oliver
Kate, my husband found your blog years ago when we first moved in together. I bought him your cookbook for our first anniversary, and there are so many recipes I keep coming back to. Lentil soup, carrots & tahini, enchiladas, chipotle chili, the list goes on! Thank you for sharing your talents with us. We were so sorry to hear about Cookie.