- Katie is a recipe developer and food writer specializing in pasta and cake.
- She spent five years at America's Test Kitchen.
- She is a contributor to Serious Eats, Kitchn, and Hannaford's Fresh magazine.
Katie Leaird is a recipe developer and food writer who makes far too much pasta and cake on a daily basis. Pre-pandemic, she spent time studying culinary arts in Southern Italy, but now can be found wandering the beaches of Martha’s Vineyard with her toddler and her dog named Bucatini. She spent five years at America’s Test Kitchen and now contributes to Kitchn and Hannaford’s Fresh magazine, in addition to making recipes and testing equipment for Serious Eats.
She has cooked at Michelin-starred Pashà Ristorante (Conversano, Italy), Presidio Social Club (San Francisco), The Rutherford Grill (Napa Valley, CA), Offshore Ale (Oak Bluffs, MA), Chilmark Chocolates (Chilmark, MA), and Edible Schoolyard (Berkeley, CA). Katie also spent over a decade making wedding cakes and teaching kids and adults how to cook and bake.
Katie has a pastry degree from Tante Marie’s Cooking School in San Francisco, a culinary degree from International Culinary Center in New York City, an Italian culinary degree from ALMA La Scuola Internazionale di Cucina Italiana in Parma, Italy, and a bachelor's degree from Brown University.
What's your desert island food?
"Does my desert island get reliable Italian imports? Great. All I need is good quality tomato passata (preferably from Puglia), olive oil (from the Salento, please), garlic, salt, red pepper flakes, some semolina flour, and water. I would happily eat handmade pasta with spicy red sauce every day for forever."
What's your favorite condiment?
"Garlic powder—just about every savory thing I eat gets a sprinkle. I use it like some people use black pepper."
Katie Leaird holds a pastry degree from Tante Marie’s Cooking School, a culinary degree from the International Culinary Center, and an Italian culinary degree from ALMA La Scuola Internazionale di Cucina Italiana in Parma, Italy.
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