Kate Williams

Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.

rss feed Twitter Author's Website

Kate Williams's Latest Posts

Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles

Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles

| September 3, 2014 | 0 Comments

Homemade ice cream cones and sprinkles are fun enough to transport even Outer Sunset dwellers to a place with fog-free summers. Kate Williams will show you how.

Continue Reading

Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks

Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks

| July 17, 2014 | 2 Comments

Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade “Lara Bars.” Kate Williams will show you how.

Continue Reading

Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream

Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream

| June 9, 2014 | 1 Comment

Homemade coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Kate Williams will show you how.

Continue Reading

Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice

Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice

| June 3, 2014 | 0 Comments

Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary’s sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.

Continue Reading

DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long

DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long

| May 23, 2014 | 3 Comments

Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it’s so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you’d think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.

Continue Reading

Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche

Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche

| May 20, 2014 | 0 Comments

Cool, spicy Peruvian ceviche is the perfect dish for the record-breaking warm weather that’s been hitting the Bay. Kate Williams visits Cholo Soy, the tiny Mission restaurant rumored to serve the best.

Continue Reading

Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables

Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables

| May 19, 2014 | 0 Comments

Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets make gorgeous pickles. Kate Williams shows you how.

Continue Reading

Kin Khao: Pim Techamuanvivit’s fun, authentic Thai restaurant shows promise

Kin Khao: Pim Techamuanvivit’s fun, authentic Thai restaurant shows promise

| May 6, 2014 | 0 Comments

Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.

Continue Reading

Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw

Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw

| April 28, 2014 | 1 Comment

As their name implies, Proposition Chicken in Hayes Valley focuses on one thing—chicken. While they offer rotisserie as well as fake (tofu) chicken, their fried pieces have garnered the most praise. How does it stack up to real-deal Southern chicken? Kate Williams takes a look.

Continue Reading

DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter

DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter

| April 16, 2014 | 0 Comments

Think you’ve outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.

Continue Reading

This Year, Try Making Your Own DIY Matzo for Passover

This Year, Try Making Your Own DIY Matzo for Passover

| April 11, 2014 | 1 Comment

Homemade matzo isn’t complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.

Continue Reading

For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu

For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu

| April 1, 2014 | 0 Comments

It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Kate Williams will show you how.

Continue Reading

Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service

Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service

| March 25, 2014 | 0 Comments

Guddu de Karahi, the second Pakistani-Indian restaurant from local favorite Guddu Haider, opened to much fanfare last fall. Notorious for quirky and slow service, the restaurant draws acclaim for its tandoori fish. Is the long wait for dinner worth it? Kate Williams takes a look.

Continue Reading

DIY Bagels: Bringing New York to Your Brunch Table

DIY Bagels: Bringing New York to Your Brunch Table

| March 5, 2014 | 1 Comment

Instead of waiting in line for fresh bagels, make your own. It’s not difficult; it just takes patience. Kate Williams suggests starting the day before so you can have fresh bagels in the morning. It’ll be worth it.

Continue Reading