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.

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Kate Williams's Latest Posts

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.

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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.

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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.

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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.

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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.

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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.

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DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia

DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia

| February 28, 2014 | 0 Comments

Fruit roll-ups can be so much more than the sweet, sticky sugar-bombs of childhood when they’re made at home. Kate Williams will show you how to get creative with your fruit snacks.

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DIY Kimchi: Easy to Make It Your Own

DIY Kimchi: Easy to Make It Your Own

| February 19, 2014 | 1 Comment

DIY Korean kimchi pickles may sound intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen

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4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission

4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission

| February 13, 2014 | 0 Comments

It may not look like winter in the Bay Area, but despite the weather, it can be nice to take solace in a big bowl of warming soup. For the best in Mexican soups, Kate Williams headed to the Mission to sip her way through a bounty of broth-filled comfort.

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DIY Conversation Hearts are a Fun Project for Valentine’s Day

DIY Conversation Hearts are a Fun Project for Valentine’s Day

| February 11, 2014 | 1 Comment

Homemade valentines don’t have to be made exclusively from chocolate. This year, try making your own conversation hearts—they’re fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.

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DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again

DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again

| February 5, 2014 | 2 Comments

The Sriracha shortage may be over, but there’s no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.

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Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa

Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa

| February 4, 2014 | 3 Comments

Merigan Sub Shop, the new sandwich joint helmed by A16’s Liza Shaw, offers San Franciscans a taste of elevated East Coast-style subs. The price of the food has been a huge sticking point in the restaurant’s first few months of opening. Are they worth the expense? Kate Williams checks it out.

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DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought

DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought

| January 29, 2014 | 2 Comments

Feta cheese is an excellent starter cheese for those who want to learn how to make DIY cheese at home. Kate Williams shows you how.

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Bay Area Companies Win Big at the 2014 Good Food Awards

Bay Area Companies Win Big at the 2014 Good Food Awards

| January 20, 2014 | 0 Comments

Bay Area food producers took home a stunning number of awards at the 2014 Good Food Awards. Kate Williams reports on this weekend’s ceremony and marketplace.

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