Welcome! I’m happy you’re here. You can call me Kate, one of many nicknames, or Kathryne, my full first name. Either way, I’m a self-taught cook from Oklahoma. I started this blog in 2010 and named it after my canine sidekick, Cookie. Now, I live in Kansas City with my husband and young daughter and work on this blog full-time. I love my job!
Follow Cookie and Kate
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.
Our cookbook, Love Real Food, is here! It has over 5,000 5-star reviews! Get Your Copy
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 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.
Cookie left this world in 2023 after thirteen incredible years together. I miss her dearly, and this website will remain Cookie and Kate in honor of our time together.
Frequently Asked Questions
My cookbook, Love Real Food, can be purchased online at Amazon, Barnes & Noble, BAM!, Bookshop.org, and Indigo. Digital editions of the book are available for purchase and download at iBooks and Amazon Kindle. Look for the book in your local bookstore or Barnes u0026 Noble. More book details here.
I use a Nikon Z6 with a Nikkor Z 50mm lens. Check out my food photography tips for more details. As of 2023, I’ve outsourced my photography to my wonderful video team so that I can spend more time with my family.
Check out my top 20 tips for food blogging and how to start a food blog, which includes design and web hosting tips.
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.
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Your brownies are wow! Thank you! You literally remind me of me and my moose.
I’ve been trying recipes fromy your blog…and do they turn out well ! Somehow you have managed to make the process simple with minimal ingredients and very lucidly expressed the process. It makes your blog a great resource for beginners and advanced home cooks alike…more power to you!
Thank you! I’m glad you have been loving the recipes.
We search for granola from Poland similar to those of Sante, containing rolled oats, nuts, dried fruits, sweeteners, honey and so; ready to be repacked in our factory in Egypt.
We need big packing.
Please tell full specs, photos, quality certificates and prices CFR Alexandria Port/ Egypt for long term cooperation
I came across your blog when I became a WFPB eater. I enjoy many of your recipes and they are always tasty. Thanks for some nom nom goodness!
I recently made the creamy, delicious hummus and found the hint of cooking canned chickpeas a little longer was a secret I am glad I found out about! Game changer!!! I am wondering why I wouldn’t just blend the skins in with the rest of the chickpeas instead of skimming them off? Any reason for not using them?
Thank you.
Hi Donna! I’m glad my technique worked well for you. You actually do not need to skim off the chickpea skins.
I’ve lived in Austin twice, and I’ve lived all over Dallas and Fort Worth. I live in Phoenix now. I’ve definitely had my share of Mexican and Tex-Mex food! I like how each area is a little bit different. For instance, did you know that in Arizona, they put black olives in their tamales? I never heard of that when I lived in Texas, but it happens in Arizona.
That was something new to me.
I will be making your Austin-style Migas today, because they sound exactly right from what I remember.
Thanks for your blog!
Hi David! I love the different twists areas put on food. Let me know what you think when you try the recipes!
Hi Kate and Cookie
Since you went to the trouble of getting a DNA test on Cookie you should know that she has Australian Kelpie (not Koolie) in her and in Australia would most probably be called Blue or Bluey as the colloquial name for a Kelpie is. Blue Heeler. She is gorgeous and the Kelpie colour and shape is really strong
You’re lucky to have each other
Also thanks for the lovely recipes
Deirdre, you are correct in thinking Cookie (what a beautiful dog!) resembles a Blue Heeler which is a Cattle Dog, but nothing like our Kelpie which is a different shape and colour. A google search will give you a visual explanation of differences. Hope this helps.
Hi Kate! Your enchilada sauce is amazing! My husband absolutely loves it! I am so glad I found your site and thank you for all of your recipes!
I can’t believe I’ve been making your recipes for forever and never knew until now that you’re a KC girl, too! I’m using this social-distance/stay-at-home time to really clean up my diet, and your recipes are truly helping out a lot.
Hi, Kate.
My name is Alyssa, (you can call me Melissa though.) I’m 10 years old, almost 11 on August 8th and I love baking and cooking. I do it mostly every day. I’m trying to find a healthy treat that I can bake for my grandpa, can you please help me?
Thank you, Alyssa.
P.S. I love your dog, Cookie. I wish I can meet you and Cookie one day.
Hi Alyssa! You are so sweet. This is a great list of my dessert recipes.
Thank you SO MUCH for this recipe!! Huge love to Cookie, and an enormous thank you Kate! I followed your Mason Jar recipe (weighing w/ a kitchen scale for accuracy) and I ended up with approx 2 1/3 cup concentrate. I don’t really trust that folks will dilute every time, so I wanted to store for easy pour and I re-used an existing Cold Brew bottle that I got from the grocery store.
When looking at the water/concentrate ratio I figured 1/2 cup water would work per 3/5 cup concentrate, so I diluted with 3 cups cold water within the bottle and it tastes incredible. Also I took the 20 hour steep recommendation – I figure Starbucks might know what they’re doing, right?
Anyway, I am going to start bottling some for my family this summer – what a treat :D
Kate! I love your recipes and your dog Everything I’ve made from your blog has been absolutely fantastic, thank you. I’m a dairy free vegetarian and your recipes are both tasty and easy. You are amazing, can’t wait to try more recipes and read your cute blog!
Thanks to Kate for setting up beautiful healthy food recipes.I am impressed to see your food lis
Hi, Kate- we are having so much fun making the recipes in your cookbook! I was hoping to make the Roasted Cherry Tomato and Brown Rice Risotto; I am wondering where to find brown Arborio rice. Or should I just use regular short grain brown rice? Thanks!! Amy
Hi Amy! I’m so glad to hear it! Short grain brown rice will work (I use Lundberg brand). Hope that helps!
Thank so much!
Hi Amy! I’m glad you are loving it. Short grain brown rice works too. Enjoy!
Hi Joycelyn, thank you for letting me know. That’s very strange, as I have many security measures in place on the website and haven’t received any other reports of issues. I use a browsing security tool called Avast and it says my site is safe. Can you please let me know the name of your program so I can do some further digging? Thank you so much for your time.
We just made another one of your recipes and we’re hooked. We go meatless 3-4 times a week now ( mostly eat fish and occasionally chicken) but have totally eliminated red meat. My husband and I are huge dog lovers too. So happy to have found your blog.
Love your Blog and recipes….from San Antonio!
Hi, my names is Chelsea (from my first cat) and I have been struggling. My husband became a Vegetarian about 2 years ago and my cooking had to completely shift. It took me 2 whole years and I’m just starting to make food he really likes (so do I) He was a picky eater before he changed his diet. Your recipes look luscious! And I know we’ll both enjoy them. Nice to meet you and Please say Hello to Cookie from Molly our Pug. (pssst… don’t tell Cookie that my husband’s a Vetrinarian!!! haha.
Hi Kate,
I love your recipes and website! I’ve been making the Quinoa Vegetable Soup for years ever since I found it and recently have been making the Lemon Parsley Hummus and Bean Salad. I wanted to make sure mentioning your dish and site adheres to your policy? I didn’t post the recipe, just two titles linked to the post towards the end.
Thank you and wishing you continued success!
Hi Talia! I’m happy you love it. As long as you don’t share the recipe itself and give credit + link back, that works for me!
Is the pineapple fried rice for a genuine this restaurant?
Hi Kathleen! I’m not sure what you are asking. Are you referring to my pineapple fried rice recipe?
Hi Kate,
I am glad I found your blog while looking for a vinaigrette recipe! As a vegetarian, I am totally sold on the idea that all recipes here can be on my plate! Your blog is bookmarked and I look forward to many tasty treats, yum!
Uma
If I wanted to use your pumpkin spice for a latte how would I know how much sugar cause a pumpkin spice latte is real sweet
I love your recipes and noticed that you often use white onions, especially when they will not be cooked (e.g. in the guacamole and the salsa verde). I am just curious about the difference between white and yellow … I tend to buy yellow, but for no particular reason. When do you opt for white versus yellow and why?
Thanks!
Hi Anne! Yes, there is a difference. The kitchn does a great job of explaining the difference.
Dear Kate,
I want to congratulate you on your blog.
Your recipes are nutritious and delicious (for me, my [almost] two-year-old and even my meat enthusiast husband). I started bringing your desserts to a regular meeting with other families and they like them so much that now it has become my assigned contribution.
Thank you also for being so inclusive in your cooking. My close environment contains vegan, vegetarian, and lactose intolerant adults and children. I can always find a recipe in the blog that we can enjoy together. Reminding people that eating healthy and tasty is important, and sharing it with the people you love, is a great message.
A warm hug from Switzerland!
Hi Graciela! Thank you for your kind comment, I’m happy you are enjoying the blog so much. I try to provide substitutions when I can to help more enjoy and less guessing. Have a wonderful day!
Hi Kate! I love your site and your recipes. Your kale salad is THE BOMB! Anytime I need a good recipe I search yours first.
Happy cooking!
Monica, in Ontario Canada
Hi Kate (and Cookie!)
I actually found your cookbook first which led me to your blog! I’m looking forward to digging into all the recipes! I’ve been a vegetarian for almost a year now and my husband and daughter are still carnivores :). I was so excited to find your work given that so many cookbooks and blogs are either meat based or straight vegan. I still eat eggs and limited dairy so neither home was right for me. Thank you!
Came here for Cookie, stayed here for the recipes! You sure got a very rare talent to make vegetarian dishes taste outta this world – love it!
Hi Kate (and the adorable Cookie)
Greetings from sunny South Africa!
I have been reading through your recipes in recent weeks and have found so much inspiration in them. Salads and dressings are probably some of my favourite finds on your blog. I love eating meat, but creating dishes to go with it, is such a thrill when you have some of Kate’s creations to work from.
I love how your recipes can be adjusted and tweaked to suit individual needs or the availability of ingredients in other parts of the world.
Keep up the great work!
Hi Kate,
A few months ago I was discussing sustainable farming with my little girls (3 and 5), and they thought about it and a few days later decided on their own that they’d like to eat less meat and meat by-products as a family. Do you know how hard it is to find vegetarian/vegan recipes that aren’t pasta-based that the kids like and will eat?!? And not recipes where the veggies are ‘hidden’, but are out in the open – I want them to love eating real plants/veggies that they can see with their eyes.
Anyway, thank-you so much for your recipes – we’ve found a few that have become family staples. If you have any other kid-friendly recipes or recipe books, I’d love to hear them!
Cheers from Canada!
You’re welcome! I’m happy you are enjoying them, Tara.
Hello Kate,
Red curry was fab, thank you.
I am a Brit living in Marseille France overlooking the old port.
Luv spice, Asian, Indian. Luckily the port of Marseille goes back to the Phoenician times, shops in the Arab market carry every spice, rice, noodle you can think of, from all parts of the world.
In these difficult times cooking at home is an essential part of life.
Glad to have made your acquittance.
I am not a social media person but have logged on to your news letter.
All the best from Marseille France.
Thank you – Merci
Bonne weekend.
Mike
I’ve been a pescatarian for 40 years and have used all the popular cookbooks over time– Moosewood, Vegetarian Times, Bittman. I LOVE your recipes above all. For example, I just made your healthy banana bread. Its amazing. But what I really love is the added notes about using different flours, different oils, etc. So sorry it took me all this time to find you but glad I finally did. Just ordered your cookbook.
Hi Cookie and Kate! I’ve been a subscriber for a couple of years via my work email – ha ha! Anyway, I thought your photos were beautiful and to learn that you did this full time was amazing! I was inspired by you and now have a chance to start to build my own blog in photography and outdoor living. Anyway – thank you for all your wonderful recipes and your great site. I’m making your vegetable soup right now!
Thank you for your comment! I’m delighted to hear you were inspired.
Tried many of your recipes and some have inspired me to change our menu and to update our old standards.
Sorry to hear that Cookie has to go through being sick…we went through something similar in September with my mini austrralian shepherd…
He’s doing great now!
I’ll say a prayer for Cookie!
Thanks for all of your hard work!
I’m sorry you have had to go through something similar, but happy to hear he is doing great! That gives me hope. I appreciate your comment.
Dear Kate and sweet Cookie, I was sorry about Cookie’s diagnosis of lymphoma, but I’m glad she is feeling herself..I love your blog and recipes..You are a crazy good cook, for your young age..I will be saying prayers for Cookie, and wish the best for you both..Thank you for sharing your talent..
Thank you, Catherine! I appreciate it.
I don’t usually leave comments on people’s blogs, but my husband and I rely on your recipes so much, I feel like you deserve a thank you! We love eating in restaurants and so have had to adapt quickly to cooking for ourselves every night. Your recipes have made it not just a painless transition, but a really rewarding one. Thanks so much again!
Hello C + K, I have been making soups & salads & dressings from your site all through this year and have loved everything I tried. Thank you so much for your vibrant recipes & clear and appealing writing. I will be buying your cookbook for the holidays. Kudos!
Hi Kate, I love your blog. My husband is pre-diabetic. So we eat clean and avoid sugar. If I want to make something little sweeter with better ingredients your blog is where I visit. I use only 50% of the honey you recommend, but still they taste great, especially the day after. I make your blueberry muffins quite often, my 18 month old loves them.
Thank you for sharing! I’m glad you both can enjoy it.
Cookie and Kate,
In our home, we love to cook, and have recently started our veggie journey! After about the 5th recipe we stumbled on that was absolutely delicious, you are now our trusted advisor and a staple in our home. Thank you for sharing your passion for food with us!
I’m delighted you are loving my recipes! Thank you, Stephanie.
Hi there, mutts are the best. How old is Cookie now? Going to give your sweet potato fries recipe a shot tomorrow!
Hi! She is the best and dogs are a gift. She is 12! I still can’t believe it.
Hi Kate,
Happy New Year! Athena (my pooch) and I cook your recipes for the family. Everything we’ve tried is teen kid approved. Today Athena and I are making your brown butter, jalapeño and cheesy cornbread to go with mom’s blacked eyed peas and greens (the must-have southern New Year’s dish for good fortune).
Thanks for all that you do!
Katy and Athena
Happy New Year to you all as well!
Hi Kate & Cookie! I am glad to have found your site! Your recipes look amazing even though I am not a vegetarian my son has recently started dating one (she is also lactose intolerant!!) what to cook, what to cook!!! I have printed several of your recipes and purchased ingredients, next time she pops in I will be ready!! :D
Thanks again!
Welcome! I hope you find a lot that you can enjoy, Shelley.
Kate-I had no idea you were from Oklahoma! My sisters and I have cooked your recipes for years and I just now discovered this fact (definitely thought you were in NYC…)! I am from Minnesota, but now live in OKC by way of SW Kansas. So fun to discover that connection when I hopped on your blog to get my family’s most trusty Best Ever Lentil Soup recipe!
Hi Kate! I recently discovered your website and I’ve used a few of your recipes! All were fantastic! Many thanks for your hard work and dedication to good cooking and eating! Stay safe and well! ~J
Hello Cookie & Kate! Not sure if anyone has asked: Could you do some recipes-for-one or small portions? There are some small single diners who love your recipes but hate leftovers. Thank you for your dedication to quality!
Hi Martha! I find that most recipes you can cut down or just save for leftovers for the week. I also want to make sure when creating recipes to not waste ingredients as much as I can or have too much left over (i.e. can of tomatoes, etc). I hope this helps!
Hi, again, Kate. Re my earlier comment about smaller recipes, I suppose it’s a matter of just buying/using enough ingredients for however much I could consume, winging it from time to time as I normally do. Freezing baked goods is OK, but I’m just not good for leftovers…So I will continue to tinker with amounts and adjust. Buying smaller portions of veg, etc.
I made your hummus recipe and it was FABulous. Every time I’ve tried ot make my own, it turns out gritty and I end up not liking it as well as store-bought. However, now that I have this recipe, I’ll never buy hummus again. Thanks a bunch and i can’t wait to try some other recipes on your site.
Thank you, Cindy! I hope you enjoy other recipes as well.
I’ve been following recipes of yours here-and-there for about a year… and when I decided to try to shift away from eating as much animal protein a few months ago, I knew right where to look! I appreciate your recipes for their simplicity and accessibility, and that they don’t call for many weird heath food ingredients!
I recently tried making my own mango & blueberry yogurts from your cookbook, though, and they were a total flop! Do you use full-fat Greek yogurt? I usually eat fat-free Greek yogurt and wondered if that was my problem… it was all just completely runny, and even a little gritty. Thoughts to help me troubleshoot…?
Thanks for your passion in cooking! We’re all benefiting from it!
Thank you for your kind comment! I’m excited we can be with you on your journey, Emily.
I stumbled across your site last night while looking for a black bean soup recipe. LOVE, LOVE, LOVE the soup. Trying the Lentil soup tonight! So glad to have found you!
Thank you so much for so many great recipe’s. I’m fixated with your recipe’s and am trying new ones every day. I have decided to stop eating meat so was searching recipes that looked delicious and stumbled across your website. I have just purchased your cookbook on Amazon as I am so impressed with the recipe’s.
Thank you
Leigh
This soup is shockingly good! I tried cooking broccoli in a pressure cooker tonight which did not go well. Super mushy. So I was looking for soups I could make out of it and found your broccoli cheese soup. My expectations for how this would go were very low. But WOW. I will absolutely cook this amazing soup again. On purpose next time! Looking forward to exploring your other recipes!