Cathy Schreiber

I work in consumer marketing communications at Meyer Corporation (follow us at!), where my focus is culinary writing, editing and special projects. My food roots are familiar to lots of food lovers and cooks: my grandmother and mother were excellent cooks and bakers, and I somehow learned to bake at home without being purposefully “taught”. Ours was the house with treats like homemade lemon meringue pies, cream puffs (or “profiteroles” as I later learned to call them), German chocolate cake, decorated Christmas cookies, and popcorn balls. We ate “exotic” food like tostadas, homemade pizza and enchiladas for dinner while my friends were eating tuna casserole (thanks, Mom!).

After college, graduate business school, and a career in marketing communications, I attended culinary school for pastry arts, worked as a pastry cook, and started a specialty food business… all the while addicted to cooking shows featuring greats like Jacques Pepin, Lorenza de Medici, Sara Moulton, Martin Yan, and yes, Julia Child. I cook now for my husband – the perfect match for me since he loves to eat and has the metabolism of an Olympic athlete – and, on Saturday nights, for the priests and their guests at our parish house. Mostly, my cooking style is “Gourmand” with a good helping of “Sustainably Selective.” Sometimes I’m “Healthy Habits.” And sometimes, I just wanna eat. Let’s cook!

Articles & Recipes by Cathy Schreiber

  • Butter Bullion

    Butter Bullion


    Save the expensive imported and “European-style” butters for very special occasions, particularly when you will be eating the butter fresh, not in a baked ingredient – for example, spread on a fresh crusty baguette or used for dipping lobster. For … Continue reading

  • Blind Baking

    Blind Baking


    Some pie and tart crusts are first baked “blind”, meaning they’re baked partially or completely without the filling (like crusts for chocolate cream pie or lemon meringue pie). When a crust is blind baked, it needs to be filled with … Continue reading

  • Keeping Cool

    Keeping Cool


    For long outings in the sun, fill a freezer-safe bottle half way with water and freeze overnight. Before leaving the next day, top up the bottle with fresh water. The frozen water at the bottom will keep the water chilled … Continue reading

  • Rib Roast and No Last Minute Mess

    Rib Roast and No Last Minute Mess


    Keep at bay the last minute dinner service crush, and mess, by making your bone-in rib roast earlier in the day. This method gets the messiest part of the process out of the way, and leaves simple slicing and serving … Continue reading

  • Taming the Juice

    Taming the Juice


    Before you carve meat or poultry, put paper towels or (older) dish towels under the cutting board, allowing the towels to extend several inches beyond the edges of the board. The towels will absorb the juice that runs off the … Continue reading

  • Hamburger Heaven

    Hamburger Heaven


    Take the time to make your own hamburger patties rather than buying them already made. You can pick the kind of beef you like and, most importantly, blend seasoning throughout the beef before the patties are formed. Put the ground … Continue reading

  • Scalloped Potatoes

    Scalloped Potatoes


    Scalloped potatoes make a great holiday side dish. They can be made the day before, then heated through for meal time.

  • Roasted Vegetables

    Roasted Vegetables


    Consider roasted vegetables for an easy but spectacular side dish to compliment any special meal. All they need is a little olive oil, salt and pepper, and they can be roasted until almost done before the oven is turned over … Continue reading

  • Don’t Forget the Bread

    Don’t Forget the Bread


    Bread or dinner rolls are often a last minute thought for a special celebration meal. The host is already so busy with every other detail, the bread can be forgotten and then relegated to whatever is left on the grocery … Continue reading

  • Cranberry Classics for Today

    Cranberry Classics for Today


    Cranberry sauce is an iconic Thanksgiving side dish that, like lots of iconic holiday side dishes, can be tricky to tinker with. People like their traditions, but “newer” versions are often truly better… just don’t try to tell anybody that! … Continue reading

  • Summer Selections

    Summer Selections


    For Fourth of July or any summertime celebration, consider some fun non-alcoholic beverages to serve. Now’s the time to reach in the freezer for that lemon juice that was wisely squeezed and saved when the lemon trees were at their … Continue reading

  • Water with a Twist

    Water with a Twist


    It’s a good idea to have plenty of water available for guests throughout an event. Dress up a pitcher of cool water with fresh produce like sliced cucumbers, mint leaves, strawberries, kiwis or orange slices. Pick whatever seasonal produce looks … Continue reading

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