Cathy Schreiber

Cathy Schreiber

I work in consumer marketing communications at Meyer Corporation (follow us at Facebook.com/potsandpans!), 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

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  • Berry Beautiful

    Berry Beautiful

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    To keep fresh berries fresh for several days, remove them from their cartons, discard any molded berries and eat or separate any berries that have burst and are leaking juice. Cover a plate or tray with a paper towel, and … Continue reading

  • Cheese-saver

    Cheese-saver

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    Shred leftover bits of cheese and combine them together for a mixed cheese shred to make quesadillas or pizza, or to top pasta.

  • Fresh Bread Forever (Almost)

    Fresh Bread Forever (Almost)

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    Store leftover “artisanal” bread (like a sourdough or ciabatta loaf) in an airtight container on the counter. For bread that won’t be used within a day or two, put the container in the freezer. When you’re ready to use the … Continue reading

  • Banana-rama

    Banana-rama

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    If the bananas on the counter are past their “use by” date, peel them and put them in a freezer-safe container or plastic bag, and put them in the freezer. They’ll be perfect for making banana bread or smoothies later!

  • Squeeze Those Lemons

    Squeeze Those Lemons

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    If you or your friend has a prolific lemon tree, don’t let all those great lemons go to waste. Squeeze the lemons and freeze the juice in ice cube trays, then store them in the freezer for anytime you need … Continue reading

  • Lettuce Be Fresh

    Lettuce Be Fresh

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    To keep delicate lettuce greens fresh longer, separate the leaves from the lettuce head, rinse, and then dry them in a salad spinner. Place the leaves in a single layer on paper or tea towels, and roll them up. Put … Continue reading

  • Cool as Cucumbers

    Cool as Cucumbers

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    Buy an inexpensive refrigerator thermometer to ensure your refrigerator is maintaining the proper temperature (33 – 40 degrees). Keeping cold foods at the proper temperature helps to slow bacterial growth and maintain food quality.

  • In and Out

    In and Out

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    Don’t leave the refrigerator door open for any longer than necessary. The refrigerator won’t have to work as hard to maintain the proper temperature for safe food storage and your food won’t be unnecessarily put at risk.

  • Grocery Store Giddy-Up

    Grocery Store Giddy-Up

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    Put your groceries away as quickly as possible when you get home from the grocery store, starting with frozen and cold items first. Minimize the number of times you open the refrigerator and freezer doors by putting away several items … Continue reading

  • Cutting Carefully

    Cutting Carefully

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    Put a dish towel under your cutting board to keep the board stable and still as you slice and dice.

  • Homemade Salad Dressing

    Homemade Salad Dressing

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    The difference between home-made salad dressing and store bought salad dressing is like night and day. Simple vinaigrettes can be made in a couple of minutes and stored in the refrigerator for a couple of weeks – many can be … Continue reading

  • Marvelous Marinades

    Marvelous Marinades

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    Homemade marinades are quick and easy; they pack powerful vibrant flavor without the preservatives and fillers that many off-the-shelf marinades have. Marinades are also forgiving, so modify a recipe to your taste and create your own “house” marinade(s).

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