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

  • Pesto Perfection

    Pesto Perfection


    Homemade pesto beats the pants off anything you’ll find on the average grocery store shelf and, in the food processor, it’s a snap. Homemade pesto can be frozen for several months, so make a few batches – one for tonight … Continue reading

  • Crazy for Crusts

    Crazy for Crusts


    Homemade pie crusts and tart crusts can’t be beat. Make a few crusts at a time, shape them into 6-inch disks, wrap in plastic wrap and freeze for later use. Defrost them in the refrigerator or on the counter when … Continue reading

  • Room Temperature for Best Results

    Room Temperature for Best Results


    Remove meat and poultry from the refrigerator about 30 minutes before you cook it. This will help it to cook more evenly.

  • Fresh Herbs

    Fresh Herbs


    To store fresh herbs, roll up the clean dry herbs in a paper towel, seal them in a plastic bag and keep them in the refrigerator.

  • To Salt or Not to Salt?

    To Salt or Not to Salt?


    Properly salted water makes a big difference to the taste of pasta. To cook one pound of pasta, add 2 tablespoons of salt to 4 – 5 quarts of boiling water. The water will froth a bit when the salt … Continue reading

  • Stir to Unstick

    Stir to Unstick


    Always stir pasta as it’s added into boiling water to cook. Stirring a couple of times during the first minute or so of cooking will keep the pasta from clumping together as it cooks.

  • Al Dente

    Al Dente


    Pasta will continue to cook after it’s removed from boiling water. To avoid bloated, mushy pasta: cook the pasta just before it will be served, and cook it until it is just tender (“al dente”) to the bite. As pasta … Continue reading

  • Be Sharp and Be Safe

    Be Sharp and Be Safe


    To keep knives in good condition for everyday use, “true” them up on a sharpening steel before each use. A sharpening steel is often included with the purchase of a knife set. Technically, a steel does not actually sharpen a … Continue reading

  • Searing Perfection

    Searing Perfection


    For the perfect thick cut steak, seared on the outside and cooked to perfection on the inside: pat the meat dry, coat with a thin layer of your favorite cooking oil, and season one side with salt and freshly ground … Continue reading

  • Savvy Selections

    Savvy Selections


    When selecting stone fruits like peaches and nectarines, look for the end opposite the stem to be slightly flattened out rather than fully heart-shaped. Farmers pick these fruits when the heart-shaped end has begun to flatten out, because it’s their … Continue reading

  • Glorious Grapes

    Glorious Grapes


    To remove the white powdery look on some table grapes (especially red ones), put two bowls on the counter. Make an ice bath in one bowl (half ice and half water) and, in the other heat-safe bowl, put water just … Continue reading

  • Peter Piper Picked a Pineapple

    Peter Piper Picked a Pineapple


    A ripe pineapple looks full and smells sweet and fresh on the bottom. To slice a pineapple, cut off the top (the “crown”) and about 1 inch off the bottom. Stand it on its newly flattened bottom and cut off … Continue reading

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