Cathy Barrow
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Writing

I am privileged to write for the most talented editors, and to see my work appearing in beautiful print and online venues. My writing is primarily focused on food, but when travel and food intersect, I write about that, too.

Pâté Grandmère: “The Bag inside the Bird”
America’s Most Obscure Fruit Makes the Best Ice Cream
How to check those holiday pies off your list: Fill and freeze.
Make your own feta, and you may never go back to the store-bought stuff
Use Watermelon Rind to Make Mighty Fine Pickles
Chutney: The Savory-Sweet Preserve to Make Right Now
Make Your Peach Jam A Little Rock ‘N’ Roll
Stash summer’s best on ice, or how to freeze produce properly
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Cathy Barrow in Print:

Bagels, schmears, and a nice piece of fish

Buy the Book:

Amazon | Barnes & Noble |
Bookshop.org | IndieBound | International


When Pies Fly

Buy the Book:

Amazon | Barnes & Noble |
iBooks | IndieBound


James Beard

Buy the Book:

Amazon | Barnes & Noble
iBooks | IndieBound


Buy the Book:

Amazon | Barnes & Noble
iTunes | Indiebound


You may also like:

merguez, shakshushka, and more. my fall kitchen projects.
winter. again.
Eating Other People’s Food
Jelly That Outgrew Peanut Butter
Smoky Black-Eyed Peas with Fried Green Tomatoes

© 2025 Cathy Barrow. All Rights Reserved.