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:

BRING IT! For slaws with staying power and no leftovers, go cabbage-free
how to eat (a lot of) black radish
corned beef hash. my way.
pistachio sand dabs every which way
Making Room for the New

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