Kate Bradshaw

Assistant Features Editor

Kate Bradshaw

Kate Bradshaw is a writer and editor with the Bay Area News Group, where she covers food and features for the Mercury News and East Bay Times. She previously reported on government, education, inequality, the outdoors and food at Embarcadero Media in Palo Alto. Her work has also appeared in the Santa Rosa Press Democrat and KneeDeep Times, among other聽publications. She graduated from Dartmouth College with a BA degree in English.

Cookbook author, food stylist and professional makeup artist Bebe Black Carminito works out of a 70-square-foot kitchen popping with bright orange colors. (Courtesy Bebe Black Carminito)

Q&A: The art of holiday entertaining with Bebe Black Carminito

November 18, 2024 at 12:38 p.m.

Food stylist Bebe Black Carminito shares tips for building curated snacking boards, party platters and cheese boards that look 鈥� and taste 鈥� great.

The recipe for this chocolate haupia pie, inspired by Ted’s Bakery in Hawaii, comes from the new cookbook “Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes” by the team from Favorite Family Recipes (Shadow Mountain, $25).聽(Courtesy Heidi Rasmussen, Kelsey Crist and Erica Walker)

Recipe: Chocolate Haupia Pie, inspired by Ted鈥檚 Bakery in Hawaii

November 18, 2024 at 12:41 p.m.

This pie blends coconut and chocolate flavors to add some Hawaiian flair to the Thanksgiving table.

The recipe for these Mark Bittman and kid-approved chicken nuggets can be found in the author’s upcoming cookbook “How to Cook Everything Kids” (Harvest, $35) out Oct. 15. (Courtesy Ghazalle Badiozamani)

These chicken nuggets are crispy, easy to prepare and 鈥渨aayyyy better” than fast food

September 4, 2024 at 6:51 a.m.

This Mark Bittman recipe for homemade chicken nuggets is designed for kid chefs.

grilled lemon harissa chicken and zucchini

Easy weeknight meals: Grilled Lemon Harissa Chicken

September 4, 2024 at 6:47 a.m.

This spicy, tangy grilled chicken recipe cooks up in just 15 minutes.

Red-braised pork belly is a Hunanese dish, the recipe for which can be found in the pages of “A Very Chinese Cookbook” by Jeffrey and Kevin Pang, a father and son who teamed up to write a cookbook together with America’s Test Kitchen. (Courtesy Kevin White/America’s Test Kitchen)

America鈥檚 Test Kitchen Recipe: Red-Braised Pork Belly for Lunar New Year

February 8, 2024 at 6:46 p.m.

Red-braised pork belly is a quintessential Hunanese dish, and one that delights in pork fat, according to Kevin Pang, co-author of "A Very Chinese Cookbook: 100 Recipes from China and...

This Meyer lemon curd parfait functions as a deconstructed tart, offering lemon curd, poppy seed crust and macerated blueberries in layers for a refreshing summer dessert. The recipe can be found in “Gather: Casual Cooking from Wine Country Gardens,” by Janet Fletcher. (Photo courtesy Meg Smith)

Make a deconstructed Meyer lemon curd tart with this parfait recipe

July 25, 2023 at 5:19 p.m.

This parfait recipe is made with layers of Meyer lemon curd, crumbled poppy seed crust and macerated blueberries.

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Kate Bradshaw

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Q&A: The art of holiday entertaining with Bebe Black Carminito

Recipe: Chocolate Haupia Pie, inspired by Ted鈥檚 Bakery in Hawaii

These chicken nuggets are crispy, easy to prepare and 鈥渨aayyyy better” than fast food

Easy weeknight meals: Grilled Lemon Harissa Chicken

America鈥檚 Test Kitchen Recipe: Red-Braised Pork Belly for Lunar New Year

Make a deconstructed Meyer lemon curd tart with this parfait recipe