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 publications. She graduated from Dartmouth College with a BA degree in English.

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

Restaurants, Food and Drink |
These chicken nuggets are crispy, easy to prepare and “waayyyy 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.

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

Restaurants, Food and Drink |
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 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 Not China (But Still Really Chinese)."

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

Restaurants, Food and Drink |
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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