Our 25th edition, Avocados, just hit shelves and mailboxes, so we took a second to catch up with the author behind this spectacular collection of recipes, Katie Quinn. Not only is Katie a whiz in the kitchen, she’s also a hugely talented videographer—check out her YouTube channel, QKatie, to see some of her short cooking videos, including this one here about, you guessed it, avocados.
Read on to get to know Katie, and purchase your copy of Avocados here.
What's your earliest food memory?
There's a story from my childhood that has been told so many times that it's become family lore. When I was 2 years old, my whole extended family gathered around big tables for an annual reunion dinner. (My dad is one of 7 kids, so there were a lot of us gathered -- close to 30 people). I promptly left my seat and made my way around the tables, lifting on my toddler tip-toes to peer at what was on each person's plate. After a moment's inspection, I raised my little finger to point and ask, "Can I have some of that?" I circulated through the whole group, taking bites of what must have seemed like an endless buffet to a 2-year-old. I wanted to try all of the different things I saw; my curiosity about food and flavors hasn't wavered since then.
Which cookbook can't you live without?
Yotam Ottolenghi's Jerusalem. It's deeply satisfying food that nourishes body, mind and spirit. It's full of both simple go to recipes and treats for special occasions. The dishes have won over countless dinner guests in my home.
What's your go to meal/drink after a bad day?
Noodles are my vice. Either the thin rice noodles swimming in the warm broth of Vietnamese pho, the fiery Xi'an classic dish of thick wheat "cold skin" noodles, or a spaghetti or tagliatelle with garlic, basil, tomatoes and Parmigiano-Reggiano. If it's the latter, there would absolutely be a glass of red wine to help wash it down.
Name the attendees of your dream dinner party?
It'd be a gal's get-together. Off the top of my head: Julia Child, Beyoncé, Dorie Greenspan, Chimamanda Ngozi Adichie and Eleanor Roosevelt.
What's your favorite food city?
New York City. Need I further explain?
What's the hardest thing about cooking on camera?
There are a lot of technical aspects to being on camera -- the angle of the camera to best capture the action, talking at the right moments, positioning yourself for lighting and audience inclusion. In essence: storytelling. Cooking on camera isn't just cooking; it's delivering all the plot points of a production.
Which kitchen tool do you use most frequently?