Karen Hart
Expertise
Cooking Tips & Tricks, Grilled Cheese Sandwiches, Comfort Foods
- Karen joined the Tasting Table news team in 2022.
- She has written dozens of articles for the food site, but her favorite article so far is "The Bourbon Brand Ulysses S. Grant May Have Drunk By The Glassful."
- Karen is currently cooking her way through Nigella Lawson's "Nigella Bites."
Experience
Karen has worked as a professional writer for over two decades, most recently for Tasting Table and Mashed. She freelanced for the Washington Post, writing for its retired Sunday Source, as well as the D.C. Examiner. When she isn't trying the newest ice cream spot in town with her kids, she is watching Premier League Soccer.
Education
Karen has a B.A. in English Literature.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Karen Hart
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It may seem odd at first, but these two pantry samples -- mustard and maple syrup -- make for a perfect sauce to complement a range of dishes.
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It is particularly important to be aware of how salty each is if you plan to swap out a fine granule table salt for a salt like Diamond Crystal kosher salt.
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When you add rosé to vinaigrette for a leafy green salad or a dry rosé for one that will be drizzled over fruit, the flavor is beyond your wildest dreams.
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Martha Stewart adds horseradish and its fiery, bold flavor to the classic, fruity applesauce to create the perfect combination of sweet and spicy.
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The key to creating delicious, creamy potato salad you can't stop eating can be found hiding in a relatively unexpected place - the canned food aisle.
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Keeping cookies, cakes and bakes fresh for longer means no waste, and not having to gobble them up all in one go. This clever apple trick is one way to do it.
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Craving French toast but all out of ingredients? No worries! Break out the ice cream from your freezer to pull off this simple French toast hack.
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Keep fresh jalapeños as crisp and zingy as possible with these couple of tips for how to store them in the fridge. The key is to keep them as dry as you can.
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If you really want to step up your cone game, break out the marshmallow fluff and your kitchen torch for a toasted marshmallow cone.
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Baking a cake is a delicate process that requires patience and attentiveness. If you've found yourself in a torn cake conundrum, use this tip to get out.
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We all know how annoying it is to watch those onions you grilled slip through the grate. Thankfully, Martha Stewart's got a plan to save them with this tip!
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If you're looking to give your White Russian a burst of flavor without upping the alcohol content, this cold brew hack will improve your experience!
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Artichokes can be intimidating. But don't worry, Martha Stewart has you covered with her steaming technique that produces a bright and flavorful artichoke.
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Gochujang is a spicy sauce that envelops the sweet, savory, and spicy experience for your taste buds in one fell swoop when it comes to your breakfast burrito.
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It's smart to turn to celebrity chef Martha Stewart for support during the holidays. This chocolate storage tip will ensure your sweets taste amazing.
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Water keeps you hydrated on its own. But if you crave something with more flavor, you may want to try adding a frozen pineapple core to your next bottle.
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We know the secret if you want to enjoy every last chip, olive, tomato, onion, crunchy pieces of shredded chicken, beef, or jalapeños, you put on your nachos.
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Mostarda is a condiment that may be unfamiliar to some, but it's a truly unique item worth keeping in your kitchen to make sweet and spicy grilled cheeses.
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Using lettuce to wrap chili beef makes the meal much lighter and ideal for anyone who's avoiding carbs. Ramsay's version is full of fragrant Asian flavors.
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It's never fun when you're trying to throw mustard on a burger, only to find out that you've run out. Luckily, this dry mustard substitution is all you need.
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You do not have to peel your vegetables. That might surprise you, but the fact is if they are clean, most vegetables are ready to be feasted on, skins and all.
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Meyer lemons are a sweet and tart fruit hybrid that brighten up any recipe. But if you can't get your hands on a Meyer, combine these fruits instead.
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Break out the colander and use it as a substitute. A potato ricer's anatomy is fairly simple and is closer to that of a colander than you may realize.
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Pairing up shortening and butter, as Carl Hall does in her recipe, for this baked good is going to give you a biscuit that is both flaky and tasty.
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The process of mashing bananas generally involves using a kitchen tool like a potato masher, food processor, or fork to get the job done. Well, not anymore.
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Martha Stewart revealed in a cooking demonstration on YouTube she serves it in mini ramekins and adorns each individual serving with a little bit of frico.
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If you're looking for an adorable and festive treat to bring to your next holiday party, these chocolate-covered strawberry "string lights" will do the trick.