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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Ina Garten told the late filmmaker Nora Ephron that she always places the two most talkative individuals in the middle of the table at dinner parties.
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Luckily, there is an easy way to thicken your gazpacho and it involves the perfect kitchen staple that adds both texture and flavor.
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Korean street toast is quite tasty, but shredding the fresh carrots, cabbage, and sometimes onions for the egg-vegetable patty can be time-consuming.
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Food writer Melissa Clark revealed during a tour of her kitchen that she has a rather unique, and sensible, way of organizing her cutting boards.
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Beyond the taste, what everyday cooks will love about Ina Garten's rice choice is that while it tastes gourmet, it is not gourmet.
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To elevate your store-bought mayonnaise, look to Joanna Gaines for inspiration. Here's what the co-founder of Magnolia recommends for your creamy creation.
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Stuck jars are no match for hot water. Through the basic but effective science of thermal expansion, water becomes your key ally in in this common struggle.
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If you're roasting a turkey and don't have a roasting rack, don't worry. You can use aluminum foil instead.
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Potatoes are versatile, but they can also be a lot of work: washing, peeling. chopping. This easy knife maneuver to make potato chopping quick and easy.
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Use too much salt and you will have people grabbing water. Don't add enough and your critics may leave the table without finishing what's on their plate.
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Lumps of cottage cheese-like curds might be appetizing eating cottage cheese, but it's not what the mouth expects when eating scalloped potatoes.
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If you are forgoing making food you want to because there's a lot going on with the steps, grab a page from Joanna Gaines' playbook and transform these recipes
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Ina Garten uses pesto when making her version of minestrone soup that she serves with garlic bruschetta.
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With the simple addition of an unlikely spice, you can change your mouth's experience with tomato sauce and send it into tomato sauce nirvana.
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A jigger is a double-sided shot glass that can measure as small as half an ounce. It's an extremely helpful tool for bartenders and home mixologists alike.
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Garlic powder checks a couple of boxes. It's convenient because there's no peeling or chopping required, which is also going to save you a little time.
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Potato chips and chocolate are not a new thing but cracked black pepper potato chips and creamy chocolate is the combination you didn't know you were missing.
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Tagliatelle is the perfect pasta for soaking in various flavors, but there's only one classic sauce that deserves to be on top. Here's the best one for pairing.
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Icebox cakes are easy to whip up and are subject to creative variations, including Ina Garten's version with store-bought cookies. Here's why she's a big fan.
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Flatbread pizza crust with a little extra crunch has never been easier to achieve now that David Chang has offered a tip that can be adapted to most recipes.
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As you are prepping to make your morning granola, there is one dairy ingredient you want to be sure to include not only for its taste but its texture.
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There's a sign you should be looking for to help you manage and become the grill master you were meant to be and it comes down to the color of your smoke.
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Depending on your fruit of choice, it can be bulky and take up a lot of room, but there is a way to have your fruit without invading all of your cooler's space.
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It's no secret that when it comes to plating food, Ina Garten is a fan of using white dishes and serving pieces to enhance the appearance of the meal.
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Ramen noodles are easy to customize and David Chang demonstrates this by transforming them into a Cacio e Pepe that will make your mouth water.
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Do you have a grocery shopping technique, or do you just wing it? Make the most of your shopping trips by keeping two different grocery lists on hand.
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Organizing your kitchen like a chef and ensuring your tools of the trade are always where they need to be when you need them is sometimes easier said than done.