Cathy Erway

Location: Brooklyn, New York

Education: Emerson College

Cathy is the author of The Art of Eating In (2010), The Food of Taiwan (2015), and Sheet Pan Chicken (2020). She created the food blog Not Eating Out in New York.
She contributes to The Huffington Post, The New York Times, TASTE Cooking, Eater, Saveur, Serious Eats, and Food & Wine. Cathy received the 2019 James Beard Foundation Journalism Award for Home Cooking.
Cathy hosted the IACP Award-winning and James Beard Award-nominated podcast Why We Eat What We Eat. She currently hosts the podcasts Eat Your Words and Self Evident.

Experience

Cathy decided to challenge herself to a two-year moratorium on dining out after a sobering experience at a bad beer garden made her question why she was wasting so much money on outside food. She chronicled her home cooking adventures in her blog Not Eating Out in New York, which inspired Cathy to write the memoir The Art of Eating In: How I Learned to Stop Spending and Love the Stove (2010). Next, she took a deep dive into her Taiwanese culinary heritage in The Food of Taiwan: Recipes from the Beautiful Island (2015) and offered a modern approach to cooking dinner in the highly regarded Sheet Pan Chicken (2020). Cathy contributes to The Huffington Post, The New York Times, TASTE Cooking, Eater, Saveur, Serious Eats, and Food & Wine, among other publications. She received the 2019 James Beard Foundation Journalism Award for Home Cooking. Cathy hosted the IACP Award-winning and James Beard Award-nominated podcast Why We Eat What We Eat and hosts the Eat Your Words podcast. An active voice in the AAPI community, she co-founded The Hapa Kitchen supper club, inspired by her Asian heritage, and hosts the podcast Self Evident, which focuses on Asian American storytelling.

About Serious Eats

Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.

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