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.

Sip your way through California’s Midpeninsula Wine Trail

October 16, 2025 at 10:40 a.m.

The Midpeninsula Wine Trail may be shorter than it once was. But it's still a great way to spend a weekend afternoon.

Annabell Gunderson was raised in Napa before moving with her family to Lake County to run a resort in the 1930s. She later settled in Willits, where she was highly involved in the community, and was known for her snickerdoodle cookies. (Courtesy of Jill Petracek)

Cooking with the dead: ‘To Die For’ tries out recipes etched on tombstones

October 15, 2025 at 1:59 p.m.

Archivist and TikTok creator Rosie Grant traveled the U.S. collecting the details and stories behind over 40 gravestone recipes.

Learn how to make vegan watermelon seed and cashew ricotta in Miyoko Schinner’s new cookbook, “The Vegan Creamery,” (Ten Speed Press, $27). (Courtesy of Eva Kolenko)

Recipe: Vegan watermelon seed and cashew ricotta

October 10, 2025 at 10:20 a.m.

Using watermelon seed milk as a base for vegan ricotta creates "an incredibly milky flavor and delicate texture with a hint of grassiness, reminiscent of its dairy counterpart," writes chef...

Chef Scott Clark of Dad’s Luncheonette in Half Moon Bay shares a recipe for Dungeness crab rice in his new cookbook he describes as “delicate, fragrant and light.” (Courtesy Cheyenne Ellis)

Recipe: Dungeness Crab Rice

March 20, 2025 at 2:00 p.m.

Chef Scott Clark shares his recipe for a delicate, delicious Dungeness crab dish.

Inspired by Zuni Cafe’s roast chicken in San Francisco, Peter Som’s version is glazed in a sweet-savory blend of honey, hoisin and orange juice. (Courtesy Linda Xiao)

Recipe: Peter Som’s Hoisin Honey Roast Chicken

March 19, 2025 at 12:20 p.m.

Inspired by the famous roast chicken at Zuni Cafe in San Francisco, Peter Som glazes the bird in a sweet-savory blend of hoisin, orange juice and honey.

Sunset adds a coppery glimmer to the High Peaks at Pinnacles National Park. (Getty Images)

Winter in Pinnacles: What to do (and what to avoid) at your next National Park visit

February 28, 2025 at 5:30 p.m.

Pinnacles National Park has caves, condors, and plenty of hiking trails. Here's what you need to know to have a great winter visit.

Ideas for aesthetic floral, food and decor arrangements — known as “tablescaping” can be found in blogger Jessie-Sierra Ross’s new book, “Seasons Around the Table.” (Courtesy Jonathan Ross)

Books for Cooks: Use these design tips to make your next holiday spread pop

December 21, 2024 at 9:10 a.m.

Learn the year-round art of tablescaping, from Hanukkah noshes to a New Year's Eve cocktail party.

This recipe for latkes — plus sweet and savory toppings and garnishes — comes from Jessie-Sierra Ross, blogger and author behind “Seasons Around the Table: Effortless Entertaining with Floral Tablescapes & Seasonal Recipes.” (Courtesy Jonathan Ross)

Hanukkah Recipe: Classic latkes with sweet or savory garnishes

December 20, 2024 at 2:02 p.m.

Go savory with a lemon-and-chive garnish for your latkes, or sweet with apple, pear, cardamom and cinnamon flavors.

Playing with color and texture and applying plenty of aesthetic flair are among the techniques that go into preparing a beautiful snacking board, according to “The Curated Board” cookbook author Bebe Black Carminito. (Courtesy Marie Reginato)

Ultimate Cheese Board Recipe: Baked Herb Ricotta with Hot Honey and Cheesy Millionaire Dips

November 18, 2024 at 2:39 p.m.

Looking to build out a showstopping cheese board for your holiday guests? Grab the biggest board you've got and fill it with baguette slices, cheeses and these two incredible cheesy...

In Bebe Carminito’s new book, “The Curated Board,” she shares an array of artistically-styled snacking boards great for hosting gatherings throughout the year. (Courtesy Marie Reginato)

Holiday Party Recipe: How to make a showstopper Antipasti Platter

November 18, 2024 at 2:39 p.m.

This abundant board features tortellini skewers, prosciutto-melon skewers and stuffed mushrooms, as well as classic antipasti items.

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