cookieandkate cookieandkate

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Kathryne Taylor  Celebrating whole foods! Find recipes at, and order my cookbook, #LoveRealFood! 👇✨

I spent my afternoon checking out gear for my family's trip to Glacier National Park and munching on these super-simple, ridiculously delicious veggie wraps! With my favorite edamame hummus, soba noodles and quick-pickled veggies, these are a colorful, light lunch that I'll be snacking on for the rest of the summer. 🌈🌈🌈
Recipe now up on the blog at! #cookieandkate

Have you tried this chickpea tikka masala from Love Real Food yet? #EPIC Get the recipe from my book, out on shelves now! Link in bio. 🌿 #cookieandkate #loverealfood

Edamame hummus! Well, technically it isn't hummus–the name "hummus" is derived from the Arabic word for "chickpeas," and this doesn't have any chickpeas in it whatsoever. All the same, this chickpea-less edamame hummus is a fun take on one of my favorite snacks. It's a protein-rich, simple dish that's naturally vegan, gluten free and nut free! Up on the blog now at ✨ #cookieandkate

Proof that veggie burgers can be way more interesting than the regular kind. Get the recipe for these sweet potato-black bean veggie burgers, fortified with quinoa and topped with crunchy cabbage slaw and simple guac, in my new cookbook, Love Real Food! 🍔🍔🍔 Link in bio. #cookieandkate #loverealfood

This black bean salad is actually inspired by one of the very first recipes I shared on the blog–back when it was just a creative project, a respite from my boring office job. Seven years and a cookbook later, I took some time to zhuzh the original dish and make it into a full-blown bean salad, with lots of interesting textures and topped with a zesty lime and vinegar dressing–a great dish for potlucks, parties and busy weeks. ✨ Recipe up on the blog at now! #cookieandkate

Breakfast looking sexy under that magical @pinchofyum studio light. So fun to learn how my friends view and approach photography. #pinchofyumworkshop

Pecans always remind me of my sweet grandmother, Mimi, who owned a small orchard of pecan trees while I was growing up. So, when @American_Pecan approached me about incorporating them into a recipe, I decided to transform them into some delicious, no-bake granola bars. I started with toasted pecan butter, added some maple syrup, cinnamon, oats, and chopped pecans, and made these wholesome, nutty bars. Pecans are high in fiber and lower in carbohydrates, making these bars a great breakfast to keep you full and fueled through your busy morning. Recipe now up on the blog at! 🌰✨ #sponsored #cookieandkate

I was *never* a green bean fan as a kid: I'd even turn my nose up at my grandmother's just-picked, garden-fresh beans. But now? I'm thoroughly obsessed. I found an amazing technique to cook green beans to perfection, and ended up with this deliciously crisp green bean salad! Tossed in a lemony dressing and topped with toasted almonds, creamy feta, and fresh basil, it's a great side dish or light, summery meal. ✨ Up on the blog at now! #cookieandkate

In the middle of the sweltering Kansas City summer, all I want is something that's refreshing and crisp, no stove required. Enter this colorful kale, apple and fennel slaw with tart cherries! 🌈 It's a great dish to snack on at home or to bring to a summertime get-together. Get the recipe in my new cookbook, Love Real Food! Link in bio. #cookieandkate #loverealfood

The moment I tried this frozen mint lemonade @cafeclock in Fez, Morocco this spring, I *knew* I had to recreate it for you! Called Limonata in the Middle East, this is a super refreshing drink that's simple to whip up in the blender and pairs well with bourbon, vodka or gin for a boozy version. 🍋🌱✨ Recipe now up on! #cookieandkate

Long summer weekends are exponentially better with good friends and strawberry rosé sangria. 🍓🍓🍓 Get the recipe (plus a few other boozy concoctions) in our new cookbook, Love Real Food! Link in bio. #cookieandkate #loverealfood 📷: @sarahsweeneyco

Gazpacho! 💃 It's a refreshing chilled soup from Andalusia, Spain that I think is perfect for warm summer nights. I've had a couple disappointing experiences with gazpacho, so I set out to make the ultimate version that's fresh, rich and bold. I kept this recipe seasonal and flavorful using Vidalia onions–they're available only in the spring and summer (from April to August), so they seemed perfectly suited for a gazpacho. Recipe on now! @VidaliaOnions1 #OnlyVidalia #Ad

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