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Meet Kat Ashmore of @KatCanCook! NY Times Bestselling Cookbook Author and former producer and recipe developer for the iconic Martha Stewart, Kat creates recipes that are mostly gluten-free, simple, and fun. Her infectious energy is always a treat on our Instagram feed! Read on to learn all about Kat and how she styled her Coley Home Pieces.
I’m a mom of 2 and founder of Kat Can Cook, the NYT Bestselling author of Big Bites and a lover of food, home decor, and making everyday moments feel special. After culinary school I went on to work for Martha Stewart, both as a producer on The Martha Show and then at corporate in recipe and product development.
I started my business in 2020 and never looked back, I’m doing exactly what I love to do: inspiring women to feel more confident in the kitchen and in their skin. What a blessing.
The Bryant Sofa - 3 over 3 in Amherst, Pearl
The Slipcovered Nash Swivel in Ringo, Bay
I love cooking and baking equally, it all depends on my mood. I find baking very therapeutic, there is something so calming about knowing that when you put certain ingredients together and place them in the oven you’ll get the same thing that you did 5 years ago. It’s reliable, it’s comforting.
This olive oil cake is one of my favorite desserts ever, and most of my readers agree. It works with all seasons, I just change up the accompaniments. In summer I’ll serve it with a pink peppercorn strawberry sauce, in the winter I’ll do a rosemary whipped cream and citrus compote. It never fails.
Since I’m known for my salads I’ll have to include one of course: This Lentil Chopped Salad with Honey-Walnut Dressing is an amazing salad for meal prep, filled with fiber and protein and TONS of flavor that can be made on a Sunday and feed you well for lunches all week. If you think you don’t like lentils, try this.
The seasons are my biggest inspiration. I let the outside tell me what to do inside, and I don’t buy many produce items that are out of season. Waiting until May to start buying berries, for instance, means you’re getting the best of the best. I also love that cooking seasonally keeps things exciting because you celebrate the new season with new foods that you’ve waited all year to have.
I don’t spend a lot on kitchen towels, especially for cleanup. They’re bound to get dirty, that’s the point! Microfiber dish cloths for everyday cleanup are must, and inexpensive. I also don’t believe in knife blocks, they are clunky and take up a lot of space on your counter, not to mention they can dull your knives since the blade lays right against the wood. Use a bamboo drawer insert to keep your knives organized, sharp, and kept away.
A great chef’s knife is a must, you don’t need a whole set of knives, just a chef’s knife, a serrated knife, and then a pairing knife. With those three you can do it all. Make sure to have a sharpener and keep those knives sharp too, no one enjoys cutting with a dull knife!
Everyone wants good cutting boards and as many people are moving away from plastic I suggest either a Boos wooden cutting board and then a cutting board for fish and meat like the paper composite ones from Epicurean.
Bury me with a Connecticut lobster roll (warm with butter).
Another one I make a ton in the summer is this Dump-it Strawberry Cobbler, it’s so easy and has half the fat and sugar of a traditional cobbler.
