exploring the world, one bite at a time

Katie Briggs is a chef and activist based in Philadelphia, Pennsylvania. This website is a collection of their recipes, travels and photos from the last decade.Katie is a 2016 James Beard Women in Culinary Leadership recipient. Their resume boasts w… — **Katie Briggs** is a chef and activist based in Philadelphia, Pennsylvania. This website is a collection of their recipes, travels and photos from the last decade.
Katie is a 2016 James Beard Women in Culinary Leadership recipient. Their resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus Outstanding in the Field to nearly all 50 states.
During the Pandemic they are focusing on operating a mutual aid program called The West Philly Bunny Hop.

Repost via @bunnyhopphl please share this post!!!! Join our mutual aid effort to feed our 350 Bunny Hop families while supporting Philly Restaurants! Your donations will help us serve our network and maybe even reach our goal of serving over 1000 families. Donate today on our website (link in bio) and if you want to cook for some of our families email us at bunnyhopphl@gmail.com for details #mutualaid #bunnyhopphl💕🐰✨

We’re live! The #bunnyhopshop is open for business. We got soup, pickles, apple butter, pie, sofrito, prints and free @shareherbs for our BIPOC folx. Limited quantity, first come, first served! We appreciate your support 💕All orders will be available for pick up this Saturday @frannylous from 12-3pm. We appreciate your patience as we acclimate to this new service #linkinbio

Come out next Saturday to @frannylous for our first #bunnyhopshop! Our bunnies are busy preparing lots of treats for you to stock up on for the holidays. Each purchase will help support our work🐰💕🐰 socially distant contactless pick-up only. See ya there ✨@bunnyhopphl

@bunnyhopphl fundraiser @triplebottombrewing supper club! @sterlingpope @lexdodson @smithpoultry @lancasterfarmfresh @foodeveryonedeserves #daddysalad

Next Friday, October 23rd were popping up @riverwardsproduce! 10% of our revenue will be donated to the Black and Brown Worker’s Co-op and @powerthepolls! Preorder is open till Wednesday at 4pm! #linkinbio #beefbabesphl #blacklivesmatter #votehimout @lou_mackenroe

Sometimes I’m a part-time pork pornographer. Big thanks to @smithpoultry for this gorgeous pork belly that we turned into an apple-funnel porcetta braised in @triplebottombrewing beer. Still a few tickets left for tomorrow’s four-course autumnal feast in collaboration with chef @sterlingpope ! Take-out or distantly dine and support @bunnyhopphl!

Thank you @bunnyhopphl 💫💫💫 #retreat #blacklivesmatter #foodispolitcal #foodeveryonedeserves

It’s was a damn pleasure to work for Ashely Huston, Chef and Manager of @frannylous today @bok_bar. This menu was fun to hustle around and the flavors of everything were so solid. If you don’t follow her work you’re fucking up. #bestfriendappreciationpost #badassbabes #radicalfood #theloverevolution

Please share this post! @bunnyhopphl Week 19’s schedule! Tomorrow @frannylous, Saturday’s @rowhousegrocery @girarddreamgarden, Cedar and Malcolm X Park! Take care and stay fed 🥰 #bunnyhopphl #foodeveryonedeserves design by @corinne.creating

Proud of the @bunnyhopphl team for delivering to over 40 families today and every Tuesday. We also prepare hundreds of meals each Tuesday but always forget to take pictures because it’s a longgg day. I am preparing to break for the first time in 18 weeks and couldn’t be prouder of what our community has been able to accomplish in such a short time. I wouldn’t be here without @foodeveryonedeserves @lou_mackenroe @jackie_saez and countless others. Your support has helped us feed over 500 people each week. Thank you 💖#foodeveryonedeserves #bunnyhopphl #blacklivesmatter

We’re live! The #bunnyhopshop is open for business. We got soup, pickles, apple butter, pie, sofrito, prints and free @shareherbs for our BIPOC folx. Limited quantity, first come, first served! We appreciate your support 💕All orders will be av

Summer Eats: Fried Okra with Sriracha Aioli

August 17, 2012

Deep into the August harvest, I pretty much have okra coming out of my ears. The hearty, green and tubular seeded pods have received a nasty rap in our eastern neck of the woods. Every person I talk to about okra is dumfounded as to what to even do with this stuff and has some horror story to offer of it being slimy and inedible nuisance. However I am here to spread the gospel that okra is not only flavorful and healthy (3.2 g of fiber per 100g!) but delicious! In this recipe I call on a favorite southern method of dealing with okra, frying, that is sure to change any disbeliever into a life long follower. Though, lets be frank, anything breaded and fried is palatable, but I find that okra's sweet and unique flavor still shines through the grease.

Canning: Winter Citrus Preserves

February 20, 2012

I am a huge fan of canning. For me, the act is almost like perserving a moment in time, or rather a moment in food. Citrus is in season and you'll want to keep that citrus frozen in time! The kitchen I work in has been canding citrus for awhile and uses them from everything from salads to desserts. My pastry friend gave me a few tips on the process and I came up with this recipe. My boyfriend had been messing around with some sort of lemongrass and ginger drink while I was making the simple syrup for this recipe and we mixed the two and came up with this delcious colaberation.