Cathy Erway is a James Beard Award-winning freelance food writer with bylines in The New York Times, Eater, Grub Street, TASTE, Food & Wine and more. She started blogging about home cooking in 2006 at Not Eating Out In New York; the project inspired the memoir, The Art of Eating In: How I Learned to Stop Spending and Love the Stove. Her next book, The Food of Taiwan: Recipes From the Beautiful Island, explores the cuisine of her mother’s homeland. Her latest cookbook is Sheet Pan Chicken: 50 Simple and Satisfying Ways to Cook Dinner, written with the help of the editors at TASTE and eight contributors. She received the James Beard Award for Journalism in the Home Cooking category in 2019. In 2021, she received the IACP Award for Recipe-Focused Column.