The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
I'm a photographer and food blogger based in San Francisco, CA, currently at work on my first cookbook with Ten Speed, Vibrant. You can find me regularly at the Etsy blog and bonappetit.com.
The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.
All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.
I'm available for freelance work; you can find my portfolio here. Contact me at hello(at)theyearinfood(dot)com.
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June 18, 2013
 Guys. Hi! I can’t believe that the official start of summer is this weekend. I’m heading to the woods on a backpacking trip – where it’ll be hot and summery and full of bears and unbelievable views. Lots of bears + no electricity means no popsicles for me this weekend. I can hang with a... Dan from Platter Talk - June 18, 2013 - 11:07 am
Great looking summer treat. Our big kid set and their dads will be sure to give these a test drive! Pamela @ Brooklyn Farm Girl - June 18, 2013 - 11:49 am
Love the idea of sweet + spice. Have a great adventure! Sasha - June 18, 2013 - 1:25 pm
I had a chili mango paleta in Mexico City and I still member how brilliant the combination of sweet mango and spicy chili tasted. I can’t wait to give this recipe a try! Happy summer! And happy backpacking! Maria - June 18, 2013 - 1:30 pm
one of my favorite flavor combinations, sweet & spicy! Beautiful photo, they look delicious. Jocelyn (Grandbaby Cakes) - June 18, 2013 - 2:36 pm
These are so gorgeous! In love! Nik@ABrownTable - June 19, 2013 - 8:27 am
The flavors sound unique and fun, beautiful photography as always!
June 12, 2013
 At the beginning of this year, I made a list of things that I wanted to prioritize in 2013. I didn’t regard it as a set of resolutions, a set of must-dos; I just wanted these things to guide my year, to set a tone. Among those was a pretty strong desire to have more... by Kimberley show hide 21 comments Hannah - June 12, 2013 - 2:38 pm
Wow, I would never have thought of pairing peaches with asparagus. That makes me wonder about a grilled version of this beautiful salad… I hear you about the isolation of working from home. At first it’s dreamy, then it’s crazy-making. Good for you for finding a balance. And good luck on the final push for the cookbook! Ok, now I’ll go back to work… laser-like focus… Katrina @ Warm Vanilla Sugar - June 12, 2013 - 3:03 pm
This salad is gorgeous! Love this idea! Pamela @ Brooklyn Farm Girl - June 12, 2013 - 3:36 pm
Pretty pictures and pretty salad! Never would have thought to incorporate peaches this way, but I love peaches so I’m all for it. :) Good luck! ~Sending you good vibes~ Dan from Platter Talk - June 12, 2013 - 5:47 pm
Interesting concept of sorts, but completely representative of what you described as a collaborative salad – unique and fitting for the moment. The idea itself is as unusual as the photos and prose are beautiful. Best of luck with the book. Sam @ The Second Lunch - June 12, 2013 - 7:40 pm
Saw this earlier and opted for a peach in my dinner salad. It was the right choice. Went for salted tomato, avocado, olive oil and peach… Had my asparagus yesterday in the cast iron with lemon, but I’ll be making it this way next time around :) Samantha - June 13, 2013 - 5:51 am
What a beautiful salad. I wouldn’t have thought to use peaches in a salad.. You’ve inspired me to 1. grow greens and to 2. eat them with peaches. Salinya - June 13, 2013 - 6:15 am
The salad looks absolutely delicious. You’ve made me want to try peaches in my salad. I enjoyed reading your story too. You’re right; freelance work is isolating. It’s nice you found someone who shares your passion. Sarah - June 13, 2013 - 6:59 am
I can’t imagine what it’s like to be deep in book land…I know it must be intimidating when you’re out in the weeds of it, but if there’s anyone who will enjoy the process and glean all the good stuff out of the hectic-ness, it’s you. Thanks for the kind shout-out, glad (but unsurprised, of course!) that we’re on the same page in terms of greens-growing. xS sara - June 13, 2013 - 4:20 pm
love that you two have each other! Gorgeous salad. Now I am dying for one of those peaches! Good luck, friend! Irina @ wandercrush - June 13, 2013 - 5:22 pm
Oh those shades of green in the salad leaves are so beautiful. When you say “pulled together a salad with what was on hand,” you’d never expect something that seemed this perfectly curated ;) Collaborative cooking is something I need to do more of! ileana - June 13, 2013 - 8:03 pm
Lovely as always. I bet the feta is wonderful here. Anyway, glad you got the collaboration you wanted! I spent a year or so freelancing from home and it was definitely lonely. I’m in a more traditional office job now, and I was amazed by how much happier I was when I knew there were people to see and catch up with every day. It’s something to look forward to, for sure. I didn’t realize how much I craved and needed in-person human interaction. It really is vital. Happy for you and that you’re in a book-writing groove! Jodi - June 13, 2013 - 9:31 pm
This looks like heaven in a bowl! Yum! Jodi - June 13, 2013 - 9:32 pm
This looks like heaven in a bowl! Yum!! Lizzy (Good Things) - June 14, 2013 - 7:01 am
I’m a huge fan of peaches in a salad… lovely recipe and post! Sequoia@casapepeoakland.com - June 15, 2013 - 12:32 am
beautiful photo, beautiful salad. Love the celery blossoms! Sequoia@casapepeoakland.com - June 15, 2013 - 12:34 am
beautiful photos, beautiful salad. Love the celery blossoms! Peggy - June 15, 2013 - 1:55 am
I really enjoyed this post. And as always, your photos are eye candy and the icing on the cake, dressing on the salad, and all of those other great things. Keep up the excellent job here, please! Peter - June 15, 2013 - 2:36 pm
Peaches and asparagus? I think you might be geniuses. I’m definitely trying that. charlotte au chocolat - June 16, 2013 - 2:39 am
So glad you’ve found the collaboration you’ve been yearning for. Good luck in book-land! Rooting for you, and can’t wait to see the results! xo Valerie - June 17, 2013 - 5:28 pm
Can I save your recipes on Ziplist? jessa - June 17, 2013 - 5:57 pm
this looks DELICIOUS, gotta give it a try!
May 17, 2013
 Howdy, friends. I picked up a new phrase from my friend Erin last week: in the molasses. That’s kinda how I feel right now. It’s intense over here in crazy-making bookland. The immensity of the work before me on this cookbook and the time left to get ‘er done leave me feeling dizzy and panicked.... by Kimberley show hide 20 comments Aimee St.Germain (Cooking the Strip) - May 17, 2013 - 11:15 am
Beets are one of my all-time favorites and I love the combination with arugula, chevre, and nuts. The grill marks on the beets are just beautiful! Elizabeth - May 17, 2013 - 11:22 am
I can’t fully understand, but I’ve had that fat lump in the throat many times. Still, I have no doubt you’ll turn out a work of incredible beauty that will make the frenzy of it all so, so worth it. I’m (always) rooting you on from the sidelines… Dan From Platter Talk - May 17, 2013 - 12:34 pm
We’ve all been in the molasses at one time or another. Just remember, don’t sweat the small stuff and keep these wonderful food ideas coming. This salad looks terrific! Katrina @ Warm Vanilla Sugar - May 17, 2013 - 12:48 pm
Loooove the look of this!! Yum! Kathryne - May 17, 2013 - 3:40 pm
You can do it, Kimberley! Deep breaths, you got this. Can’t wait to see the product of your hard work. sara forte - May 17, 2013 - 6:55 pm
love that plate! what a gorgeous setting. I expect nothing less from you at this point, but it’s worth noting :) Haven’t grilled beets yet, sounds wonderful. Under the almond tree - May 18, 2013 - 3:38 am
This looks so delicious and fresh,love all ingredients! charlotte au chocolat - May 18, 2013 - 2:51 pm
Wishing you lots of small miracles as you ease your way out of the molasses. Can’t wait to see what I’m sure will be a gorgeous cookbook! (Oh, and that’s one beautiful quote.) thecitygourmand - May 18, 2013 - 6:41 pm
A showcase of beautiful produce! ileana - May 19, 2013 - 6:42 pm
Grilled beets!! Gorgeous. sarah - May 20, 2013 - 8:03 pm
What a beautiful salad! And, that Robert Frost quote has been with me all week since I saw it on Brain Pickings. It’s so perfect. Chitra - May 20, 2013 - 10:13 pm
Wow this salad looks so delicious and so excited to see the book! Irina @ wandercrush - May 22, 2013 - 5:48 pm
Stunning. Beets make any dish look beautiful, and these are particularly lovely. Cookbook-prep sounds terrifying, but I’m sure it’ll be worth every drop of sweat, blood, and tears! We’re all looking forward to it, and it’s bound (hah!) to be wonderful. Trisha @ Vignette - May 22, 2013 - 9:08 pm
I love the simplicity of this salad! The halved beets are so pretty when they’re grilled! Lindsey - May 23, 2013 - 3:43 am
this makes me want to buy a grill and put it out on my fire escape (despite what my landlord says). i love the taste of grilled veggies, you just dont get the same taste if they’re grilled on a frying pan or roasted in the oven. kulsum@journeykitchen.com - May 31, 2013 - 1:32 pm
Once you go beet, there is no turning back :) Love this. Ole @cookingbrains - June 4, 2013 - 4:17 pm
This looks delish. I love the idea of charring a bit of beetroot, just found a new bbq on the street today (not literally, but almost) and am looking for a few things to try out. Vanessa - June 9, 2013 - 9:57 am
Beautiful! Kami - June 10, 2013 - 1:25 pm
I’m in love with this picture! I recently started my own site, nodietsallowed.com, and trying to learn from amazing bloggers like yourself! Thank you for providing such beautiful photography and recipes. erin - June 10, 2013 - 9:06 pm
This looks amazing. Your photography is incredible. (and your wisdom, profound. thank goodness for good friends, right?)
May 9, 2013
 Bon Appetit invited five bloggers to take a test spin with their ridiculously awesome new grilling book. I was thrilled to have a go at grill-roasting a whole chicken. I love me a roast chicken – it’s classic and a go-to on cold evenings or when looking to feed a small group. So it goes... by Kimberley show hide 13 comments Pamela @ Brooklyn Farm Girl - May 9, 2013 - 11:00 am
This chicken is beautiful, following the link now.. Brian @ A Thought For Food - May 9, 2013 - 11:07 am
You did that chicken justice. Looks amazing. thelittleloaf - May 10, 2013 - 12:03 am
Ooh that looks so good! Kathryn - May 10, 2013 - 3:29 am
Such a great idea, love the idea of this grilled chicken! Dan from Platter Talk - May 10, 2013 - 7:34 am
Fantastic idea and beautifully executed. Grilling season is finally upon us, in the mid-west, and this is going on our menu soon! Gourmet Creations - May 13, 2013 - 5:48 pm
Perfect for Summer BBQ! Jarome - May 14, 2013 - 2:47 am
Well presented. Looks yummy. XOXO James - May 16, 2013 - 12:59 pm
That looks absolutely stunning and completely delicious. Will be hopefully recreating this at the weekend. Thanks Richard - May 27, 2013 - 7:43 am
oh yes this grilled chicken looks perfect! I love grilling chicken’s especially with potatoes and grilled veggies :) MikeVFMK - June 4, 2013 - 7:40 pm
That is one beautiful looking chicken. Need this in my life. tara - June 6, 2013 - 6:32 am
I’ve never done a whole chicken on the grill that’s not been spatchcocked. Consider my interest piqued. Plus, this looks gorgeous. Kami - June 10, 2013 - 1:27 pm
I’m in love with this picture! I recently started a new site, nodietsallowed.com, and trying to learn from amazing bloggers like yourself. Thank you for your beautiful photography and recipes. Sequoia@casapepeoakland.com - June 15, 2013 - 12:36 am
This chicken looks like a dream.
May 3, 2013
 There’s that palpable change happening again – a sense of building anticipation and elation as the weather warms. On Monday evening while driving to a friend’s, it struck me how odd and wonderful it was that at 7:30 pm there was a golden evening glow about the sky – it felt too late to still... by Kimberley show hide 22 comments Sina - May 3, 2013 - 3:14 pm
How lovely. My first time seeing green almonds and such small eggs. The dish looks really tasty. Stacy - May 3, 2013 - 3:26 pm
Gosh. Yum, lady! You never stop coming up with brilliant combinations, and I never stop being impressed. xo Gemma @andgeesaid - May 3, 2013 - 3:50 pm
This looks so wonderful :) The colours are beautiful! xx gemma@ andgeesaid.blogspot.com.au Juliette - May 3, 2013 - 3:57 pm
Waow, i never knew green almonds could be eaten like that! Pamela @ Brooklyn Farm Girl - May 3, 2013 - 4:47 pm
Beautiful dish popping of colors. Have a great weekend! Irina @ wandercrush - May 3, 2013 - 6:59 pm
Beautiful! The first time I ever had fresh almonds was in Greece. This salsa is genius, and such a good way to enjoy asparagus season :) ileana - May 3, 2013 - 7:56 pm
I’ve never seen this before. What a gorgeous dish! la domestique - May 4, 2013 - 1:06 am
I’ve never seen green almonds- how neat! The dish looks gorgeous with those tiny quail eggs and their perfect yolks. Mimi - May 4, 2013 - 2:12 am
Wish I could get my hands on these! Joanna - May 4, 2013 - 11:18 am
All these years I had thought that you could not eat the green almonds because they contained cyanide. Lynda - May 4, 2013 - 1:25 pm
Great use of green almonds- I have a bag in my fridge I need to use asap! Elliott - May 4, 2013 - 1:29 pm
I applaud your description of the onset of Spring and the parallel to falling in love. So very well put. Nik@ABrownTable - May 4, 2013 - 6:15 pm
That is one gorgeous, delicious and unique combination. Now I just need to find some here in D.C. Gourmet Creations - May 5, 2013 - 5:17 pm
LOVE THIS! shelley - May 5, 2013 - 9:00 pm
wow, i am fairly foodie-ish, but this was WAY off my radar!!! Dan from Platter Talk - May 6, 2013 - 11:14 am
Nothing short of spellbinding, in prose and image. Thanks so much for the post. Kathryn - May 7, 2013 - 4:05 am
Love the bright spring colours of this, so vibrant and full of that anticipation you talk about and which is my favourite thing about this time of year. Wonderful. Ole @cookingbrains - May 7, 2013 - 4:31 am
Wow, this is the first time I passed by your blog, but I surely won’t be the last. I love the colours – this looks amazingly yummy. Unfortunately you can’t get fresh almonds up where I live. Do you have a suggestion for a substitute? Rosemary C - May 8, 2013 - 9:11 am
This looks gorgeous. I love asparagus and I usually eat it raw. I’ve never eaten or even seen green almonds before (I live in the UK). Do you eat the whole thing, the part that will become the shell and all? Or do you kind of peel them? Kathryne - May 10, 2013 - 12:17 pm
Look at those fuzzy little almonds! I almost want to snuggle with them. I am so glad spring is here. Optimism is in the air and it is lifting my spirits. kirti - May 27, 2013 - 2:48 am
I never knew how to cook green almonds until I saw this. Thankyou, thankyou anfd thankyou. Your blog is amazing. And such an inspiration! Fettavskiljare - May 29, 2013 - 2:32 am
Such a beautiful dish! I will definitely try this green almonds recipe. |
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