Hello!
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. You can find me regularly at the Etsy blog and bonappetit.com. I also contributed a piece to Volume II of Kinfolk Magazine.
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.
Feel free to contact me at hello(at)theyearinfood(dot)com. I'm available for freelance work, too. Drop a line if interested!
Enjoy!
Kimberley
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Yearly Archives: 2010
December 31, 2010
 I like beginnings. I am ready to bid adieu to 2010 and say hello to 2011, with its sparkling clean slate and big possibilities. And I also like cozy, quiet brunches and subdued January skies, and this little breakfast is perfect for that. Serving a complete breakfast in a single dish makes it feel like... Elizabeth - December 31, 2010 - 2:02 pm
I LOVE baked eggs, but usually just make them plain. Can’t wait to try out this dressed-up, veggie-laden version of the old standby. Dinners & Dreams - December 31, 2010 - 3:38 pm
Lovely baked eggs. I eat eggs more than I should and am always looking for new recipes. Happy New Year! Nisrine Mary - January 1, 2011 - 6:14 pm
This dish can be for breakfast lunch or dinner, any time of day this is a hit! Baked eggs and salmon are a great pair, great reciepe. Mei Teng - January 1, 2011 - 11:34 pm
Beautiful dish and lovely photo. Jun - January 2, 2011 - 5:05 am
Definitely will be my breakfast tomorrow! kimberley - January 2, 2011 - 12:31 pm
@Elizabeth: Happy New Year to you! Hope you enjoy the dressed-up version. :) @Mei Teng: Thanks! Lynda - January 2, 2011 - 3:52 pm
I agree with you regarding beginnings. This recipe sounds lovely and comforting – perfect for the start of the new year. Happy 2011! kickpleat - January 2, 2011 - 4:09 pm
Your blog, photos and recipes are beautiful! I love this meal and am all about possibilities. Hello 2011. Nicole - January 4, 2011 - 10:22 am
I need to jump on the baked eggs bandwagon and soon! This looks divine. I am currently having a mad love affair with arugula, too. Yum! kimberley - January 5, 2011 - 9:50 am
Lynda: Yes, beginnings are great. kickpleat: Thank you! Yes to possibilities! Looking forward to more from your lovely blog as well! Nicole: Indeed you do! It’s actually one of the easiest ways to prepare eggs. branny - January 26, 2011 - 12:15 pm
This looks wonderful – unique and indulgent. Kristie - February 2, 2011 - 7:25 pm
Wow! So may of my favorite ingredients…can’t wait to try it. Looks heavenly! And I think I could even squeeze it into my Weight Watchers regime ;-) Katarina - September 25, 2011 - 4:01 pm
Love this combination with eggs. Great decoration :) Tweets that mention Baked Eggs with Smoked Salmon, Arugula and Manchego » The Year In Food -- Topsy.com - January 2, 2011 - 3:05 pm
[...] This post was mentioned on Twitter by Heather Cooan, Kimberley H.. Kimberley H. said: Happy New Year all! Here's a cozy brunch for the first weekend of January: http://bit.ly/euZmJG [...] Winter box week 3 « Turnip Rock Farm – Community Supported Agriculture - November 10, 2011 - 6:37 am
[...] Arugula, Salmon, Manchego Egg Bake (This recipe calls for leeks, but I think onions would work just as well. You can make it in a casserole dish instead of individual ramekins if you don’t have them) [...] MAY SEASONAL FOOD GUIDE » The Year In Food - February 23, 2012 - 6:47 pm
[...] MONTH: BAKED EGGS WITH SMOKED SALMON, ARUGULA AND MANCHEGO, SPRING FRITTATA WITH ASPARAGUS AND [...]
December 29, 2010
 Last week I wondered what it would take for me to get my mind off food, to give myself a little respite, enjoy a seasonal movie or something, anything, unrelated to food. The answer came quickly, in the form of a nasty foodborne illness that wiped out my dad, stepmom and I in quick succession.... by Kimberley show hide 13 comments Tricia - December 29, 2010 - 6:23 pm
I hope you and your family feel better very soon! And I love your homemade gifts below–you’ve got some lucky friends and family! Nicole Franzen - December 30, 2010 - 11:01 am
yum, that looks so good. I have the freaking flu bad and this looks perfect. too bad i am too dead to cook anything :( kimberley - December 30, 2010 - 1:51 pm
@Tricia: Thanks! It was mercifully brief. The good of such things is, of course, a renewed appreciation for food. Barida - December 30, 2010 - 2:09 pm
What a wonderful idea! I love potatoes and spinach in general so this looks like an excelent accompaniment ;-) Happy New year Kat - December 30, 2010 - 6:56 pm
I love potatoes but not plain mashed potatoes so I’ll make sure to try these sometime Megan - December 31, 2010 - 10:48 am
These potatoes sound fantastic! I am bookmarking this recipe – I have lots of fresh herbs leftover from holiday cooking and this sounds like a tasty use for them! branny - January 1, 2011 - 11:18 am
I would prefer this to fat-laden mashed potatoes any day. Kevin (Closet Cooking) - January 2, 2011 - 3:55 am
I like the use of the spinach in the mashed potatoes! Mary - January 2, 2011 - 8:57 am
Potatoes always get a bad rap for having too many carbs, but this is a healthy eay to get your vegetables and your good carbs all in one! Great idea for an old favourite! Nicely done! kimberley - January 2, 2011 - 12:58 pm
Barida: Thanks and Happy New Year to you! Jeri - December 7, 2011 - 2:45 pm
I love potatoes but as it goes they can get a little boring from time to time – so this is really a lovely recipe to change it up a bit. I am going to make this very soon and put a new spin on my mashers! Thanks for sharing! 2010 Review (part two) « Lauren's Blog - January 2, 2011 - 7:09 pm
[...] Review (part two) January 2, 2011 I made green mashed potatoes for lunch. I liked them. May, June, July, August…they were warm [...] {top tips} Chef-Tested Methods & Scientific Facts for Perfect Mashed Potatoes | off the (meat)hook - November 16, 2011 - 3:42 pm
[...] Green mashed potatoes from The Year in Food [...]
December 27, 2010
 That delicate little spoon above is from my grandmother’s collection of silver, the kind of stuff that’s brought out only once a year. And that’s my step-mom’s beautifully patinaed All-Clad pot. And the stew that we supped on the night of Christmas Eve, whose simplicity and ease is remarkable. It’s just fish, fish stock, tomatoes,... by Kimberley show hide 15 comments Nicole - December 28, 2010 - 8:32 am
That stew looks so comforting and delicious! I’ve never made a fish stew and I need to change that. The spoon and pot are just beautiful. kimberley - December 28, 2010 - 10:37 pm
It’s too easy to not make some blustery night! Peggy - December 29, 2010 - 7:10 am
That stew looks absolutely delicious! The photos are definitely gorgeous! Carrie - December 29, 2010 - 7:41 am
I’ve always been hesitant to try fish stew for some reason. It looks so wonderful! And beautiful photo! the urban baker - December 29, 2010 - 8:04 am
it is the perfect day for this soup, her in not so sunny So.Cal! this looks delish! judith - December 29, 2010 - 6:54 pm
thank you for this recipe. I made the dish for my family tonight and we all delighted in the outcome. The basil was a perfect touch to balance all the flavors. Thanks for sharing! kimberley - December 30, 2010 - 1:58 pm
@Peggy: Many thanks! Omar - January 10, 2011 - 7:02 pm
Ummm is that 2.5 cups canned, or fresh tomatoes? I used fresh and it was tasty but it did not look like yours. Lacked what looks like some serious tomatoey goodness. kimberley - January 10, 2011 - 7:07 pm
@Omar: Oops, sorry about that! Yes, they were canned. Will fix it posthaste. Jenn C - January 12, 2011 - 8:28 am
I came across your blog and this recipe via Tastespotting awhile ago. I finally made the fish stew for dinner last night, and it was delicious! If you are cooking for two, you can easily halve this recipe (which is what I did, but still using a full can of tomatoes). I love meals like this that somehow feel like a treat, but are still healthy. peggy - July 26, 2011 - 1:36 pm
I cannot print out the simple fish stew recipe? Am I missing something? I cant on any of my computers? thanks Kimberley - July 29, 2011 - 9:09 am
Hi Peggy – You’ve inspired me to get a print button up on my site. Jenna - November 9, 2011 - 8:31 am
This was such a winner – I flexed it a little on the stock as I didn’t have everything and it was still wonderful. Plus, Dukan-diet friendly. Kudos! Kelsey - December 30, 2011 - 4:06 pm
Your recent post took me here. I would totally kill for a warm cuppa’ this right now. Lovely, and the newest post lovely too. Happy New Year, friend :) AN EMBARRASSMENT OF RICHES: DUNGENESS CRAB STEAMED IN CHAMPAGNE AND BUTTER, WINTER FEASTS » The Year In Food - December 30, 2011 - 10:57 am
[...] great on its own, steamed and then dredged piece by piece in warm butter, or tucked into a warming seafood stew. I’ve done all of the above lately. It makes me feel lucky. Steaming crab in champagne sounds [...]  Listening to the Vince Guaraldi Trio, wrapping presents, and wishing you a Merry Christmas. :) by Kimberley show hide 5 comments heather - December 26, 2010 - 3:10 pm
Our favorite all year round — VGT, that is. Looking forward to another year of ‘The Year in Food!’ Merry Christmas to you and yours, *Heather* kimberley - December 28, 2010 - 10:16 pm
Heather! Tell me – is there some VGT that I’ve been missing out on all this time? (I will have to look into that.) heather - December 29, 2010 - 6:31 am
Ohh, sorry for being cryptic: VGT = Vince Guaraldi Trio! We have all sorts of albums by him, though mostly we listen through out Pandora station of him and artists similar to him. Keeps us mellow and happy. kimberley - December 29, 2010 - 9:09 am
I picked up on the cryptic initials, but never knew there was any Vince Guaraldi outside of Christmas! That’s exciting. heather - December 29, 2010 - 4:06 pm
Ha, good. There is tons of Vince, plus artists dedicated to Vince’s music and sound. Check it out!
December 21, 2010
 One of my favorite things about December in California is the proliferation of fresh oranges (and all citrus, really). I love them in their simplest form, eaten by hand in sections, but placing a whole slice of orange on a piece of toast is a little awkward. And as popular and exotic a gift as... by Kimberley show hide 17 comments Rita - December 22, 2010 - 2:10 am
Mmmm… I’m in love with jams & marmalade. My perfect breakfast is caffelatte and toasted bread with butter and jam (or orange marmalade). Orange marmelade is definitely one of my favorite desserts! It’s going to be one of my next posts, actually. You know, we’re lucky enough to have a friend who brings us navel oranges from Sicily (the best oranges we’ve ever had: nothing to do with what you buy at the market…). I don’t use pectin when I make orange marmalade (I hardly use pectin when I make jams), but I use the pips and pith (which contain a lot of natural pectin) in a muslin bag. Anyway, good job, Kimberley! And compliments for the pictures! They’re always so beautiful! How do you make them? :D Barbara - December 22, 2010 - 10:21 am
First-time visitor – I have orange marm almost every day on my homemade English muffins, and I do can a few things, so I’m going to definitely try this recipe! Thanks! Jessica Feldman - December 22, 2010 - 11:55 am
So I made 4 batches of marmalade yesterday (gift for my dad for xmas) and all turned out superbly, especially the tangerine and grapefruit ones. I used Alton Brown’s recipe which was a whole lot easier than this one and it was really great. I’d recommend trying it–it yields a really authentic British marmalade. Barbara - December 25, 2010 - 11:19 am
I must tell you – I have learned more about making marmalade from your blog than anyone else. Thanks for all the information. I was always afraid to do the sealing bit, but it sounds so simple the way you describe it. Thanks very much, and I hope you have a great Christmas! Stephanie - December 29, 2010 - 10:09 pm
Yum, yum, yummy, yum! Addictively delicious. kimberley - December 30, 2010 - 2:24 pm
@Rita: My favorite oranges are from my mother’s tree. I completely agree that they don’t compare! I think that I may try a pectinless version next time. (Hopefully it’ll set!) Michael - January 2, 2011 - 1:08 pm
Looking for some help! My wife and I made orange marmalade a few weeks ago, but it didn’t set. We reprocessed, essentially doubling the pectin amount. Again, it barely set. So we reprocessed for a third time. Now we have three times the pectin amount called for and now it has set to a soft jello consistency. kimberley - January 2, 2011 - 1:16 pm
Hi Michael – That sounds like a marmalade nightmare! I wonder if perhaps you boiled the pectin too much? I know that pectin can lose its effect if overboiled. I also read (here: http://www.pickyourown.org/marmalade.php) that some marmalades can take a couple weeks to set. Do you have a link to the recipe you used? Let’s troubleshoot this. Michael - January 2, 2011 - 5:41 pm
Kim, we used Pomona’s pectin: http://www.pomonapectin.com/ We follow the directions, only bringing back to a boil for two minutes before killing the heat and canning. We only waited a week between retries, so perhaps we didn’t wait long enough? kimberley - January 5, 2011 - 9:56 am
Hi Michael – Do you have a link to the actual recipe? Also, Pomona’s has a Jamline you can call: 413 772 6816. Without having been in the kitchen with you, I’m stumped at this point! Seems like you did everything right! Good luck, and please let me know if you figure anything out. Best, Kimberley Zamipoo - January 7, 2011 - 5:36 am
What is 2 teaspoons calcium water (included with pectin) not sure I understand. this part. kimberley - January 7, 2011 - 9:51 am
Zamipoo: Included in the Pomona’s packet is a small packet of calcium. You add water to this, and use it in conjunction with the pectin when making jams. You can also buy a different type of pectin, like low-sugar pectin, and not have to worry about the calcium water. Lynn - January 13, 2011 - 8:24 am
I tried a multi-citrus marmalade recipe from Food in Jars (who I’m a big fan of) last year. That recipe didn’t contain pectin, and although I followed the recipe to a tee, it didn’t set, and tasted bitter. Searching for a recipe for the huge bad of oranges sitting on my counter. Curious if you’ve ever had your end product taste bitter (I’ve heard the peel can sometimes result in a bitter taste). Thanks! kimberley - January 14, 2011 - 10:30 am
Hi Lynn – I haven’t had an end product taste bitter, no! My guess is that the key is to use as little of the pith and any white parts of the fruit as possible. I also used navel oranges, which I suspect had something to do with the outcome, since they’re so much sweeter. What kind of oranges are you using? Zamipoo - January 18, 2011 - 6:18 pm
Thank you kimberley. I have only made jam – peach – once before and it was with liquid pectin. btw I bought my oranges tonight. 10 lbs… got them for 3.88 for 5 lbs. Bridgette Worring - April 19, 2012 - 1:00 pm
I want to do this recipe right, do I have to use the Pamona pectin or can I use the suregel or other brands of pectin? Orange Marmalade « fastachi - January 14, 2011 - 10:26 am
[...] MARMALADE from The Year in Food with generous guidance from Food in Jars Yield: about 7 half-pint jars 3 pounds navel oranges 2 [...] |
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