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.
Category Archives: appetizers
April 5, 2012
 (First, ahem. I’d like to interrupt this post with some crazy awesome news: this site is a finalist in Saveur’s Food Blog Awards! I am so ridiculously excited and honored! I’d be thrilled if you took a moment to cast a vote for The Year in Food.) Last week I was in New York. I... Erin - April 5, 2012 - 1:08 pm
When I can actually convince myself to leave my laptop and camera at home, I also feel liberated and feel like I witness things I wouldn’t had I been buried in my technology. I love day dreaming (and I’m glad it’s good for creativity!) Congrats on the Saveur nomination, Kimberley! ileana - April 5, 2012 - 1:28 pm
Congrats! I know what you mean about leaving the laptop behind – feels good. :) Brian @ A Thought For Food - April 5, 2012 - 1:57 pm
So so so proud of you! And I can’t wait for us to meet again… one day. Cookie + Kate - April 5, 2012 - 1:58 pm
Mega congrats on the Saveur nomination, Kimberley! You are such good company. I’m 100% with you on this post—planes are my favorite spots for thinking (long car rides, bike rides and walks are also great). Something about looking out the window at high speeds seems to get my thoughts moving. I’ve also recognized the need to shut down the computer and I’m craving a real vacation, from life and technology. Can’t wait to listen to Jonah speak about creativity, thanks for sharing! Lynda - April 5, 2012 - 1:58 pm
Congratulations Kimberley! I am so sorry I missed the conference. Luckily it’s close to home next year. Antoinette - April 5, 2012 - 2:29 pm
I always look forward to your most beautifully and deliciously photographs in your newsletter and the most creative recipes. Laurel - April 5, 2012 - 2:47 pm
Wow! Congratulations! You deserve it. Your posts are well-written and your photography is beautiful. Diana - April 5, 2012 - 3:30 pm
It was great meeting you at IACP over the weekend, and congrats again on the Saveur nomination. Your photos here are fantastic. Looking forward to reading more of your posts in the future! Elizabeth - April 5, 2012 - 3:40 pm
YES!! I am thrilled for you. And for me, because I’m going to be making some rice crackers. Veronica - April 5, 2012 - 3:45 pm
Glad we could hang out throughout IACP and very proud that you’re nominated for a Saveur award – come back and visit soon, lady! Erica Julson - April 5, 2012 - 4:20 pm
Wow, congratulations on the nomination!! You totally deserve it. I voted for you! Kasey - April 5, 2012 - 5:12 pm
Girl, first off BIG BIG BIG kudos on the nom. SO well deserved! Second, I always feel like I get the best ideas, my most creative pieces of writing, and most reflective moments on an airplane. Let’s fly all day! xo Tasha - April 5, 2012 - 6:20 pm
It’s so true – I figured out what I wanted for my next big project while on an unplugged camping trip last summer. Ever since then if I’m working on something important or just start to feel overwhelmed, I try to give myself a little time with no computer, no NPR (even though I love it!) and it really works. I love your blog as well, congrats! Someday I hope my food photos look like yours. :) And, thanks for the rice crackers! We hit the road again soon and these would be great to have along. Megan Gordon - April 5, 2012 - 10:26 pm
You rock, lady! Congrats on the nomination — much deserved. So glad you got a chance to head to IACP; I was sad to miss it this year and heard it was especially worthwhile (SF next year!)I will check out this Lehrer talk … I’ve actually been baking granola without music lately to just let me mind wander wherever it pleases. Agreed: strangely liberating. It’s just hard these days to find a noise-less minute (technology noise, co-worker noise etc.). Here’s to a few of those this weekend; congrats again! francesca - April 6, 2012 - 7:06 am
GRACELAND FOR EVER !!! Jeanine - April 6, 2012 - 7:55 am
I love this post, I can completely relate. Some of my best ideas have come while flying (except of course on Jet Blue when I can’t stop watching bravo tv marathons :) Congrats on your nomination, so well deserved! Elizabeth @ Saffron Lane - April 6, 2012 - 8:13 am
Another (very) big congrats, Kimberley. I’ve loved watching your progress over the past year or so. You have so much to be proud of! Keep daydreaming and doing what you love — the rest will always fall into place (airplane or not). xo la domestique - April 6, 2012 - 3:22 pm
Congrats on the nomination, Kimberley! Love this post. I think sometimes you can’t force the ideas to come, you just have to sit back and let them come to you. Isn’t it great that daydreaming is productive? kale @ tastes good to me! - April 6, 2012 - 11:59 pm
Congratulations on the nomination!! Very exciting. :) sarah - April 7, 2012 - 12:37 pm
I connected with this post so much. I’ve been making myself do that more and more – leave the camera and computer alone, and be present. It’s been good for the soul. I also have anxiety, so at night when I can’t sleep and am crazy over-tired, I have my best ideas. I totally agree that being tired feeds creativity. And, so many congrats on your nomination! It is very well deserved. Laura {gourmettenyc} - April 7, 2012 - 2:26 pm
Congratulations on the nomination! sara - April 7, 2012 - 4:24 pm
1. CONGRATS!!! SO thrilled for you 2. Hugh and I go through bags of the trader joes rice crackers. love them. I would really like to make them myself, just to try ;) thanks so much for your beautiful photos and the recipe! xo Dramatic Pancake - April 8, 2012 - 6:22 pm
Congrats on the nomination, Kimberley! So, so well deserved. Also, I wish I could come over and watch you take your pictures. They are just so pretty! charlotte au chocolat - April 14, 2012 - 6:56 pm
congrats on the nomination! so exciting!! Natachasteven - April 16, 2012 - 11:19 am
I love your blog, so glad I discovered it! Reading List — Savvy Eats - April 6, 2012 - 5:23 am
[...] 6. I met Kimberly at IACP (she is a sweetheart) and love her post on daydreaming and creativity. [...]
March 27, 2012
 My cousin once told me that looking at the photos on this site gave the impression that I live in a vast, high-ceilinged, impressively white space, filled with gauzy, billowing curtains, white furniture and polished wood floors. It was totally inaccurate, of course, but it was flattering that my photographs provided such a dreamy illusion.... by Kimberley show hide 35 comments Ashley - March 27, 2012 - 1:43 pm
Thanks for the link! I love your pink eggs. And it’s great getting a peek into your kitchen. Mine is very less than perfect measuring in at about the size of an outhouse. A gross illustration but not far from the truth. SG - March 27, 2012 - 1:47 pm
so gorgeous! truth in art? (haha) the secrets and stories are one of my favorite things. i really enjoyed checking out your kitchen space and thinking about all the magical things you make happen in there – wood paneling and all! i have that mortar&pestle too and love it! db - March 27, 2012 - 2:28 pm
Yes indeed, we love a good “red beet egg” here in PA. Yours look and sound fantastic. Thanks for spreading the beet egg love! kickpleat - March 27, 2012 - 2:50 pm
I love your kitchn profile!! It’s huge and full of light and you’ve got a ton of counter space, nothing wrong with that. Your eggs look amazing and I’ve been jonesing to make some deviled eggs – so springy! Audrey - This Little Street - March 27, 2012 - 3:09 pm
Such a nice twist for a regular recipe. Love it! And about your kitchen – it might have more charm than you think ;) We’re always so critical of the place we live in. Brianne - March 27, 2012 - 3:12 pm
I loved getting a peek into your kitchen today! My kitchen is also a wonky rental kitchen with ugly wood paneled cabinets, but boy, am I ever envious of the massive amount of light you have to work with. You do such beautiful things with it! Elizabeth @ Saffron Lane - March 27, 2012 - 3:56 pm
So fun to get a glimpse into the space where the magic happens! ;-) I don’t have a big, glamorous kitchen either, but I tend to believe there are so many overlooked efficiencies in a cozy kitchen. And, as so many have already said — that natural light! I’d pay good money for that alone. These eggs are quite darling, too. la domestique - March 27, 2012 - 4:09 pm
The eggs are so pretty and I really enjoyed your feature in the kitchn! I especially loved your mish mash collection of jars for holding pantry ingredients (I do the same). Maybe there’s some beauty in our imperfection? Way to put yourself out there, lady! Jacqui - March 27, 2012 - 5:23 pm
I loved seeing your sneak peek today, you’re keeping it real. And those eggs are gorgeous! Eileen - March 27, 2012 - 8:22 pm
Yay, pink deviled eggs! I may have to make a batch of pickled beets just for the pink brine…oh, who am I kidding, I’m totally going to scarf down all the beets too. :) Stacy - March 27, 2012 - 9:29 pm
From my cute-but-oh-so-dark kitchen, I thank you for your honesty! You are making one fine silk purse out of that sow’s ear, if you ask me, and decorating it fabulously to boot! Cookie + Kate - March 28, 2012 - 8:01 am
I’m amazed that you achieved such a brilliant pink color without using dyes! Way to go. I loved getting a peak at your kitchen yesterday. Mine is tiny, dark and ugly, which is why you never see it in my photos! Someday we’ll have kitchens with lots of light and marble countertops, I just know it. :) Dramatic Pancake - March 28, 2012 - 9:34 am
Like everyone else here, I really enjoyed your profile on the kitchn. It is nice to see I’m not the only one with a “real” kitchen, which definitely isn’t stopping you from producing amazing food! Honestly, I thought the space was pretty darn charming – thank you so much for sharing! :) patricia @ orange zest productions - March 28, 2012 - 11:53 am
Loving the purple, brilliant! And bravo for your immense confidence in sharing your work space, a true testament that doing wht you love requires little else than the craft itself. It’s all magic…. NicoleD - March 29, 2012 - 12:41 pm
I know exactly what you mean because most of us aren’t cooking in our dream kitchens. I love the peek inside of your space and these beautiful eggs! I try to find the beauty in things and I don’t think there’s anything wrong with that, either. It’s optimism, right? Bethany - March 29, 2012 - 1:30 pm
As a foodie with a kitchen that is MUCH smaller, darker, and homelier …. how do you get such great pics? Where do you take the pictures and what do you do to get that bright, fresh look? I have no problems cooking delicious food in my closet-sized kitchen but it’s VERY difficult to get good pictures of it. AND, those pink eggs are amazing. They should be in a museum or something! Jon - March 29, 2012 - 3:42 pm
You can keep the egg yolks centered in the whites by stirring the eggs as they cook. Just like how rolling a snowball around in your hands creates a symmetrical ball (sometimes), stirring the eggs as they cook keeps the yolk centered within the white! Love the photos, and the ethereal impression they create! Robert Richards Recipes - March 30, 2012 - 4:13 pm
This recipe looks sooo good. I’m going to give it a try this weekend when my friends are visiting. I’m sure they will all love it. :-) By the way, the photos are excellent! Holly - March 31, 2012 - 9:31 am
Thanks for the wonderful colorful documentation of seasonal foods. This week, It inspired me to theme my weekly dinner party as a seasonal spring celebration. Every dish was farm-fresh and celebrated the different colors of spring produce. It was an absolute hit. Thanks so much for your work! leela - March 31, 2012 - 9:54 am
what a pleasure it was to share your humble kitchen with the interwebs and so glad you love the pickled, gorgeous eggs! serendipity bien sur. big hug! lee Danelle - March 31, 2012 - 6:09 pm
These deviled eggs are beautiful. I love that you blogged about these just before Easter. Shelley - April 1, 2012 - 7:27 pm
my mom is freaking out about leaving eggs outside of the fridge. when you pickle them, do you put them in the fridge or leave them at RT? thank you! Kasey - April 1, 2012 - 8:59 pm
I loved the look into your kitchen! It’s always so fun to see someone in their element. I’m a little embarrassed of my kitchen, myself! It’s small and dark and too narrow for two people to comfortably work in it, but we make due with what we have! I keep reminding myself that one day, I’ll look back at the years I’ve lived in this apartment, and the meals I’ve made in my kitchen, and smile from ear to ear. fujiia - April 3, 2012 - 2:39 pm
These are absolutely gorgeous. I love the analogy between a silk purse out of a sow’s ear and showing your very real kitchen to the world, to strangers (like me!) Bailey Jane - April 3, 2012 - 8:06 pm
I. Love. Your. Blog. That is all. My kitchen is my happy place, too, so I appreciate your honest photos and honest words. Keep up the great work! I have given you a “One Lovely Blog Award” as well! Follow the link to my foodie blog to accept it, and follow the instructions to pass the blog on to who you believe are deserving recipients! Keep the blog love alive! http://foodiepatoodiebaby.blogspot.com/2012/04/reflections-in-kitchen-window-one.html Brian @ A Thought For Food - April 5, 2012 - 6:31 am
HA! I would not want my kitchen to be featured… It would be such a huge disappointment. I’m heading over now to look at your space! And these deviled eggs look marvelous! The color is brilliant. Mwah! Oliver - April 6, 2012 - 4:57 am
What are you doing with the beetroot after leaving them together with the eggs in vinegar over night? The Sunday Best: Subway Map Cuffs & Pink Deviled Eggs | Twenty Two - April 1, 2012 - 6:52 am
[...] Pink Deviled Eggs: Be the life of your next dinner party by bringing along with these beet-pickled deviled eggs. (The Year In Food) [...] Makin’ & Eggs: 24 Easter Egg DIYs to Dye For! : Wantist - April 2, 2012 - 11:37 am
[...] Bright pink deviled eggs! Dyed with beets. Visit The Year in Food for more photos and how to make [...] » Eggshells Three Ways & Delightful Deviled Eggs BrightNest Blog - April 3, 2012 - 3:07 pm
[...] For a unique spin on a springtime classic, dye your deviled eggs pink. Hint: The pink coloring comes from beet juice. For step-by-step instructions, visit The Year In Food. [...] Frohe Ostern! - Augenpralinen - kreativ und individuell Wohnen und Einrichten - April 8, 2012 - 1:01 am
[...] Eier – gefunden via the year in food. DruckenE-MailTwitterÄhnliche [...] Dreaming in Color | The Good Taste Guide - April 10, 2012 - 5:18 pm
[...] In Order: Nadia Aboulhosn, A Glamorous Little Side Project, The Year in Food Siiso, Decorista Daydreams, Casey Keasler, Electric Mannequins, A Cup of Mai, Merriment Events [...] rooftop porches | Delightful Crumb - April 12, 2012 - 8:26 pm
[...] rooftop, a makeshift porch created for a house that didn’t have one. It reminded me of Kimberley’s wonderful post about her kitchen, about the normalcy of it and her determination to continue making a silk purse [...] | Pretty and FitPretty and Fit - August 28, 2012 - 8:53 pm
[...] prettybalanced: Pink Deviled Eggs (Source: http://theyearinfood.com/2012/03/pink-deviled-eggs.html) [...] PINK DEVILED EGGS | Alabama Chanin | Journal - February 13, 2013 - 4:25 am
[...] to Kimberley Hasselbrink at The Year in Food for sharing her [...]
March 6, 2012
 I thought that I was pretty unbiased in my appreciation of vegetables. But I realized that I really just want to cook with cauliflower and brussels sprouts, again and again, every week. They are the first vegetables that come to mind no matter what new dish I am brainstorming. Rarely am I inspired by cabbage,... by Kimberley show hide 23 comments Brian @ A Thought For Food - March 6, 2012 - 3:42 pm
I’d never thought to pair the two, but that dressing just sounds like it would make such a wonderful accompaniment to the eggplant. Kasey - March 6, 2012 - 3:43 pm
WOW. Eggplant is one of my favorite vegetables (so much so, that I can easily eat a whole eggplant by myself in one sitting). I’m always trying to get Matt to eat more eggplant and I think this is gonna be it. I have some white miso and cilantro in my fridge. This is getting made pronto! So lovely to see you last night! Erin - March 6, 2012 - 3:57 pm
hmmm.. I am like you in that I don’t branch out from my veggies and eggplant has been one of those things that I just can’t seem to fall in love with. Once eggplant season hits here, I’ll try this though! It sounds delicious! Katrina @ Warm Vanilla Sugar - March 6, 2012 - 4:11 pm
Mmm this sounds delightful! Nicole @Eat This Poem - March 6, 2012 - 4:26 pm
I have similar issues with eggplant. Still haven’t mustered up much courage to try anything new with it lately, though I’m always on the hunt for recipes to tuck away for when I’m feeling adventurous. Kristie V. - March 6, 2012 - 4:30 pm
I love eggplant and can’t wait to try this! The flavors sound perfect and it’s healthful, too! Elizabeth Ann - March 6, 2012 - 4:50 pm
I must try this! It looks/sounds delicious! Your photos are so lovely. Kankana - March 6, 2012 - 5:23 pm
i love roasted eggplant but wow .. this is like a whole new level of roasted eggplant. Miso lime dressing!! so tempted to try. Sharyn Dimmick - March 6, 2012 - 5:46 pm
I like eggplant. I usually make it into baba ghanoush or stir-fry it Chinese-style with ginger or cube it into marinara with some garlic and chile flakes. But your dressing sounds good. I’ll save it to make in summer/fall when eggplants are here. Thanks. Stacy - March 6, 2012 - 8:35 pm
I commend your adventurous spirit–and the willpower it takes to look for new inspiration when trusty favorites are standing by! Also: I love the simplicity of that top photo, and the char on the eggplant’s surface. la domestique - March 6, 2012 - 8:43 pm
I admire the beauty of purple eggplant, but hardly ever cook it, and I think that needs to change. This is a lovely way to begin! Sasha - March 7, 2012 - 1:39 am
You have inspired me to also get out of my vegetable comfort zone! A bit over a year ago I went to Israel where I ate more eggplant in a week than I probably had my entire life. Most often I ate it simply roasted with a generous heaping of tahini. I was hooked and I promised myself that upon returning to my kitchen I would cook and eat eggplant more often. Sure enough, I roasted it once and then ate it with lots and lots of tahini only to then return to my vegetable comfort zone. I have everything in my kitchen for the miso lime dressing, now I’ll just have to buy some eggplant (and get into the habit of doing so). I am looking forward to reuniting with eggplant. Thanks for the inspiration. ileana - March 7, 2012 - 5:29 am
This looks beautiful! I’ll have to try it. My veg obsessions: kale, beets, and brussels sprouts. I rarely ate eggplant, but recently made a very delicious eggplant dish. You check it out here: http://tinyurl.com/6sqb47g Willa - March 7, 2012 - 8:54 am
YUM! I think eggplant for me is like cauliflower for you. I think about eggplant every time recipe planning happens. I’ve never tried a miso with eggplant combo. You’ve inspired me! Laura - March 7, 2012 - 10:01 am
I used to be kinda meh on eggplant too. And people were always giving it to me as the token vegetarian alternative! Eggplant and miso are good buddies though- good introductory tactic on an iffy vegetable. Roasting slices of it with beautiful summer tomatoes, salt, tons of olive oil and thyme is pretty choice too. dramatic pancake - March 7, 2012 - 10:43 am
I am such an eggplant fan so this is right up my alley! I tend to pair it with tomato-based dressings and such, but the miso lime sounds like such a refreshing change! NicoleD - March 7, 2012 - 11:35 am
I had an eggplant fail, too, and vowed to try again, soon. Thanks for the inspiration to get back on the horse! Anna @ the shady pine - March 8, 2012 - 12:36 am
I adore roasted eggplant and the flavours here sound great! Cookie + Kate - March 8, 2012 - 11:10 am
Eggplant has never looked so appetizing to me. I decided this fall that I’m just not that into eggplant, but this is tempting me to give it another chance! debra - March 14, 2012 - 5:45 pm
adding the lime was pure inspiration! My new favorite eggplant dish! Erica - March 28, 2012 - 2:42 am
I discovered your website today and I love it! The photography is gorgeous and I love your vegetarian recipes. Eggplant, Unexpectedly | Blogeats - May 4, 2012 - 11:53 am
[...] I picked for sharing here was a roasted eggplant with a miso-lime dressing. The original post in its entirety is here. I liked it because it was something I wanted to eat, of course, but also because there was [...] 50 Ways To Feed Your Lover, Part 2 - Defining Delicious - June 10, 2012 - 6:22 pm
[...] This eggplant. click HERE (thanks, Pinterest). (photo credit: The Year in [...]
February 21, 2012
 Running a blog is kind of like owning a small business, isn’t it? Sometimes I forget this. Until, oh, I make a decision to change the permissions on my Flickr images and every single link to every single photo on this site is broken. Oops. (And please excuse those broken image links as I work... by Kimberley show hide 22 comments la domestique - February 21, 2012 - 3:18 pm
It never occurred to me to pair chimichurri with beets, but I think it’s a fantastic idea! The salad is gorgeous, and I love the big flavors. I really get upset when things go wrong with my site, so I feel for ya’ and the flicker issues you’ve been experiencing. It’s good to put the situation in perspective, though. :) Katrina @ Warm Vanilla Sugar - February 21, 2012 - 3:35 pm
This is so pretty! Love your presentation! erin - February 21, 2012 - 3:43 pm
I can feel your pain. Even worse, my boyfriend is my web developer/hosting service and so it’s been a whole learning process for the both of us (which has resulted in a lot of trial, error, and hours spent fixing things.) Gorgeous as always! Can’t wait for beets to try this! leela - February 21, 2012 - 4:02 pm
that pink stained plate is like a water color jumping off of the screen! what a lovely image and great recipe. Elizabeth @ Saffron Lane - February 21, 2012 - 4:10 pm
Doh! I hope you’re able to quickly salvage and repair all those links. After a long battle over beets at the dinner table with my parents as a child, I have a strong fondness for beets but I’m sure this bright chimichurri would make them even more lovable. Lovely images, as usual. Sarah - February 21, 2012 - 4:12 pm
Love this idea; such a nice take on raw beets. I feel like people can’t get away from slaws in that area. And I like chimichurri on…everything. SG - February 21, 2012 - 5:24 pm
ooof… sorry to hear about your links – good luck to you on a speedy link recovery. i just had roasted beets last night and darn I wish I had this chimichurri sauce. next time for sure! Margarita - February 21, 2012 - 5:29 pm
This is gorgeous. I’d probably just keep staring at it instead of actually eating it. Good luck with the blog problems… Leave it for a bit then come back… Fix one link at a time? renee - February 21, 2012 - 7:12 pm
Wouldn’t you know I have an intense craving for beets now! Love the presentation and combo of flavors. Your photos are so stunning. Now if I can just get over my irrational fear of the mandolin slicing off finger tips… Stacy - February 21, 2012 - 8:20 pm
What a great combination of flavors! And these photos are simply lovely–much appreciated brightness at the end of a dark winter day in my corner of the world. Best of luck with the current inconvenience (and good attitude, by the way! perhaps the vibrant pink beets helped…??). Joy - February 21, 2012 - 9:16 pm
these looks so so good! Kasey - February 21, 2012 - 10:13 pm
So sorry to hear about the Flickr issues! I know exactly what you mean about blogging being like running a business…and I’m proud of you for not shedding any tears! It’s silly, but an old college dormmate used to say: stressing is like sitting in a rocking chair – it’s a lot of effort…and it doesn’t get you anywhere. Sometimes you just gotta bury your head in the ground and get to it. xo Anna @ the shady pine - February 22, 2012 - 2:58 am
Oh these colours just pop! The dish looks so vibrant and I just want to eat it! myfudo - February 22, 2012 - 3:59 am
What beautiful colors! Lovely presentation…No wonder the plate was wiped all clean. Thanks! ileana - February 22, 2012 - 5:29 am
This looks lovely. I love beets and chimichurri. Never seen these two together. Have you tried roasted beets? They’re so delicious. Sorry about your Flickr mishap. (I might’ve cried. I cry for everything. It’ll work out!) Andrea - February 22, 2012 - 9:18 am
Sounds delish! I love those swirly coloured beets. Jeanine - February 24, 2012 - 4:07 pm
ooh, I love beets and I love chimichurri… especially when it looks like this! Juice - February 27, 2012 - 3:17 pm
How do you do this? How do you have an imagination that works out to this beautiful picture? Kimber - February 28, 2012 - 7:54 am
Wow, this looks stunning! The color of the beats is so bold and inviting! I’m so glad I stumbled upon your blog – I love it! click here - August 17, 2012 - 5:32 am
I’ve tried making different salads in the past and Russian salad is my most favorite so far. Beet Crudo with Chimichurri recipe looks good and I’ll give it a try on this weekend. I hope my kids will also like it. Is it really that yummy for their tummy? 39 Recipes for Cinco De Mayo — The Tomato Tart - May 4, 2012 - 2:31 am
[...] Beet Crudo With Chimmichurri Sauce [...] What I’m Digging | Small Measure - June 27, 2012 - 7:32 pm
[...] this’s and that’s that drew me in this week: *The Jam Labelizer (via Marisa).*Beautiful beets! *The stories of Gilt Taste are incredibly well crafted. *Chocolate Earl Grey Cake? I’m in. [...]
November 21, 2011
 Over the weekend, some friends and I hosted a Friendsgiving at my house. It’s a winning Thanksgiving strategy: instead of the immense pressure on the host to prepare so many dishes, people bring their favorite sides and desserts, the host takes care of the bird, and everybody is happy. It was a tremendous success; every... by Kimberley show hide 27 comments Kasey - November 21, 2011 - 4:41 pm
My friends have a similar tradition (I am so sad I missed yours!). This year, I made pie and we had 2 birds (1 fried and 1 bbq’d, which is my fave…) These potatoes look like a stellar side dish. Nicole - November 21, 2011 - 4:47 pm
I will definitely be making this for one of those dreary winter nights. It sounds amazing! stephanie - November 21, 2011 - 4:48 pm
These look delicious! If I had not already made a trip to the grocery store today, I’d head out and scoop up these ingredients. Can’t wait to try this recipe!! Melissa // thefauxmartha - November 21, 2011 - 4:48 pm
These look super good. I want! PS—I use the same brine. I may have to try your high-heat technique this year. kickpleat - November 21, 2011 - 5:18 pm
I love thanksgiving and probably should do it twice! I love that this isn’t so sweet and sticky but filling and I think it would be a perfect weeknight dinner with a salad alongside. As for the sweet potato / yam debate, I know in Canada they are labelled differently – the darker orange ones are yams and sweet potatoes are the yellow fleshed versions. la domestique - November 21, 2011 - 5:25 pm
These sweet taters look delish! Love the flavors and totally agree with you on the Greek yogurt thing. Yum. sara - November 21, 2011 - 5:45 pm
yumness! CANT wait to make these. I love the wikipedia clarification. Even in my book manuscript I go back and forth between calling them yams and SP because i couldn’t frickin’ figure it out! So thanks :) renee@sweetsugarbean - November 21, 2011 - 6:44 pm
We had Thanksgiving last month in Canada, but I’m so going to try these out over Christmas. Love the kale and the parm and the goodness that is Greek yogurt. Have a super happy Thanksgiving! Lynda - November 22, 2011 - 9:07 am
This is how we’ve celebrated our thanksgiving open houses for years. It really is a win-win. I love this riff on sweet potatoes! SG - November 22, 2011 - 9:40 am
This sounds perfect for the Friendsgiving I am attending this weekend. Thank you! Brian @ A Thought For Food - November 22, 2011 - 9:55 am
Divying it up is a great idea… though, i must admit, I do get off on the stress of it all :-) Happy Thanksgiving Darling! Brian @ A Thought For Food - November 22, 2011 - 10:38 am
These potatoes look magical! Sending you a very happy Thanksgiving! anna - November 22, 2011 - 10:46 am
Great take on a classic Turkey Day Fare – will be trying this one at home – boyfriend will be sure to love! Potatoes and cheese you can’t go wrong – Thanks for sharing. ~ Cookery for Two NicoleD - November 22, 2011 - 1:17 pm
Oh man, I love the sounds of these. Sweet potatoes with salty Parmesan and herbs. Great idea! I love subbing in Greek yogurt for sour cream. It hasn’t failed me, yet. betty - November 22, 2011 - 8:18 pm
oh wow these look heavenly i only steam these to eat but this is just an incredible idea i have to try these out! Denise - November 22, 2011 - 8:41 pm
Friendsgiving for sure! Such a winner’s dish with simple ingredients. Top on my list! Valeria - November 23, 2011 - 4:52 am
We did a Friendsgiving here in Italy last year, with all our classmates from the Masters we attended in Bra at the University of Gastronomic Sciences. There were people from all over the world, but we made it work great! It was very unconventional –so said the Americans in our group, for me it was the first one. There was no cranberry sauce (very hard to find in Italy) and chicken instead of turkey but there was tonnes of great food everybody took care of- The potluck is a gret idea for a party, always a success. My pumpkin pie made with Italian squash ended up in a second! This year it will be an in home date with my American fiancé, let see how it goes :) oh sweet escape - November 23, 2011 - 1:21 pm
i’m gonna have to try the friendsgiving approach for christmas this year. what a great idea. i don’t know why i didn’t think of it before! it totally makes the evening so much more enjoyable for the host. Cookie and Kate - November 23, 2011 - 6:03 pm
I am so enamored with this recipe. I’m completely obsessed with savory sweet potatoes, and this recipe looks just right. Fresh Equation - December 7, 2011 - 9:13 am
These look delicious! Can’t wait to try them as a new addition to our Christmas Dinner. This American Bite - December 22, 2011 - 1:29 pm
I have a bag of beautiful sweet potatoes in my car earmarked for dinner tonight – the plan had been to roast them with onions and leeks but this seems like a much better idea! Jason Pulesandero - December 31, 2011 - 9:36 pm
In Indian cuisine, food is categorized into six tastes sweet, sour, salty, spicy, bitter and astringent. low carb recipes - January 3, 2012 - 1:48 pm
these look great, I wish i found this recipe in time for christmas dinner, would have been a great addition to the menu janice - April 4, 2012 - 6:00 am
This looks delicious!!! Im going to try this one day when I have people over. Also, that thanksgiving idea sounds great. I might tell my mother about it when the time comes. Shes always stressing out about having to cook everything, then we end up making a big mess in the kitchen. Im going to save this recipe. -bookmark!- Maree - May 4, 2013 - 1:42 am
I made this tonight, and substituted the thyme with mint. twice-baked sweet potatoes « - July 31, 2012 - 8:45 pm
[...] 24 July, 2012 § Leave a Comment Image from The Year in Food [...] Twice baked sweet potatoes. « kate achille. - September 12, 2012 - 5:44 am
[...] sage. Inspired, I took to my bookmarked recipes file this week and tracked down this take on this twice baked sweet potatoes recipe. I tweaked it a bit per the wonderful selection at my local grocery store (sarcasm alert) and [...] |
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by Kimberley
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