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: desserts
April 18, 2013
 At the beginning of the week, I submitted a first draft for the introduction of my cookbook. In it, I talk a little about my obsession and preoccupation with colors, and specifically, the colors of produce. Reading that gave my dad pause – he thinks that those words carry a negative connotation. He did, however,... Kristen - April 18, 2013 - 1:02 pm
I bet it feels great to hand in that first draft! Lovely photos as usual. I’m extremely excited to give this a go over the weekend. I may or may not attempt the recipe with almond flour (I’ll let you know how it goes). :) Nicole - April 18, 2013 - 1:06 pm
Your little cakes look divine! What a beautiful way to use rhubarb. Your conversation with your dad reminds me of one I had with my dad a few years ago. I was referring to someone we both know is very particular as anal and my dad threw a fit! He had never heard it used in that context before and he was appalled that I would call someone that. Sure, it’s not the nicest word and I’m sure somebody has used it a time or two describe me :) I now hesitate to use it fearing that someone will react the way my normally even-tempered dad reacted, ha. It’s funny how when we hear expressions out and about that they become more normal. Can’t wait to get my hands on your book! Kathryn - April 18, 2013 - 1:08 pm
Yes! The tartness of rhubarb demands to be celebrated as these little breakfast cakes do. And I definitely understand the obsession, I’m right there with you. Maggie at Eat Boutique - April 18, 2013 - 1:13 pm
My favorite vegetable! xox Brian - April 18, 2013 - 1:14 pm
So many wonderful things happening on your end. Really thrilled for you! Ashlae - April 18, 2013 - 1:23 pm
Lady, I’m pretty sure this is your year! So excited for your book. And these little cakes (which I cannot wait to veganize). PS – do I get to meet you in Vegas?!? ;) Pamela @ Brooklyn Farm Girl - April 18, 2013 - 1:31 pm
Voted – love your blog. :) Congrats on the cookbook, I can’t wait to see it! tara - April 18, 2013 - 1:37 pm
OH MY GOODNESS, yes please. I love the conversation with your Dad. I had such ones with my grandmother. And I like that you care about things intensely, too. Annie - April 18, 2013 - 1:45 pm
Congratulations on the nomination. I am also preoccupied with rhubarb. Even though it’s still snowing in Minnesota I can’t wait to get my hands on some. Sweet or savory, I’ve done both. I’m craving a rhubarb custard pie and now these cakes. Cheers! Katrina @ Warm Vanilla Sugar - April 18, 2013 - 3:03 pm
These are gorgeous! Awesome recipe! Megan Gordon - April 18, 2013 - 4:44 pm
YES to breakfast cakes! Man these look divine. Basically anything with rhubarb … I can relate to this post, too. I find myself telling people that I’m “passionate about grains!” and there is really, truly so much enthusiasm behind it but it comes off as uber-dorky regardless of pretty much any crowd you’re in :) Maybe I’ll start saying I’m obsessed with them … then it sounds a little more scientific, or something. Talk soooooon. Sarah - April 18, 2013 - 6:26 pm
Congratulations on submitting your first draft manuscript!!!! That is squeee-worthy. Very exciting, and any time I see the words breakfast + cake together, I am bang up for a sample. these look delicious! Grace - April 18, 2013 - 7:41 pm
These look just perfect! I’m definitely going to make them this weekend. I last minute decided not to go to Omnivore last night. Shucks, sounds like it was an inspiring talk. Again, huge congratulation on your cookbook and your nomination. Just submitted my votes. Best of luck to you!! EL - April 18, 2013 - 8:49 pm
Maybe it’s a generation thing. I think you might be about 20 years younger than me and I also think of obsession as maybe not negative, but certainly not how I would want to describe my interest in something. My dictionary defines obsession as: ” an idea or thought that continually preoccupies or intrudes on a person’s mind : he was in the grip of an obsession he was powerless to resist.” Preoccupation is better and I would say that passion or passionate is best. I think what I don’t like about obsession is the sense that you absolutely can’t control your thoughts. Are you really like that? As for rhubarb, I have never liked it too sweet. In fact, when my mother showed me how to make rhubarb pie, she always beat and egg and spread it over the top of the pie. She said that because of the calcium oxolate, the pie can have a funny taste (maybe you know what I mean — where your tongue kind of feels furry) and the egg counteracts that. In addition, it makes it into more of a custard which is wonderful and eliminates the need for a ton of sugar or for strawberries (which I really don’t like with rhubarb). Now that I’ve seen your cakes, I am thinking that I might try rhubarb popovers. . . Laura - April 18, 2013 - 9:00 pm
Ha! There was just an article in the NY Times about how popular/common the word “obsession” has become. thelittleloaf - April 18, 2013 - 11:56 pm
Deborah’s book is AMAZING. I bought it for my Mum’s birthday and had to get my own copy because there were so many recipes I wanted to make. Sophia - April 19, 2013 - 1:41 am
What beautiful little cakes! I love the idea of pairing rhubarb and almond – sounds like the perfumed almonds are the perfect antidote to the tart rhubarb. And this sentence: ” There’s so much to consider: who first figured out that this slender, rosy stalk, whose taste is bracingly tart, was edible?” – I hear you! I have lost count of the number of times that I have wondered how so many things we take for granted came about – eating ripe fruit I can get (at least the aroma must have tempted someone to try mangos, strawberries etc). But cheese? How did that come about. Or bread, who thought about grinding wheat etc kernels and mix them with water and bake the result? I am equally astounded and grateful for everyone who has been here before us and dipped their fingers (quite literally) in all the produce there is to try so that we now just have to head to the market to fill our bags with the bounty of spring and summer (although it does make you wonder what other delicious treasures are out there that we just haven’t identified yet!). Ashley - April 19, 2013 - 8:13 am
I laughed a the comment from you dad and can see my dad saying the same thing. :) I must admit I love that word and use it frequently when talking about food. Congrats on submitting the first draft introduction. Cannot wait to see it all come together! I only started cooking with rhubarb last year and absolutely adore it. These almond cakes will be happening. p.s. best of luck with the Saveur nomination…well earned! Dan from Platter Talk - April 19, 2013 - 11:06 am
Lovely post, as always. Looking forward to indulging in fresh rhubarb with this idea, once spring decides to get serious! Thanks for the great post. sara - April 19, 2013 - 1:52 pm
Fantastic! These little cakes look super tasty…I LOVE rhubarb! Viktoria - April 19, 2013 - 9:18 pm
I love this post. I love the writing and the message. And this: “… love things, and I love them intensely. They preoccupy me.” gave me pause as I forgot for a moment that the words were about someone other than me. They fit me to a tee! Ginger - April 19, 2013 - 10:49 pm
Yes! Springtime is here and my rhubarb is gearing up. What’s more, your gluten-free recipe is perfectly timed for my current cooking adventures. Can’t wait… Ai - April 21, 2013 - 2:11 pm
Yum!! I’ve never cooked rhubarb even though I LOVE rhubarb. These cakes look really tasty! Nik@ABrownTable - April 22, 2013 - 9:13 am
I love the second and last photographs! The rhubarb with almonds sounds and looks delicious! Kate - April 22, 2013 - 1:26 pm
I agree, rhubarb is at its best when it’s allowed to be tart. The first thing I do with rhubarb every spring is cook it down with just a little sugar or maple syrup and eat it for breakfast with plain yogurt. I’m going to have to make these. I make lots of rhubarb pies and crumbles but I’ve never thought to put rhubarb in a cake. Kathryne - April 22, 2013 - 6:34 pm
Your passion shines through in all that you do, Kimberley! I love it. I’m glad I’m not the only one who is obsessed with vegetables, too. These little cakes look like delicious spring treats. Bob Hasselbrink - April 23, 2013 - 1:55 pm
Aha, using me as a foil again! Love you! Dad Kasey - April 23, 2013 - 9:20 pm
Clearly, we were meant to be friends because my life is a series of obsessions. Congrats on the 1st rev! xoxo Hezra - April 25, 2013 - 12:13 pm
Just couldn’t resist bringing home a big stash of rhubarb yesterday. Fixing on making a compote that I can eat around the clock and the kids and hubby can spoon over their vanilla ice cream. This recipe looks very tempting! Will set aside some stalks and give it a try! Sadly no cute molds in the household (unless we are talking about the ones in the way back of the vegetable drawer…) Gourmet Creations - April 25, 2013 - 7:11 pm
Great! sarah - April 29, 2013 - 7:40 pm
I know exactly what you mean! I get so stuck on certain things. The last two weeks has been rhubarb and raspberries. Everything can be made with those ingredients! I can’t stop envisioning recipes with them. I love these little cakes! They are perfect. Ole @cookingbrains - April 30, 2013 - 10:39 am
It’s funny, I never thought about obsessions as something negative, especially when it comes to food :-D Sure it is distracting to have your head constantly filled with thoughts about this one dish and one dish only, but in contrast to most other obsessions it is ever so rewarding. Courtney - May 2, 2013 - 11:49 am
I COMPLETELY understand the obsession with color. It permeates every aspect of life, so why not love it and obsess over it? I so wish rhubarb was grown in my area so I could make these! I’m always sad this time of year because we never have any at the market. Perhaps I’ll just sub in some tart berries. J.S. @ Sun Diego Eats - May 3, 2013 - 1:49 pm
I think adding dried strawberries to this would be magical :)
February 25, 2013
 I decided to take the long way home yesterday, after a cancelled appointment left a large window of free time between my weekend snowshoeing in Lassen and my return to the city. I never regret taking the long way if it involves driving through National Forests, along river roads and migratory bird flyways and grand... by Kimberley show hide 36 comments Heather - February 25, 2013 - 3:31 pm
Simple and perfect dessert. Kristen - February 25, 2013 - 3:38 pm
Beautiful photos! I love grilled bananas as well. ileana - February 25, 2013 - 4:00 pm
Never thought to roast a banana, but this looks like a great idea. :) Mimi - February 25, 2013 - 4:10 pm
This looks absolutely wonderful! Ashley - February 25, 2013 - 4:55 pm
Bananas have never looked so good. Seriously, this is perfect, in so many ways. sara - February 25, 2013 - 5:16 pm
I am not much for bananas on their own, but I do like them in baked things or warm desserts of sorts. This looks like a perfectly virtuous treat – the kind I am needing lately. Proud of you for recognizing that you need time outside and away, and giving that to yourself. Hope there is lots more of it. hugs. Heidi - February 25, 2013 - 6:06 pm
beautiful!! i love the idea of cacao nibs with the banana and yogurt and nuts :) Sonja - February 25, 2013 - 7:20 pm
This looks gorgeous! We just did something similar, but cut the bananas into pieces and topped with toasted coconut. I love the look of the whole bananas though! We’ll have to try your take! Elizabeth - February 25, 2013 - 9:18 pm
I love this post. I almost feel the lush fields and clear California sunlight from here. I used to make an Indian-inspired roasted banana dish, but I remember it being complicated. Your simple take seems just right, and really delicious. Kathryn - February 26, 2013 - 3:38 am
I’m totally captivated by the light in these pictures; simply stunning. Deb - February 26, 2013 - 5:53 am
This is about to be my breakfast, with a Turkish coffee for more of a cardamom (and caffeine) kick. Thanks for the inspiration! Lindsey - February 26, 2013 - 6:26 am
beautiful photos. i love how everything about this is so simple, photos included. love it. Sasha - February 26, 2013 - 6:52 am
I’m eating this right now (minus the pistachios as my pantry doesn’t have any at this moment): brilliant. Already I know that I’m hooked. I think that Marion Cunningham was right when she said that bananas taste even more like bananas when they are roasted. Courtney - February 26, 2013 - 9:15 am
Love the photos from your long way home. They remind me that spring is indeed just around the corner, but they also remind me to take the long way home every once and a while. I’ve been craving roasted bananas lately too so I will have to try this soon :) Katrina @ Warm Vanilla Sugar - February 26, 2013 - 9:25 am
I love how simple this is! Yum! Eileen - February 26, 2013 - 9:33 am
I love the idea of combining crunchy pistachios and cacao nibs with melting-crispy-caramelized banana. I might even try it for breakfast! Milli @Milliskitchen - February 26, 2013 - 11:02 am
Such a pretty dessert! I miss bbq bananas but have never thought to just pop them in the oven to roast, must do this, looks delish. shelley - February 26, 2013 - 7:10 pm
totally doing this! + totally down with the breakfast-as-dessert / dessert-as-breakfast vibe going on in the comments! bessert will duly be added to my regular breakfast hybrid meal roster, which already includes bupper + bunch (aka brunch — it’s just funnier without the r). p.s., were it not for Greek yogurt, i could go paleo. SG - February 26, 2013 - 11:43 pm
K! You inspire me so much! Your way with words, images and food are extraordinary! Shannon McGrail - February 27, 2013 - 4:16 am
LOVED this dessert and plan to make it often. I added a little curry and harissa which was tasty and exchanged the yogurt for sour cream. So worth eating! Laura - February 27, 2013 - 5:00 am
That evening light is so beautiful, Kimberley. So much calm and awe in those photos. California seriously! My envy is strong on that one, even with all of its complexity. Glad that you’re finding some still moments (with roasted bananas yes!) to re-gather while you’re working on the book, lady. So very excited for it. Lynn - February 27, 2013 - 8:19 am
This might also be tasty with very ripe plantains. alyssa @ cogs and cupcakes - February 27, 2013 - 6:43 pm
The contrasting textures of this dessert are just fantastic! Beautiful and so unique! Sally - March 1, 2013 - 5:42 pm
I’ve recently been obsessed with Greek yogurt and this recipe is perfect. Would you recommend whole Greek yogurt for this recipe? Or will low-fat Greek yogurt work the same? The cocoa nibs are an interesting addition. Yummy! Lovefoodies - March 6, 2013 - 7:21 am
This is such a lovely, simple dessert. I love bananas, love pistachios, love yoghurt! I’ve never come across cacao nibs before, just had a quick look on google. Do you think I could swap those for something else? Or may be I have to settle for a sprinkling of cocoa powder instead of the nibs? I’m guessing the texture won’t be completely lost as long as there are pistachios in there. Natalie Webb - March 6, 2013 - 9:11 am
Oh my goodness, that looks delicious. Our Baby Bear would love it so much. Even though she’s only 4, she can eat a whole banana in about 3 bites, that little chipmunk. On the cookbook note, first, congratulations! Such a big undertaking, but I know it will be worth it. Funny timing, reading this post, because just this morning I started to strategize on how to put together a book of my own. Such a big job, and it’s already stressing me out even though I have only started to put together an outline, but I am also so excited. Let’s hope the inspiration keeps up! Kathryne - March 6, 2013 - 3:13 pm
This post is just lovely all around, Kimberley. I’d like to take a long drive through California someday, along the ocean and through some back roads. So glad to hear that you’re enjoying the cookbook process—I can only imagine how much organization and focus that would require. Can’t wait to see the finished product. Kiran @ KiranTarun.com - March 10, 2013 - 10:33 pm
I could have this whole day — for breakfast, lunch, dinner and snacks! Yummmmmm!!! erin @ yummy supper - March 11, 2013 - 10:56 am
Kimberley, Rachel @foodrefuge - March 15, 2013 - 6:27 am
This looks so simple and delicious. Love the photos too (…all your photos!). So pretty. Juliann DOwns - March 22, 2013 - 5:51 pm
Put that on top of french toast! Edward - March 24, 2013 - 8:13 pm
I know what you mean. It is hard for me to take the long way home since I work till late at night. Sometimes on a day of I just take my car and start driving on roads I have never been. I love doing this. Here we have a lot of Amish farms and seeing them with horses working in the field make me feel so humble. Hayley Humphrey - April 3, 2013 - 5:51 am
Hi. This is similar to a brekky I’ve been enjoying recently. I add an organic nut paste of almond, brazil and cashew prior to dolloping the organic Swiss yogurt and top with goji berries…. Just for some more ideas. Cheers. J.S. @ Sun Diego Eats - May 3, 2013 - 1:48 pm
In Brazil as a dessert bananas are often served roasted in a caramel-y cinnamon-y glaze. This reminds me of a more sophisticated version of that. Anika - May 15, 2013 - 1:50 am
I’ve tried roasted bananas on a BBQ with chocolate flakes which I loved, so will give this one a go. Any ideas on using pistachios in other dishes? Pistachios are my favourite nuts but I use them in cooking, only to snack on lately | punctuated with food - February 27, 2013 - 11:24 am
[...] Roasted bananas with cacao nibs and pistachios from The Year in Food. This sounds like an easy way to quench a sweet tooth without feeling weighed down. [...]
February 5, 2013
 When I was nineteen, I launched my very first entrepreneurial enterprise: I started a very tiny chai-making operation. I made it in my mother’s kitchen, bottled it in gallon-size milk jugs, and delivered it in the basket of my old, avocado-green Schwinn bicycle to my single client: the coffee shop where I worked at the... by Kimberley show hide 39 comments thecitygourmand - February 5, 2013 - 4:40 pm
Gorgeous, reminds me of the chai I had in India from the chai wallahs. Great memories! Brian @ A Thought For Food - February 5, 2013 - 4:56 pm
What an amazing story. I had no idea that you did that. So cool! This chai is exactly what I need right now as I freeze my butt off. Jess - February 5, 2013 - 7:01 pm
I just made my first trip to India in April, and had a similarly magical experience riding the trains. India was so overwhelming and wonderful and different fromany place I’ve ever been – thank you for capturing it so beautifully. Sasha - February 6, 2013 - 12:55 am
You’ve reminded me of the big plans I had to fill my kitchen with chai. I was in India for four months and got back one year ago. I kept a journal with all of the foods that I wanted to recreate – starting of course with the basic, chai – but when I got home I fell back into my old cooking habits, including big pot of coffee and not big pots of chai. I look forward to making this recipe. Stephanie @ okie dokie artichokie - February 6, 2013 - 3:52 am
Chai, gosh I love it so. And I’ve been so meaning to make my own batch of it too– thanks for the reminder and inspiration! And a trip to India sounds amazing, holy cow. Natasha - February 6, 2013 - 4:00 am
I love that story! I’ve never thought about making chai at home but I imagine it’s amazing. Will definitely have to try. Beautiful photos too, by the way! Laura - February 6, 2013 - 4:38 am
Loved your stories! Everyone says the train is the best/worst/most wonderful/craziest thing in India. It is true that The Darjeeling Limited captures it as a bizarre microcosm on the move. And chai is so breathtaking in any context–love your specification of Assam tea. Definitely my favorite cuppa as of late. Pat Bagg - February 6, 2013 - 6:40 am
If anyone who reads this posting is now longing for real chai and you happen to live in the New England area, in the beautiful village of Salisbury Connecticut, there is a tea room called Chaiwalla. Mary Obrien brews very authentic chai and the most delicious food to accompany it. It is definitely a “worth the detour” rating. Brittany Grace - February 6, 2013 - 7:52 am
Gorgeous sentiments. I can picture the train with a glassless window, revealing to you so many beautiful snapshots of living in India, from fascinating to touching to raw and ugly. I look forward to recreating the magical taste of real chai with this recipe. Thank you. Jessie M - February 6, 2013 - 9:00 am
I remember my first cup of chai. It was at the only Indian restaurant in my small home town. It was amazing. Starbucks pales in comparison. Almost twenty years later, I don’t live there any more but the restaurant is still going strong and I still think their chai is the best! Ashley - February 6, 2013 - 11:27 am
I absolutely loved this post!! Such a great story and you painted it all so vividly. Lovely photos as always. Stacy - February 6, 2013 - 12:40 pm
Such good stories and memories, Kimberley. And I love the beautiful, slight chaos of the last photo — with those pretty, pretty spoons! (Also, you know, if you need a traveling buddy for a return trip to India, just give me a call…) Courtney - February 6, 2013 - 2:09 pm
Chai is one of my favorite beverages, so much so that I find myself sneaking chai spices into anything and everything. I’ll have to try this version soon. I used to dream about taking a trip to India, though as I’ve gotten older that dream seemed to all but disappear… until this post. Thanks! sara - February 6, 2013 - 3:13 pm
love hearing of your memories, so sweet. I have only made chai from scratch one time and it was so delightful. I need to try this recipe, perfect time of year for it. kickpleat - February 6, 2013 - 3:36 pm
Beautiful story and lovely memories. I haven’t made chai in ages so I think this is a nice reminder. I totally remember my first cup of chai – I thought it was like cake in a cup. Eileen - February 6, 2013 - 4:21 pm
A hot, fragrant chai would be pretty perfect right about now. This blend sounds wonderful! Sarah Rose - February 6, 2013 - 4:52 pm
Equal parts beauty and truth. I’m twenty, looking for that same sort of comfort in the world. Wishing those answers came as easily as a cup of Chai. Love. Manu - February 7, 2013 - 2:57 am
I really love your photographs!! Manu - February 7, 2013 - 2:58 am
i really love your photographs! Emilia - February 7, 2013 - 6:25 am
This looks awesome! Please look at our student project… The blog “Meal of the Year” mealoftheyear.tumblr.com for even more delish recipes!!! =) la domestique - February 7, 2013 - 8:08 am
I really enjoyed reading this post. I know there are places I visited years ago where the travel was tough and I needed time before feeling the urge to return. I’ve actually never tried chai, even though that’s what everyone drinks here in Boulder. Maybe I will now. Barbara - February 9, 2013 - 2:49 pm
That chai looks amazing, and perfect for snowy evenings. I love your photos too. Thanks for sharing! Lucid Food - February 10, 2013 - 2:54 pm
Hi Kimberley, this is absolutely sumptuous looking. I love your photos. I’m in San Francisco from now through may, let’s meet up for chai! -Louisa MikeVFMK - February 10, 2013 - 5:24 pm
I have loved chai since the very first time I tasted it. Hooked. I can’t wait to try making it myself thanks to you. Love that you sold it back in the day on your bike. Classic. sarah - February 10, 2013 - 8:27 pm
Beautiful story, and you are gutsy! At 21 I would have been too afraid to do something like that. I have made homemade chai over the years, but never a recipe that I’ve fallen in love with. I’m going to have to try this out this week! Allie @ The Nutritional Epiphany - February 11, 2013 - 10:52 pm
I love everything about this! The story, the photography, the fact that it is about chai. Just reading it makes me feel warm inside! I like that you had the entrepreneurial bug at a young age :) Nidhi - February 14, 2013 - 5:28 am
Hey! Wonderful post.. I’m from India myself.. And regularly make and drink tea.. Seeing the picture you have posted made me realise that the milk in this tea actually got curdled. This does not bring out the real flavour of the tea.. Rather spoils it. Abi - February 17, 2013 - 9:14 am
This is beautiful! I was in India in 2008 and still vividly remember the Chai sellers — everywhere! I’ve never been able to find a cup of tea similar to the ones in India. Spicy but sweet, bracing but loving too. Thanks for this recipe! I will be sure to try it tomorrow. Laura (Blogging Over Thyme) - February 17, 2013 - 6:25 pm
Wow! Pretty incredible story. Love how you started your own “business” at 19 :) I’ve always wanted to go to India, hopefully one day I can! Alison - February 19, 2013 - 1:04 am
This post was beautiful and brought me back 2.5 years ago to my own trip to India. I can clearly envision my scenic (and smelly!) train ride through Northern India listening to my chai wallah chanting “chai, chai!” all night long (who drinks chai in the middle of the night?!). This chai looks fabulous and I hope to recreate it and be transported back again to the beauty of India. Thank you! Laura - February 20, 2013 - 8:03 am
There’s nothing I love more than a good cup of chai–especially during these chilly winter months! Sally - March 1, 2013 - 5:48 pm
I’ve always wanted to go to India and I love that this chai has more of that spice that Indian chair does versus typical American chai, which tastes a lot sweeter to me. Great post! -Sally MK - March 4, 2013 - 1:57 am
This seems good, but as a chai and chai latte (called dood patti in pakistan) enthusiast I like to keep it simple. I don’t add much to my cup of chai but I cook it more than usual so that it gives a strong flavor. It also gives good color to it! The only thing I some times add to it is cinnamon. Stephanie - March 7, 2013 - 6:23 am
When I first discovered chai, I frowned upon it… I didn’t think it would be any good for this “coffee” drinker. But someone told me to try it over ice and make it a cold drink.. I was hooked. I can’t wait to try this recipe! First I will try it as indicated, then I will try it over ice. I bet it will be good both ways! Thanks! Brandon Elijah Scott - March 8, 2013 - 7:14 am
Great blog, loving this! :) Kahkasan Akhi - March 8, 2013 - 7:31 am
Love Chai, and love your teapots! Kiran @ KiranTarun.com - March 10, 2013 - 10:33 pm
Love chai! We keep it simple here by adding ginger, cardamom pods and cloves. So yummy~ Rachel - March 26, 2013 - 6:48 am
Thanks so much for the recipe. I love chai and used to buy it all the time in the US already prepared in boxes and all I had to do was heat it up and add milk. In Bangkok, though, it’s more difficult to find so I’ve been trying to make my own. Will try your recipe and let you know how awesome it is :) Gourmet Creations - April 14, 2013 - 5:31 pm
LOVE THIS!
October 4, 2012
 Where does one begin? What it feels like is that everything in my life has led me to this exact moment, and this exact moment is right where I want to be. Two years ago, nearly to the day (October 7th), I left my job as a massage therapist because I was badly injured from... by Kimberley show hide 73 comments tami - October 4, 2012 - 11:17 am
congrats! such wonderful news. xoxox :) Ashlae - October 4, 2012 - 11:26 am
What exciting news, Kimberley! So happy for you – congratulations! Stephanie - October 4, 2012 - 11:29 am
A book with Ten Speed! about colors and freshness! Ah, you are *so* living the dream. You go, girl! :D Gilda - October 4, 2012 - 11:32 am
This is so inspiring and exciting, Kimberly! Congratulations to you! I am excited to see Vibrant come to fruition. Megan Gordon - October 4, 2012 - 11:36 am
YAHOO!!! I kept stalking your blog waiting for this announcement :) As you know, so happy for you and so excited for this AMAZING sounding (and unique) book. I hope you did (or are doing) something to celebrate. I suggest champagne! xx alison - October 4, 2012 - 11:37 am
Wow! That is so exciting! You are truly leaving the dream…and it is beautiful. Wishing you all the best in this new adventure. Oh…and that first image…amazing. James Meetze - October 4, 2012 - 11:46 am
Oh Kimmy, I’m so thrilled to hear this! You deserve it all and, having made many of your recipes, I know it will be both visually stunning and culinarily delicious beyond compare. Cheers! sarah - October 4, 2012 - 11:51 am
Hip Hip!!! So so happy for you. Yeah! Annie - October 4, 2012 - 11:51 am
Congratulations! You so deserve this! Kasey - October 4, 2012 - 11:51 am
Yay! Congratulations to you. Wonderful news and excited to finally see it be public! Those cakes are gorgeous, btw… Elenore Bendel Zahn - October 4, 2012 - 11:52 am
Woooooha – Life is such a crazy adventure! It’s amazing to think about what happens when we throw ourselves deep in the the sea of our passion. Our deep desire. That´s where the good stuff will open up to us and I am so happy to see that happening to you! Happy bliss and crazy foodies – Big hug from Elenore at Earthsprout Brian @ A Thought For Food - October 4, 2012 - 11:52 am
This is marvelous news! Congratulations Kimberley! I wish you the best as you leap into this next project Jacqui - October 4, 2012 - 12:00 pm
Yay, this is so exciting! Congrats to you! I’ve loved your color series from day one, so I can only imagine a whole book filled with color and flavor! SG - October 4, 2012 - 12:03 pm
SO AWESOME! oh man! You are so talented and amazing – I can’t wait to pick up my very own copy (signed I hope!). K! Laura - October 4, 2012 - 12:05 pm
Woohoo! So excited for you Kimberley! Can’t wait to see/read/experience your beautiful creation. Big congratulations and high fives :) Nader Khouri - October 4, 2012 - 12:07 pm
That’s amazing!! Congrats!! Beth | {local milk} - October 4, 2012 - 12:09 pm
Congratulations! I relate so much to the draw towards narrative, color, and light… and in sort of blindly setting out on this project and hoping it leads to something without even necessarily knowing what that “something” is at the very beginning. Just feeling as if life has conspired to put you on this path. And it did lead to a very real something for you! Very inspiring, as is your work! Again, congrats! Ashley - October 4, 2012 - 12:12 pm
So incredibly happy for you. I can relate to your story quite a bit, and it seems that for me as well things are finally falling into place. A huge congrats to you!! I can’t wait to have this masterpiece on my bookshelf. Christine - October 4, 2012 - 12:14 pm
Such wonderful news. And so well-deserved! Congratulations, Kimberley. Kate - October 4, 2012 - 12:19 pm
Congratulations! The book sounds fantastic. As for the recipe, you have impeccable timing. I have a gluten-free friend coming to dinner tomorrow and figs in the fridge from my sister’s tree. Perfect! Annaliese - October 4, 2012 - 12:21 pm
This is so unbelievably exciting! It’s sort of amazing what great things come out of some unfortunate events. I am so happy that you’ve found your way to this project and look forward to reading about the process. And, 10 Speed Press? Amazing! Diana - October 4, 2012 - 12:29 pm
Congratulations!!!! I really enjoy all of your posts and can’t wait to see the new project! Marisa - October 4, 2012 - 12:29 pm
Kimberley, I continue to be so thrilled for you! Also, here’s a funny thing. That plate you’re using up above? The off-white one with the scalloped edges? Those are my dishes. I have a whole set of them (as does my mom and my sister) and they have a fun story. They were originally giveaways in boxes of dishwasher detergent in the 1950s. Next time I see you, I’ll tell you the wacky story of how my mother has been picking them up at thrift stores since 1988. Beth - October 4, 2012 - 12:30 pm
Congratulations! What wonderful news. So many beautiful books have been coming out of Ten Speed Press lately. Thank you also for the recipe. I have black mission figs at home that desperately needed a purpose, and this looks just perfect. Ashley - October 4, 2012 - 12:38 pm
I love it!! So very excited for you! You DID it!! Savor this moment and then hurry up and get started because I NEED your book in my hands. Kathryne - October 4, 2012 - 12:39 pm
Thrilling news indeed, Kimberley! I am so happy for you. I know your future book will become a fixture on my coffee table and a source of much inspiration. Yay for you! Stacy - October 4, 2012 - 12:41 pm
Congratulations!!! I am SO pleased for you, Kimberley! The title and the plan sound like a perfect fit — you really do have a niche to fill with your unique and lovely work. Best wishes for these early days of the process. Oh, and those cakes? They look absolutely delicious. Sue Young - October 4, 2012 - 12:45 pm
and a great fit. thanks, sue in So CA la domestique - October 4, 2012 - 12:46 pm
Your book is going to be crazy awesome and I cannot wait to have it on my shelf! Congrats, Kimberley! jamie smith - October 4, 2012 - 12:50 pm
i am thrilled for you! congrats! Kristen - October 4, 2012 - 12:50 pm
Congrats!! Can’t wait to see the end result. Elizabeth - October 4, 2012 - 12:57 pm
I am so proud of you and SO delighted that you’re going to make this book. A huge, heartfelt congratulations to you Kimberley. This is amazing, awesome news! ashley englisha - October 4, 2012 - 1:05 pm
oh, YAY!!! that is so, so wonderful to hear, and very well deserved. kudos to you!!! kate - October 4, 2012 - 1:10 pm
i am SO excited for you, K! Elizabeth - October 4, 2012 - 1:33 pm
I knew it was a matter of time before this FABULOUS news was announced. Congrats, sweet Kimberley. Truly, an honor so well-deserved (and right up your alley!). I, for one, know I cannot wait to buy one of the first copies. You are an inspiration, time and time again. p.s. thanks for the shout out! :) Heidi @foodiecrush - October 4, 2012 - 1:46 pm
Congratulations on your fab news! Can’t wait to see the finished product. Courtney - October 4, 2012 - 1:47 pm
Congrats on very wonderful news! I’ll anxiously await the release of your colorful book :) Katherine Sacks - October 4, 2012 - 1:56 pm
Kimberley so excited for you! I can’t wait for your wonderful book to be out! And I’m exciting to see the process. As always, a lovely post! Alice @ Hip Foodie Mom - October 4, 2012 - 1:57 pm
Congrats to you! I just came across your blog today. . it is beautiful! Emma @ Poires au Chocolat - October 4, 2012 - 2:31 pm
How exciting! Congratulations! Brianne - October 4, 2012 - 2:40 pm
Wow! What a wonderful opportunity for you. Congratulations, Kimberley! sara - October 4, 2012 - 3:11 pm
yessssss!!!!! Oh I just love it all so much, Kimberly. Can’t wait! You’ve got a team rooting for you! Ken - October 4, 2012 - 3:52 pm
Amazing and well-deserved, Kimberly! Have fun and obsess away, it makes for great results! :) Thanks also for pairing this great news with two of my favorite things: polenta cake and figs. Peace, K Nicole - October 4, 2012 - 5:08 pm
So happy for you! It will be so gorgeous! kickpleat - October 4, 2012 - 5:27 pm
So well deserved and I love the idea behind the book!!! It’s a perfect project for you. I’m thrilled and can’t wait to see it in print. Yipeee! ileana - October 4, 2012 - 8:01 pm
Can’t wait to see it. Congratulations!! And this cake with figs looks absolutely delicious. Dana - October 4, 2012 - 8:23 pm
Well deserved! Yes, it will be the hardest and best job of your life…like having a kid! If I can help in any way, don’t hesitate to ask. Best wishes! Stephanie - October 4, 2012 - 9:29 pm
Thrilled for you!! Can’t wait! Kiran @ KiranTarun.com - October 4, 2012 - 9:33 pm
Congrats for all the success on your way, Kimberly :) Norma & Peter - October 4, 2012 - 10:01 pm
FANTASTIC!! So thrilled for you! thelittleloaf - October 5, 2012 - 1:13 am
Congratulations!! The book sounds like it’s going to be absolutely wonderful. I love how life can creep up on you with a series of fortuitous events :-) Louisa - October 5, 2012 - 3:51 am
Amazing news! Congratulations – I’m sure it will be just ace, like your blog! Bob - October 5, 2012 - 10:12 am
WUNDERBAR! You go Girl! tigress - October 6, 2012 - 4:47 am
that is awesome! go you! looking forward to its release! :-) Hannah - October 6, 2012 - 7:42 am
Kimberley – I can’t wait to read VIBRANT! Inspired and inspiring. Congratulations. And gorgeous, gorgeous figs to boot. Amelia Morris - October 6, 2012 - 11:15 am
yayyyyyy, Kimberley!!! Cannot waaaaaaait to see it!! xo Charlotte au chocolat - October 6, 2012 - 2:25 pm
Yay!!!! Congrats, Kimberley! What wonderful, exciting news!!! Hope you find much joy and pleasure in the process, and I can’t wait to see the finished product! Oh, and I absolutely love the title! xo tinq - October 7, 2012 - 6:53 am
Congrats! Another example of follow your passion and good things happen!! Kathryn - October 7, 2012 - 7:21 am
I just love the idea of this book; it’s everything that makes you & this blog so special. Congratulations Kimberly; Spring 2014 can’t come soon enough. Cara - October 7, 2012 - 3:35 pm
Congratulations! This is going to be such a fabulous work of art. I can’t wait! Anne Zimmerman - October 8, 2012 - 7:12 pm
This is such great news! Sean and I just walked up to the Pot Hill bench where we saw you months ago, deeply in the sludge of finishing your book proposal. And now you are writing a book! It’s going to be a wild, awesome ride. Carly - October 9, 2012 - 12:15 am
Wow, that is exciting news! Congratulations! It’s a good reminder that experimenting with different interests can clarify which things are real passions. I can’t wait to see Vibrant come to life. Best wishes from Amsterdam. risa - October 9, 2012 - 8:25 pm
Really, really beautiful. I’m so glad you’re preoccupied light and color . . . what a treat for the rest of us. So looking forward to the book. Magda - October 10, 2012 - 8:07 am
Congratulations! That’s wonderful news and it goes to show that our first loves are the ones that follow us throughout our lives and sometimes come back to bring us more joy than we’d ever imagined. Your love of photography is so evident here in your blog and I can’t wait for your book. Denise - October 10, 2012 - 1:10 pm
Congrats! I’m really excited for you and it’s totally deserved! Lynda - October 11, 2012 - 2:44 pm
I only just saw this! Congratulations – this will be a fabulous and beautiful book indeed! kristin a. - October 11, 2012 - 3:05 pm
Congrats Kimberley! I can’t wait to see the book, and watch your outtakes along the way. erin @ yummy supper - October 12, 2012 - 8:35 am
HUGE congratulations to you, Kimberley! Food and color… brilliant. And Vibrant, what a great title. I can’t wait to see and buy your book. It was nice to hear from you on YS. I’d love to talk books sometime – maybe even get together for coffee? So far I’m loving the process, but I hear it can get pretty tough. All the best to you, Michael - October 13, 2012 - 11:45 am
Congrats, Kimberley! “If you will it, it is no dream”… What I’m Digging | Small Measure - October 5, 2012 - 4:26 am
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[...] ever before – they’re an antidote to the mental focus required in the making of this cookbook. But let me make clear: I am really and truly and deeply loving the work of the cookbook. [...]
September 26, 2012
 This year, for me, seems to be defined by my comfort zone and its boundaries. I’ve been hungrily collecting those quotes, you know the ones, things like If it doesn’t scare you, it’s not worth the effort. And whatnot. Well, last weekend I taught my very first class ever – on the basics of food... by Kimberley show hide 36 comments Erin - September 26, 2012 - 7:48 pm
I can’t say I’ve ever thought of putting pears and cocoa powder together before but these crisps look amazing. As for going after things you love-how awesome! I think sometimes it’s super scary to go after things that aren’t necessarily a “sure bet” but deep down feel like the right thing (currently experiencing that myself- what a ride!) la domestique - September 26, 2012 - 8:03 pm
The pears look so good, I can’t wait to give it a go (I’m putting together a post on chocolate pear tart for tonight- hey hey!) I feel you on the pushing out of your comfort zone thing. I was toying with the idea of teaching a food styling workshop and then one of my local readers sent me an email requesting it. Ok universe, I hear you. When I saw you did a workshop it was very encouraging. Here’s to growing and putting yourself out there! Stacy - September 26, 2012 - 8:40 pm
High five to you indeed!! Sounds like an excellent season. And these crisps, my goodness. I shall be picking up a few pears at the market this weekend! Ashlae - September 26, 2012 - 8:43 pm
High five for going after the things you love, indeed! And these cocoa pear crisps are just the excuse I needed to finally (!!!) purchase a mandoline. Kiran @ KiranTarun.com - September 26, 2012 - 10:05 pm
Good luck in your future endeavours! It already looks like an amazing journey :) And that crisps? Oh my! thecitygourmand - September 27, 2012 - 12:08 am
Wow, I love how the cocoa gives the crisps such a beautiful texture ;) Tine - September 27, 2012 - 12:27 am
Yum! Kathryn - September 27, 2012 - 1:34 am
I’m so glad you posted this recipe, I was so intrigued by the picture on instagram and they sound just as delicious as I expected and the pictures here are so striking. I’m so glad that you’ve had the chance to share your amazing photography talents with people; I know I learn so much every time I visit your site. Emma @ Poires au Chocolat - September 27, 2012 - 3:05 am
These look amazing – I can’t really imagine how pear crisps taste, but I can’t wait to find out. Especially as chocolate and pear is one of my favourite combinations! Also, looks like you did a wonderful job teaching – it’s such a rush to pass on what you know. Sasha - September 27, 2012 - 3:19 am
I just added pears to my grocery list so that I can make this. Like now. Or this afternoon. I love pears and I look forward to trying them in such an intriguing and unfamiliar form (baked! and with cocoa!). And a big high five for teaching a class and going after your passions! Dianne - September 27, 2012 - 3:41 am
What a wonderful item to use on a desert will add this to my must makes. Will try them tomorrow. Big thank you for the idea. thelittleloaf - September 27, 2012 - 5:29 am
What a wonderful idea. I love the combination of chocolate and pears and these look like a beautifully light version. Beautiful beautiful photos too. Ashley - September 27, 2012 - 6:41 am
I can completely relate about life being a string of exciting unknowns. I never thought that was the path for me. I always thought my role would be behind a desk doing architecture work until retirement. My how things have changed. It’s so great you decided to teach and share you amazing talents with others. I would have loved to attend! Oh yeah…the pears sound outstanding. Courtney - September 27, 2012 - 7:19 am
Congrats on teaching your first class! That’s an amazing accomplishment. This post couldn’t have come at a better time because I just inherited 29 lbs of pears and was trying to think of other ways to use them besides preserves and jams. Cocoa, ginger, and pears = yum! jamie smith - September 27, 2012 - 9:14 am
Kimberz, I’m so proud of you! I am thrilled that you have found work that you love and makes life juicy! How exciting, indeed. High five! Now, off to make some pear crisps! XO Jacqui - September 27, 2012 - 9:36 am
Congrats on your new venture! I’m sure you did an awesome job! And I was just thinking about making some pears crisps before I saw this; same wavelength. SG - September 27, 2012 - 10:10 am
High five lady! I was just looking at two pears in the kitchen and wondering if I should eat one. Looks like fate has stepped in – thank you! Nicole - September 27, 2012 - 11:02 am
Congrats on your first workshop and these pear crisps look great! I have also been looking at a lot of quotes like the one you mentioned, hello pinterest, and thinking constantly about taking the next steps. It’s nice to know someone like you feels the same way–thank you. Beth - September 27, 2012 - 11:07 am
Congratulations on teaching your first workshop. I’m quite familiar with the “holy crap, this is a scary thing I’m about to do feeling,” but I find it always precedes incredibly worthwhile endeavors. I’d never have thought to put together cocoa and pears, but these crisps look delicious. Thank you for sharing the recipe! kickpleat - September 27, 2012 - 12:52 pm
Yay, congrats on teaching and jumping into the abyss! Always good to test boundaries and shake things up. I’m actually not a pear-lover (I’m a staunch pear-hater, actually), but these look really good. Drying them out into crisps would get rid of their mealy texture that I don’t like. Nicely done. Lottie @ Lottie's World of Cakes - September 27, 2012 - 2:40 pm
Wow, these look and sound great! What a fantastic idea! Hannah - September 27, 2012 - 9:49 pm
Yay, big high five! I’ll bet you were amazing (where was the class? SF? Let us know!) I saw the crisps come up on Food 52 and wasn’t convinced but you have swayed me. And I surely have enough pears coming in right now off our tree to try something new! Cheers to being brave, and to the things that comfort us behind the scenes of bravery :) ileana - September 28, 2012 - 9:07 am
These are lovely. Congrats on teaching your first class! Kasey - September 28, 2012 - 12:49 pm
Good for you for breaking out of the comfort zones! I think that’s when the great stuff tends to happen. Also, these crisps sound out of this world delicious. Riley - September 29, 2012 - 8:03 am
This is such a creative dish! Beautiful photos as well. Cara - September 29, 2012 - 10:59 am
Love the sound of this! Such a wonderful fall snack and so simple too. sara - September 29, 2012 - 11:43 pm
I’m so proud of you!!! The class looks like it went fabulously. You have so much to offer, wish I could have been there. You are a beautiful example of living on the edge. Go forth, lady. Oh, and the pears, amazing. Jocelyn Pascall - October 1, 2012 - 2:56 pm
These look incredible. I am totally pinning this for future consumption. Beautiful photos and nice work on the class! Usually it’s the things that scare us the most that are the most well-worth it. kale - October 1, 2012 - 5:20 pm
so pretty!! well done. :) Kathryne - October 1, 2012 - 6:38 pm
Hi five to that! Good for you, Kimberley. I’m sure I could have learned a lot from your class. I used to live near a health food store that sold dehydrated pears. Addictive! These look like cocoa-dusted homemade versions. shelley - October 2, 2012 - 6:43 pm
Hmmm. Pear crisps. That’s a new one on me, so guess what? People learned stuff. AGAIN! sarah - October 3, 2012 - 12:41 pm
Yeah, for you! Really, I love hearing of people over coming their reservations and fear, to do something they love. It’s so encouraging. And, oh! pears and cocoa! These are amazing. {I might replace the ginger with cardamom when I make them, ha. :) } MikeVFMK - October 3, 2012 - 3:16 pm
Yay for you. Breaking free from comfort is hard but rewards you. And I’m sure your students loved the time spent with you learning. Beautiful crisps, seems like the perfect response to what fall has to offer. Kelsey - October 4, 2012 - 10:27 am
I have a sticky note on the bathroom mirror that says “if you’re dreams don’t scare you, they’re not big enough.” Yay for big dreams, lady. Inspired. Rihanna’s Diamonds + Late Tuesday Links « Fashion in the Urban Jungle - October 9, 2012 - 5:38 pm
[...] Coco Pear Crisp [...] Chai Spiced Apple Crisps | Greens & Seeds - October 14, 2012 - 3:06 pm
[...] idea for these came from Kimberly’s Cocoa Pear Crisps. I had to make many adjustments as I went along. Maybe because my mandoline doesn’t say 1/8 [...] |
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