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.
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Category Archives: drinks and cocktails
May 28, 2011
 This cocktail epitomizes spring. It is intensely, deeply pink, buoyed by fennel-infused gin and a vivid rhubarb syrup. Finished with a vigorous shake, it is light, just sweet enough, and bordering on dangerous for all its demure qualities. Fresh rhubarb is absolutely critical here – during a rhubarb shortage in April, I made this with... bianca - May 28, 2011 - 1:06 pm
My gosh, the color of these is gorgeous. I have always been slightly afraid of rhubarb- it’s innate bitterness scared me; but these look too good not to try! kimberley - May 28, 2011 - 1:09 pm
Bianca: No bitterness to be found here! (Although that’s a quality that I absolutely love about rhubarb. :) Jacky - May 28, 2011 - 5:44 pm
Wow, these are gorgeous. I am intrigued and hope to try them this week. Thanks! Lynda - May 28, 2011 - 7:49 pm
Rhubarb and fennel are two of my favorites, yet I have never thought to pair them. This sounds fantastic. Brian @ A Thought For Food - May 29, 2011 - 9:59 am
I love that first step… so simple and perfect. This cocktail is full of flavors that I’ve never thought to pair together. But it makes perfect sense. Lovely! Nicole Franzen ` - May 29, 2011 - 10:32 am
hehe you did already comment, sometimes twice is nice ;) I want to drink this NOW. Rhubarb in a drink, have to tell the boyfriend kickpleat - May 29, 2011 - 12:14 pm
I finally bought rhubarb and am planning on baking some ginger & rhubarb squares, but I’m such a fan of pretty cocktails that I might just have to save some of the rhubarb for a fizz or two. Looks like a tasty and charming sipper! Jess - May 29, 2011 - 3:53 pm
So pretty! Makes me feel sunny and warm just looking at it! sara - May 30, 2011 - 5:41 pm
This looks insanely good! I don’t usually make cocktails at home, but this one would definitely be worth the work…yum! Nancy - May 30, 2011 - 6:51 pm
love rhubarb, love fennel, love gin. And the color is spectacular. i will definitely be trying this soon! aarthi - May 31, 2011 - 1:40 am
This looks yummy….you have a lovely blog…I am having a giveaway in my blog. Joanne - May 31, 2011 - 5:00 am
Fennel is actually a totally recent obsession of mine but I would definitely never have thought to pair it with rhubarb. It’s licorice-y flavor probably compliments that tart rhubarb so well, though! Could this be my drink of summer? I think so. It was so fun having lunch with you and I really hope you come to NYC! Keep me posted! Tova - May 31, 2011 - 10:47 am
First of all, Boys of Summer is my favorite song EVER. Second, my boyfriend bought a bunch of rhubarb recently with the expressed purpose of making rhubarb syrup for drinks like this one. I cannot wait to try it. It looks divine! NicoleD - May 31, 2011 - 12:37 pm
I cannot believe how ruby-colored your rhubarb is! I’m only seeing the pale pink kind around here. I would love to sip one of these while listening to the Boys of Summer :) Megan Gordon - May 31, 2011 - 8:51 pm
O.k. seriously too good. I’m in love with rhubarb … more than ever this year and have made so many desserts and compotes but not a cocktail yet. Must. Try. Soon. Thank you! Danielle - May 31, 2011 - 9:36 pm
Another rhubarb+fennel fan!! Yum! And, I’m so glad I’ve discovered your blog and ecstatic that you’re a Bay Area blogger too. Looking forward to connecting in person sometime! Mika - June 1, 2011 - 5:17 am
Lovely recipe…I felt in love with that deeply pink colour… ^_^ kankana - June 1, 2011 - 5:41 pm
This is a very different kind of drink i came across. The color looks so pretty and sounds refreshing! Would love to get drunk on that pretty looking fizz!! ;) Terri - June 2, 2011 - 5:18 am
Made these yesterday but swapped out the sparkling water for sparkling wine. Absolutely gorgeous. We infuse Vodka quite often but never gin and fennel wouldn’t have occurred to me. It was absolutely brilliant combined with the rhubarb simple syrup. Many thanks! Val - June 2, 2011 - 6:39 am
Your photos are absolutely beautiful of this drink. If I ever get my hands on some rhubarb I have to give this a try. Its just the fennel infused-gin that Im not sure about. Im not the biggest fennel fan but maybe I can overcome that! Kimberley - June 2, 2011 - 10:40 am
@Terri: Test kitchen success! Nothing makes me happier than hearing this. And great call on the sparkling wine! Kelsey (Happyolks) - June 3, 2011 - 10:49 am
Dear lord. Fennel in a cocktail? You are a genius. I love everything about this recipe, can’t wait to try it before the rhubarb is out of season! I’ve missed visiting your blog over the past few weeks, loving catching up :) Colleen - June 3, 2011 - 11:29 am
WOAH, I am really missing out! Pastel dreams - March 13, 2012 - 2:10 pm
[...] Row 4: Ride my bike for hours on end in the warm summer air & enjoy refreshing drinks. [...]
April 5, 2011
 A couple weekends ago I had the pleasure of spending a rainy afternoon at a cozy workshop called Producer Saturdays. Conceived by Maggie Spicer, the idea behind the series is to bring together people passionate about food (and drink) culture who have something of value, a specialty or niche, that they’d like to share with... by Kimberley show hide 19 comments Wally - April 5, 2011 - 9:28 pm
Nice one. Mika - April 5, 2011 - 11:51 pm
Wally, you are right! We keep ours in the freezer…I love limoncello, the bottled limoncello are too sweet for me too and not strong enough, they even freeze in the freezer… kimberley - April 6, 2011 - 8:49 am
@Wally: Thanks for the background and awesome story! And thanks for the lemon clarification too. I also used Meyer lemons for this batch. bianca - April 6, 2011 - 12:38 pm
Nice! I have always wanted to make limoncello or any flavored liqueur for that matter. This will make some delicious cocktails this spring and summer! NicoleD - April 6, 2011 - 1:11 pm
I love the electric yellow color! In fact, I just bought a scarf that shade and I have to keep myself from wearing it every day. What a fun thing to do! Definitely a perfect way to spend a Saturday. Laura Flowers - April 6, 2011 - 1:58 pm
Kimberley this is the easiest recipe for limoncello I’ve come across. I bet little homemade bottles would make nice Christmas gifts. I saved this recipe, and will try it with meyer lemons next time I get a bag from Costco. Laura Kankana - April 7, 2011 - 1:59 pm
what an awsm way to spend the weekend. It looks so refreshing with that beautiful bright yellow color! :) kickpleat - April 7, 2011 - 7:32 pm
I made lemoncello a few years ago to give away as Christmas gifts and I used a recipe very similar to this one. They were really well received and I was surprised at how easy it was to make. I used vodka since it was what I had on hand and it worked really well. Yours looks gorgeous and I’d love a glass to sip on – liquid sunshine! The Culinary Chase - April 12, 2011 - 5:56 pm
I LOVE limoncello and will make this! Thanks! iClaire - April 15, 2011 - 11:46 pm
I tried Meyer lemon limoncello last year and we are savoring every drop. My recipe is a bit different – starts off with lemon peel in grain alcohol which I leave in a dark, cool spot for many months, then mix with Sky vodka and sugar water. It turned out so tasty! Now I have batches of Orangecello, grapefruitcello, and kumquatcello all soaking. MMMMMMM. Can’t wait. Toby - June 7, 2011 - 9:25 am
I’ve made limoncello about a half dozen times with a similar recipe. I use Everclear 151 proof (BevMo). It’s tasteless and when diluted with the simple syrup about 50:50, it still has an appropriately high alcohol content. Always make a few bottles since you’ll want to share. Last time I made it with about 6 different kinds of citrus from the neighborhood (3 different lemons, 2 oranges, 1 lime; Don’t be afraid to ask your neighbors for their citrus. I get clear 1/2 bottles from the local wine/beer making store with replaceable tops. Our favorite drink with this is just mixing it with lemon-lime soda on ice – perfect in the summer. molly - September 8, 2011 - 3:02 pm
Has anyone ever used agave or honey as the sweetener in their lemocello? I never use processed sugar in my recipes and I’d like to do this with one of those sweeteners. Thanks! emy@thehandiworks - January 29, 2012 - 1:49 am
Sounds absolutely stunning! I have to try and make some for my hubby who loves citrus flavors! Thanks Juliebythesea - January 29, 2012 - 6:10 pm
I am making this in the morning, it will be ready just in time for my birthday! Lemoncello Martinis are excellent on a hot South Florida afternoon! Andrew - January 30, 2012 - 8:10 am
One thing I would recommend is to only use grain alcohol, I prefer the 151 proof everclear but it is not available in every state. Vodka, while easier to drink than pure grain alcohol, has an inherent subtle flavor that will be present in the finished product. Using grain alcohol (I bought a brita filter and filter it all through there first but I’m a bit OCD) eliminates that subtle vodka flavor. samantha - May 13, 2012 - 9:45 am
Grandma’s toast Granny Dee - July 21, 2012 - 10:21 am
Have never tasted this, but love lemon flavor. Will make this to Producer Saturday : Cocktail Culture | maggie spicer - April 6, 2011 - 9:56 pm
[...] One of the attendees summed up the afternoon quite nicely; have a peek! [...] homefries – Joy the Baker Podcast Episode 19 Guilty Pleasures - September 21, 2011 - 10:50 pm
[...] Limoncello [...]
March 27, 2011
 White wine sangria is so quintessentially spring. No matter that it’s been chilly and rainy here and downright frigid on the east coast. We need something to aspire to. And according to the weather forecast, my fair city’s got a spell of 70 degree days coming our way. We need to be ready. And this... by Kimberley show hide 13 comments Mika - March 27, 2011 - 11:52 pm
With strawberries, orange and kumquat…Using white wine you can taste all the flavor of them…I love this recipe!!! Kankana - March 28, 2011 - 12:10 am
LOVE LOVE LOVE the click! I like red wine more to white wine, but this one is looking super gorgeous to miss! Nicole Franzen ` - March 28, 2011 - 7:02 am
why do you tease me with such yummy things. Love sangria! I love putting hibiscus juice or a touch of rose water. YUM leela - March 28, 2011 - 8:29 am
sangria is my life juice in the summer time! kimberley - March 28, 2011 - 8:41 am
@Mika: You are totally right about the flavor! Especially the strawberries. It’s lovely. BiancaSasha - March 28, 2011 - 9:24 am
Oh my, I love aspirational posts! I’m going to make a huge batch of this goodness, so Ill be extra ready for summer! xoxo blogbytina! - March 28, 2011 - 2:29 pm
this looks so bright and refreshing! perfect for the upcoming warm weather :D Joanne - March 29, 2011 - 8:41 am
I’m not usually much of a drinker but I ADORE sangria. Especially white. It just tastes so fresh and crisp and fruity! Love this combination of ingredients! Angie-Bigbearswife - March 29, 2011 - 10:13 am
I had my first white wine sangria a few weeks ago at a local bistro. It was fantastic! Mine had limes in oranges in it, but yours looks wonderful with the strawberries!! NicoleD - March 29, 2011 - 11:37 am
What a pretty drink. I can just picture you with this drink in hand, just waiting for spring to pop :) Kasey - March 29, 2011 - 1:12 pm
How appropriate! This weather making me want to make and pour glassfuls of this all week long. xx Lynda - March 29, 2011 - 1:26 pm
Great idea with the kumquats! The weather is cooperating fabulously for this lovely drink. Mary @ Delightful Bitefuls - March 31, 2011 - 9:06 pm
March 4, 2011
 I am excited to introduce a new column here at The Year in Food! The Tippler is dedicated to cocktail culture, homemade bitters and liqueurs and the like, and the people who make it amazing. My pal James from Slow Club agreed to share one of his favorite cocktails for this, the inaugural installment. Thanks,... by Kimberley show hide 8 comments Andy - March 4, 2011 - 11:37 pm
Ah, you cheated! “Mulling spice bitters” is James’s secret code name for “distilled crack.” Or something. It sure ain’t googleable. Now everybody will just have to stop by and try to spy it out for themselves. ps. Serious question (besides the secret bitters ingredient): what are the amber drops he puts on top to make the ivy pattern? More maple? /andy “I coulda been a hand model” kimberley - March 5, 2011 - 11:00 am
Ha! I promise it wasn’t on purpose! I will consult with our resident expert on the matter and get back to you. And the amber drops are the elusive mulling spice bitters, I’m pretty sure. Vicky - March 5, 2011 - 11:45 pm
Ahhhh love. Nothing welcomes the weekend more openheartedly than a delicious cocktail. Can’t wait to see what cool new ‘moxology’ type drinks you’ll feature next! Mika - March 6, 2011 - 12:04 am
Five years ago I attended a class to become a bartender…That was really funny but I never worked as bartender, such a pity… Tricia - March 6, 2011 - 3:24 pm
That’s a sexy little number—may have to introduce that baby to the east coast! kimberley - March 6, 2011 - 10:51 pm
@Vicky: Indeed! I’m pretty excited to call on the talents of the people I know for inspiration in the cocktail department. Stay tuned. :) kickpleat - March 13, 2011 - 11:21 am
Man, I really enjoy a good cocktail and this one looks like a winner! I’d love to see a recipe for some homemade bitters too because my Fees Bros habit is getting out of control. I remember having a great cocktail in Seattle that had an “allpsice dram” which to me seems like it could have been another word for bitters – but then again, I have no clue! Anyway, I love egg white in a cocktail and I’d love to make this with some bitters-improvising! kimberley - March 14, 2011 - 9:53 pm
@kickpleat: Bitters are high on my list to make and you just bumped it up a notch! Glad to hear the interest is there. I too am a huge fan of egg white in cocktails. (Which I find amusing, because there seems to be no other context in which I’ll consume raw egg willingly. Ha!)
December 10, 2010
 The New York Times’ recent holiday cocktail spread featured a drink, The Bohemian Spritz, that they described as compellingly arboreal. I would like to imbibe something compellingly arboreal this time of year, standing next to a sprightly evergreen tree, or near a fire, or in a chalet. Sadly, the most compellingly arboreal ingredient, pine liqueur,... by Kimberley show hide 12 comments simone leblanc - December 10, 2010 - 11:39 am
Gorgeous! I am going to have give one a whirl this weekend ;) kimberley - December 10, 2010 - 12:14 pm
Thanks Simone! Enjoy! (PS. What a lovely operation you have. :) Nicole Franzen - December 11, 2010 - 2:44 pm
yum! love the first shot :) Elizabeth - December 11, 2010 - 6:20 pm
These look divine. Tricia - December 13, 2010 - 5:25 pm
Pretty much anything with sparkling wine is a winner in my book–great recipe! We really should do something together at some point :) kimberley - December 13, 2010 - 9:49 pm
Thanks, ladies! And Trica, yes indeed. I’ll be up in PDX sometime over the winter. :) Rita - December 15, 2010 - 2:17 am
This is perfect for the holidays! I had never heard of rosemary syrup. What a brilliant idea! ;) Stephanie - December 16, 2010 - 10:29 am
This drink looks lovely. Very refined and festive at the same time. If I see another drink with the ridiculously over-played peppermint stick, I may vomit. BTW, your photos are gorgeous! Very inspiring. kimberley - December 16, 2010 - 12:56 pm
Rita: Rosemary syrup is fantastic! I should have given credit to my friend Josh, who introduced me to it. Skinny Your Favorite Holiday Cocktail Recipes - November 22, 2011 - 6:56 am
[...] Cocktail (Yum Sugar) —Blood Orange French 75 (Bon Appetit) —Light Eggnog (Health.com —Tyrolean Spritz (The Year in Food) —Cranberry Sparkler (5 different ways!) (Tokyo [...] Skinny Your Favorite Holiday Cocktail Recipes | SideTrack - November 25, 2011 - 7:32 am
[...] Cocktail (Yum Sugar) —Blood Orange French 75 (Bon Appetit) —Light Eggnog (Health.com) —Tyrolean Spritz (The Year in Food) —Cranberry Sparkler (5 different ways!) (Tokyo [...] Notes on a Cocktail | Tyrolean Spritz | Notes on a Party - March 4, 2013 - 4:31 pm
[...] adapted from recipe from A Year in Food [...] |
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