The Year In Food » Fine Seasonal Eating

Masthead header

One thing that I love about holidays is how they bookend a year. The marking of time brings memories into sharper relief. I was reminded of a Thanksgiving at my dad’s house many years ago, perhaps the first Thanksgiving where we had friends join, along with my boyfriend at the time. There was something really […]

VIEW FULL POST »

  • Walt - This looks like one worth trying. It’s a great squash season with many varieties available now and this recipe will enhance the squash we are having this Sunday.ReplyCancel

  • Peter Stafford - Kimberly,

    Norma was truly impressed with this dish and put it on our to cook list — I’ll probably make it later this week to go along with a couple of barbecued pork chops dusted with Herbs de Provence, and pepper.

    Are you still in Portland? We will be there for Thanksgiving. Love to see you during that week.

    PeteReplyCancel

  • Ann - What a great idea! I ‘m always on the lookout for something that can add a bit of drama and texture to a dish. Never thought about split peas but their crunch factor sounds like a winner! I’ll definitely be giving them a try.ReplyCancel

  • Sharon - Can’t wait to try this! I use a lot of dried peas and lentils, but believe it or not, I’ve never used yellow peas!! Perfect recipe for my first time!ReplyCancel

  • michelle @ hummingbird high - i love acorn squash and feel like it doesn’t get enough love compared with butternut. bookmarking this recipe for a future dinner soon! xoReplyCancel

  • Shelly @ Vegetarian 'Ventures - This looks so delicious! I always use the term stuffing instead of dressing as well – just doesn’t have the same memory evoking association with Thanksgiving. Also, I LOVE that pink plate!!ReplyCancel

  • Christiann - I just can’t get over squash. Ever.
    This looks incredible!!!! CKReplyCancel

  • Jenny // HelloMyDumpling.com - Sounds amazing! The split peas are genius!ReplyCancel

  • Sarah @ Snixy Kitchen - After getting sick of Thanksgiving leftovers almost immediately, I was just thinking about how next year would be so lovely to work in non-traditional dishes for the holiday. I think you’ve got the right idea! I can’t wait to give this squash a go – the flavors sound so delicious.ReplyCancel

Last weekend I went to the Cherry Bombe Jubilee. I went there assuming that I’d feel out of my element, as I so often do in large social settings. Instead, all day, I ran into so many people whom I knew and loved, people I’d met over the years by way of the food world […]

VIEW FULL POST »

  • Erica - This was so special to share your year with us, thank you for your bravery. This cake looks amazing as wellReplyCancel

  • Ileana - Lovely post, Kimberley! It is hard to put yourself out there. I wish you lived closer – I’d love to hang out :)ReplyCancel

  • Van gezilecek yerler - Vavv. Very drlicious. ThanksReplyCancel

  • thefolia - Happy reaching out and feasting together!ReplyCancel

  • IVANA MILOJEVIKJ - I really like that cake. Good jobReplyCancel

  • Chloe | Conscious by Chloe - What you write totally resonates with me. As an expatriate and a freelancer working from home, I’ve had to proactively look to make connections.

    Well, now that you know where I live, feel free to stop by anytime. Bonus points if you bring cake ;)

    See you very soon!

    ChloéReplyCancel

  • Sadie Gillis - I’m sorry you have been so down. Reach for Jesus. Politics and other people are bound to let you down but Jesus won’t. Blessings, SadieReplyCancel

  • Sarah Menanix - I completely relate to what you write about here and I admire your challenge to seek actual real humans and community. (Relatedly – if you brought this cake literally anywhere, you’d make fast friends….). Wish you lived closer (for the friendship and the cake!)ReplyCancel

  • thalia - this cake is SO beautiful. the crumble topping is divine too. and the light in the photos? gorgeous!!i’m so jealous of the pink pearl apples too!! we can’t get them here in australia :( XxReplyCancel

  • Chez - Your thoughts resonated with me so much. It’s so easy to become isolated, even when living surrounded by others in the middle of a city. I like how your phrase about ‘discovering the limits of your ability to be alone’ and how that propelled you into action. There’s a great lesson there. The cake sounds great too!ReplyCancel

  • eath healthy - it looks so sweet and healthy. thank you for the recipe.ReplyCancel

  • healthy food - it looks so sweet and healthy. thank you for the recipe.ReplyCancel

  • Diego Lopes - This looks just so darn good! Looking forward to make this recipe this weekend!ReplyCancel

  • regelyn banal - Lovely post. Yummy recipe, Thanks for sharing it. I love your blog, can’t wait for upcoming recipes, well done!ReplyCancel

  • Claudia | The Brick Kitchen - Sorry to hear about how tough the year has been for you, Kimberley – thank you for sharing! I feel like even though we are more digitally connected than ever, real human interaction and community, like you say, is only getting hard to come by. Here’s to reaching out!! (gorgeous flavours and gorgeous cake happening here too – I only wish I lived closer!)ReplyCancel

I am so tired of waiting, aren’t you? For the world become good and beautiful and kind? — Langston Hughes What else is there to say? The news is exhausting right now. Some of it feels by design, some of it just by awful chance. But I have to come back to the things that […]

VIEW FULL POST »

  • Taste of France - I just started making shakshuka regularly, using David Lebovitz’s recipe that’s kind of individual shakshuka pizzas. The idea of including beans is great. The mottled red beans you show are called coco rose in French and are all over the markets.ReplyCancel

    • Kimberley - David Lebovitz’ recipe was a point of inspiration in making mine too! Thank you for sharing the French name of the beans. Coco rose is lovely.ReplyCancel

  • Claudia | The Brick Kitchen - Looove shakshuka! I normally make it with roast eggplant or add a can of chickpeas, but I love the sound of using beans – such a good idea! and ALWAYS crusty bread for servings, right?!ReplyCancel

    • Kimberley - Next time, I totally want to add eggplant!ReplyCancel

  • Sara @ Cake Over Steak - I’ve actually never had shakshuka … but I’m really interested in this version with beans!ReplyCancel

    • Kimberley - Do it! It is the best comfort on a chilly weekend morning.ReplyCancel

  • Sophie - The Green Life - I think I’ve only had shakshuka once, but thanks for reminding me that I should have it more often!! I love the addition of beans here. <3ReplyCancel

    • Kimberley - It is the best! Thanks, Sophie.ReplyCancel

  • Christiann - I love cranberry beans!! they are just stunning and I’ve been wanting to cook with them lately after seeing them at the market :) . Will have to try this out!! -CKReplyCancel

  • Shelly @ Vegetarian 'Ventures - Shakshuka is one of my fav breakfasts – always excited to find a new version!ReplyCancel

  • Kimberley - Thanks, Shelly! It is the best.ReplyCancel

  • louraellen - Este blog é sensacional, como sempre divulgando receitas maravilhosas que inspiram e ajudam muito a gente naqueles momentos em que precisamos inovar na cozinha, sempre estou por aqui. Parabéns.ReplyCancel

  • imvu - There are many sites to find what number of everyone is engaged in poker
    games using real money. Made for PC gaming: Compatible with Windows
    Vista, Windows 7 and Windows 8Gaming-Grade Specifications – Tracking.
    The site supports multiple languages which include English, Italian, Danish, German, French, Russian, Turkish, Swedish, Hungarian, Polish, Norwegian, Slovenian and Romanian.ReplyCancel