Hello!
The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
I'm a photographer and food blogger based in San Francisco, CA. You can find me regularly at the Etsy blog and bonappetit.com. I also contributed a piece to Volume II of Kinfolk Magazine.
The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.
All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.
Feel free to contact me at hello(at)theyearinfood(dot)com. I'm available for freelance work, too. Drop a line if interested!
Enjoy!
Kimberley
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April 24, 2012
 Let’s just get this out of the way: I had never made granola before last weekend! Whether it’s because I was rejecting my early hippie years or because I am more a fan of savory breakfasts, who knows. Perhaps a bit of both. But lately, I’ve been hankering for sweet things at breakfast. And there’s... leela - April 24, 2012 - 1:13 pm
isn’t granola so F-IN good?!!! your version looks bombay. Stephanie @ okie dokie artichokie - April 24, 2012 - 1:17 pm
Making granola is honestly one of my favorite things to do. I only learned it last year but after you get the gist of it, it’s so easy (and fun!) to create your own blends. Have fun! NicoleD - April 24, 2012 - 1:50 pm
Yes! It is the perfect thing for pantry odds and ends! I make a similar version and it so nice to have on hand. Grade B maple syrup is my favorite, too. Maria - April 24, 2012 - 2:27 pm
Homemade granola is the best. Love your coconut version! Kasey - April 24, 2012 - 2:32 pm
Say what?! I think I have probably eaten 100 times my weight in granola. I love throwing together a big bowl of oats, nuts, spices, and sweetners, and letting that aroma fill my house. There’s seriously nothing better! sara - April 24, 2012 - 2:43 pm
kindred spirits. I am always a savory bfast girl as well. Until i have a hankering for either granola or almond meal pancakes on the weekends. Now that you’ve mastered it, I think you’ll find it’s not just a bfast item, its the late afternoon snack, or something to seal the deal after a light dinner…pretty fabulous stuff and SO much better than store bought. ANxious to try your version! Erica Julson - April 24, 2012 - 3:02 pm
Couldn’t agree more about the strawberries. Cal State LA had their first organic CSA drop on campus today and the strawberries were ahhhhmazing. I like the cardamom in your granola :) Megan Gordon - April 24, 2012 - 3:42 pm
That’s my girl, using olive oil in the granola! Right on — looks awesome! Adrianna from A Cozy Kitchen - April 24, 2012 - 4:00 pm
I love making granola. And you’re right–it’s awesome for those half empty bags of stuff you have hanging in your pantry. I love olive oil granola, too. So awesome. Lynda - April 24, 2012 - 4:09 pm
I’ve lately taken to making my own granola, and I am not going back! Sharyn Dimmick - April 24, 2012 - 4:15 pm
Cardamom in granola! I, too, am a grade B syrup fan. Katrina @ Warm Vanilla Sugar - April 24, 2012 - 4:25 pm
This granola sounds so yummy! Awesome idea! Brian @ A Thought For Food - April 24, 2012 - 7:29 pm
There are quite a few of us out there who are just jumping on the granola bandwagon and I’m so glad you have joined the crew too! Katherine @ La Vita Cucinare - April 25, 2012 - 4:49 am
You’ve never made granola! Well your first batch looks pretty delicious! My personal favorite additions are orange juice and zest, dark brown sugar, and for a splurge, marcona almonds. Yum yum! sarah - April 25, 2012 - 2:04 pm
My kids eat granola like crazy, and I usually just make a simple maple-cinnamon version. But I love that you added cardamom! and pistachios! and olive oil! I might have to make a grown-up version for my breakfast. :) Laura - April 25, 2012 - 2:36 pm
I probably eat too much granola. Breakfast, snacks, pre-dinner, it’s all too applicable throughout the day. The act of making it is pretty satisfying too. Nay to the supermarket junky cereals, homemade granola is always within our grasp. LOVE that pistachio addition of yours too. Dramatic Pancake - April 25, 2012 - 6:43 pm
Carbs, coconut and maple – that is seriously all I need! I have a pantry filling up with odds and ends as we speak (almost everything on the list!) and I think I found what to do with them :) Kettle Confections - April 26, 2012 - 12:44 pm
Wow, I didn’t know granola was just grains, nuts baked in a herbed sweet syrup/olive oil mixture – I need to make my own, I like my granola with extra spices! asian catering brisbane - April 27, 2012 - 1:56 am
I was thinking it is more complicated to make. This looks good and simple, i dont need a lot of time wich is very important to me. Juice - April 27, 2012 - 2:41 pm
MMMMMMMMMM!This looks like my late-night snack! thefrancofly.wordpress.com - April 28, 2012 - 10:34 am
Great idea! My parents live in Turkey and I frequently receive tremendous packages of dried figs, brown Turkish apricots and pistachios. I’ve been chopping them up and adding them to oats, sunflower, and hemp seeds to make my own mix of muesli. Much like your granola recipe, but minus a step. thefrancofly.wordpress.com kickpleat - April 30, 2012 - 12:52 pm
I try to make granola once a week – it’s so easy, right? Just watch it so it doesn’t burn. I rarely use a recipe unless I’m trying out one for the blog. Yum, this one sounds perfect. LP @dishclips - May 2, 2012 - 5:12 pm
Great breakfast recipe. Very nice! Irvin @ Eat the Love - May 7, 2012 - 3:11 am
Ha! Looks like you and I are both on the same path, as I hadn’t made granola my entire life, until about a month ago, and now my partner and I am obsessed with homemade type. Yours looks awesome, and pretty close to mine (including the addition of cardamom!), though I don’t add coconut, and use dried cherries instead of currants. I also add an egg white to help bind the granola as I like my granola chunky. The questions I have, now that I have discovered the wonders of homemade granola is 1. What took me so long, and 2. Why the heck is store bought granola so FRIGGIN’ expensive?!?! Never going to buy it again, now that I can make it at home for a fraction of the price.
April 20, 2012
 Hello, friends! This week the lovely Samin Nosrat graciously let me tag along for the afternoon and evening during her monthly Tartine Afterhours. She begins the prep in Berkeley, carts everything over to Tartine’s kitchen, and with the help of friends, finishes and serves everything there. More photos next week! Happy Friday, all. by Kimberley show hide 7 comments Heather @opgastronomia - April 20, 2012 - 2:18 pm
Oh, you lucky lucky girl! Cookie and Kate - April 20, 2012 - 5:25 pm
Stunning photos, Kimberley! That looks like such a fun and interesting experience. kale @ tastes good to me! - April 22, 2012 - 7:56 pm
I love these photos! What a fun experience to document. :) shuhan - April 23, 2012 - 2:25 pm
gorgeous photo of the slender new spring carrots. esp love the naturally purple ones. I’m jealous ;) shuhan - April 23, 2012 - 2:26 pm
gorgeous%20photo%20of%20the%20slender%20new%20spring%20carrots.%20esp%20love%20the%20naturally%20purple%20ones.%20I’m%20jealous%20%3B) leela - April 23, 2012 - 7:32 pm
can’t wait to see more from this inspired dinner! what a feast. Sarah - April 25, 2012 - 7:33 am
So pretty. What a mood.
April 17, 2012
 This weekend, some friends – Lisa Mishima, Randall Stowell and Yvonne Mouser, collectively Thought For Food – put together a beautiful, complex, interactive art installation, one involving hexagonal shortbread cookies, cream cheese, broccoli blossoms, and a spinning contraption that drizzled honey on the cookies. They are designers and makers and bring to their work a... by Kimberley show hide 18 comments ileana - April 17, 2012 - 11:09 am
This is brilliant! Can’t wait to try this. Elizabeth @ Saffron Lane - April 17, 2012 - 11:13 am
As someone who adores fresh ricotta cheese, raw local honey + crushed pistachios for a quick dessert, I can’t imagine these wouldn’t also top my list. I love the last photo — very creative indeed! Eating experience design is a brilliantly masterful way to enjoy both art + food. Thanks for sharing! sreebindu - April 17, 2012 - 11:17 am
yumm.. Brian @ A Thought For Food - April 17, 2012 - 11:19 am
What can I say, I love everything about these guys (especially their name ;-)). I can see why these truffles were such an inspiration! Nicole @Eat This Poem - April 17, 2012 - 11:43 am
Honey and goat cheese? I’m in! These look divine, Kimberley. Katrina @ Warm Vanilla Sugar - April 17, 2012 - 11:47 am
Oh my goodness! What a lovely idea! :) NicoleD - April 17, 2012 - 1:18 pm
I love how that last picture looks like fried eggs :) That art installation is phenomenal. Super cool. Elizabeth Ann - April 17, 2012 - 1:42 pm
Wow! I am inspired. Stunning photos. SG - April 17, 2012 - 2:02 pm
I am inspired too! I can’t wait to try these! Kasey - April 17, 2012 - 2:31 pm
What a cool and creative idea, Kimberley! I’m going to have to try this, seeing as how I’ve got an abundance of goat cheese in my fridge… stephanie - April 17, 2012 - 7:03 pm
wow! gorgeous photos! can’t wait to try the recipe–goat cheese, honey, and pistachios sounds like a winning combination. Amanda - April 18, 2012 - 10:05 am
Wow!! That is so cool. I love the creativity and inspiration behind that design… Not to mention, the truffle recipe you posted sounds heavenly. Can’t wait to make it for an upcoming dinner party! Stacy - April 18, 2012 - 4:13 pm
I love that you took your inspiration from an art installation! And these look positively delectable. I shall keep this in mind for the next dinner party I encounter. maggie - April 19, 2012 - 4:51 pm
i can’t tell from your recipe or hers – are the pistachios meant to be salted, or unsalted? Kimberley - April 19, 2012 - 10:47 pm
Hi Maggie – Good question. I used raw unsalted pistachios, though I think that roasted and/or salted would work just fine! Have fun with it. Kristie V. - April 23, 2012 - 8:09 am
These “truffles” look sublime! I’m definitely thinking dessert…maybe with a little fruit on the side? ?????? ?????? ? ????? ? ?????????? « thetasteofIT! - May 12, 2012 - 11:38 pm
[...] ?????? ?????????? ??? ???. Share this:TwitterFacebookLike this:?????????????? ??????, ???? [...] Goats cheese truffles with honey & pistachio | Drizzle and Dip - May 16, 2012 - 12:23 pm
[...] minute I saw these truffles on the lovely ‘The Year In Food’ blog, I immediately knew I wanted to make them. They appeal to every fiber of my foodie [...]
April 13, 2012
 1. I’m pretty smitten with these Meyer Lemon Buckwheat Pancakes that I made for Etsy. They’re a winning balance of wonderful, bright flavors: neither too much nor too little of anything. And lemon, strawberries and mint get along very nicely together. You should make them this weekend! 2. I absolutely love cooking with and for... by Kimberley show hide 12 comments sreebindu - April 13, 2012 - 7:17 am
with straw berries yumm.. =) Elizabeth @ Saffron Lane - April 13, 2012 - 9:43 am
A great list once again! I agree with so many things you’ve mentioned here. I’ll go out of my way to cook something fabulous for myself from time-to-time. There really is nothing more comforting or soul satisfying, in my opinion. I also found Amanda Hesser’s piece inspiring. As far as those who thought it was depressing, I don’t think she stated anything that’s not already widely known. The sentiment that struck me the most was that there’s never been more opportunity to make a difference, in shifting the way we think about buying and eating food — to create something new. She couldn’t be more right on. la domestique - April 13, 2012 - 9:56 am
Happy Friday Kimberley! The pancakes look AMAZING (I’m a pancake addict). Thanks for sharing My Food Diary- love it! NicoleD - April 13, 2012 - 1:28 pm
Nice choice on the large chunks of beautiful strawberries for your pancakes! Always enjoy your thoughtful and unique links. Sasha - April 14, 2012 - 9:14 am
I made your pancakes this morning. Because meyer lemons are nowhere to be found in Germany, I used regular lemon, but they were still the perfect pancakes. I love the contrast between the hearty buckwheat and the sweet juicy strawberries. Now I, too, am smitten with them. Happy weekend! charlotte au chocolat - April 14, 2012 - 6:54 pm
Oh! These pancakes look so delicious! and I love your links. Cookie and Kate - April 15, 2012 - 8:50 am
Ok, I just opened six new tabs. You have the best links! I’m particularly looking forward to the cooking for one piece, and the reading one. I know reading stimulates my thought processes more than just about anything I can think of. Thanks for sharing! haley - April 16, 2012 - 10:44 pm
Loved reading your post! I am a new blogger, pancake lover, and I very happily “cook for one.” Thanks for sharing these links! Shannalee - April 20, 2012 - 10:47 am
Sometimes I honestly can’t believe how many gorgeous blogs there are out there. Your top picture in this post–with the berries–just about took my breath away. Like what you’re doing here! shuhan - April 23, 2012 - 2:41 pm
linked over from etsy actually, first time at your blog, really enjoy the photos, the clean layout. brilliant links too! never was one for the thin european pancakes (i liek them, but they aren’t pancakes. they’re crepes.) these look full and fluffy and all yummy! Suzanne - April 26, 2012 - 4:09 pm
I discovered your wonderful blog because it is a Saveur food blog finalist. You get my vote. I love your blog. It is mouthwatering– both gorgeous and informative. Megan@Feasting on Art - April 29, 2012 - 10:21 pm
Beautiful photograph! I love the colours.
April 10, 2012
 Last September, a small publishing house reached out to me wondering whether I’d be interested in creating a book about hearty, substantial salads. The easiest answer, of course, was yes. Because I love produce almost to the point of obsession, and so much of what I eat on a daily basis can be classified, loosely,... by Kimberley show hide 15 comments Caitlin - April 10, 2012 - 12:26 pm
I positively love larb and it is a standard for me when I pick up Thai, so I love the prospect of having a version to make at home. Your’s looks perfect, of course! Brian @ A Thought For Food - April 10, 2012 - 1:05 pm
Well, this is the first time I’m hearing about larb. What a word! This looks magnificent and the perfect spring night dinner. And, congrats again… I’m so proud! Lynn - April 10, 2012 - 1:30 pm
Larb is one of my all time favorite things to make and eat. We often have it with a side of Thai sticky rice – so good!! Sharyn Dimmick - April 10, 2012 - 2:59 pm
Nice to see a recipe for this — I’ll save it until the basil and cukes come in. SG - April 10, 2012 - 3:08 pm
lady this is one of my most favorites. i always want a larb party in my mouth! Yadsia @ShopCookMake - April 10, 2012 - 5:52 pm
interesting recipe, I didn’t know what larb was. Looks delicious Brianne - April 10, 2012 - 5:58 pm
The word larb definitely makes me chuckle, but the recipe has me drooling. I love Thai flavors, so I must try this. Stacy - April 10, 2012 - 7:16 pm
I like your attitude re: the cookbook situation and, as usual, your thoughts on salad. And yes: larb is a silly word indeed. Looking forward to trying this with tofu! kale @ tastes good to me! - April 10, 2012 - 9:17 pm
I’m drawn in by that dressing! Gorgeous with just the rick amount of kick! Cookie and Kate - April 11, 2012 - 8:02 am
For what it’s worth, I can’t think of a photographer better suited for a salad book. I’ve never heard of larb before but I adore Thai flavors! kickpleat - April 12, 2012 - 12:17 pm
Ha, I love that it’s a “dumpy name for a sexy salad”. I’ve never had a larb, but it sounds delicious with all of those strong flavours minglin’ around. sarah - April 12, 2012 - 7:04 pm
Beautiful photos! I hadn’t heard of larb, either, and I love that quote about it. I imagine my 4 year old giggling, telling her we are having ‘larb’ for dinner. And, what good insight, knowing when to say no, even to something really good. Here’s to more good things, just around the corner. :) Anu - April 17, 2012 - 10:15 am
Hi, I recently came across your blog and am absolutely smitten..! Your photographs are gorgeous, and your recipes very inspiring…not to mention, your writing and the way you view things; life, as a whole.. Was just wondering; if you don’t mind sharing, where you might have obtained the beautiful rimmed plates you’ve featured in this post..? I believe I saw it on the beet eggs post as well..I’ve been on the hunt for something similar but with not much luck. Any input you can offer would be most appreciated. Thank you and keep up the great work! Cheers Kimberley - April 24, 2012 - 7:44 pm
Hi Anu. Thank you. :) The plates are from CB2. Don’t mind sharing at all! Dry Rub For Rotisserie Chicken - April 10, 2012 - 5:12 pm
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