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.
Tag Archives: breakfast
February 18, 2011
 My very favorite hash comes from Slow Club. Their take on the breakfast classic hits all the right notes: it’s livened with ground turkey sausage, given a little sweetness by way of sweet potatoes and butternut squash, laced with piquant arugula, and topped with some sharp cheddar. I ate their hash nearly every weekend for... Joanne - February 19, 2011 - 6:37 am
I love the idea of adding sweeter root veggies into the hash mix. Those are some of my favorite winter treats. What a gorgeous looking dish! I can see why you were obsessed with it for so long! Lynda - February 19, 2011 - 8:13 am
This is a terrific hash, which I would happily eat for breakfast, lunch or dinner. Mei Teng - February 19, 2011 - 10:37 pm
Beautiful food photo. Love the simple composition. Rachel - February 20, 2011 - 11:09 pm
Yum yum. That looks so delicious. I wish I could eat it right now. kimberley - February 21, 2011 - 5:48 pm
Hey Joanne! The sweetness indeed adds a nice element! Slow Club’s hash is perfection. NicoleD - February 22, 2011 - 8:29 am
Gosh, this looks wonderful. I followed the link to Slow Club and oh my, what a place! I had to leave because due to unfortunate circumstances (early morning car appt.), I had to miss breakfast this morning and looking at their menu (and your post) is torture! leela - February 23, 2011 - 4:53 pm
now this looks like hearty tuck-in fare. mmm…. The February Seasonal Food Guide » The Year In Food - February 18, 2011 - 4:26 pm
[...] MONTH: ROOT VEGETABLE HASH [...] Root Vegetable Hash with Fried Eggs | Culinary Adventures - May 4, 2011 - 3:49 am
[...] The Year in Food via [...] Salmon with Root Vegetable Hash | lacomidabonita - January 18, 2012 - 6:04 pm
[...] I love about this: caramelized onions and soft, rustic-y roasted potatoes, salty parmesan and healthy kale (instead [...] butternut squash and sweet potato hash | brooklyn supper - October 1, 2012 - 10:50 am
[...] Butternut Squash and Sweet Potato Hash (adapted from The Year in Food) [...]
February 15, 2011
 When I was three or four years old, I got the idea to make my mom some eggs one morning. I wanted to surprise her; perhaps it was her birthday. I had this amazing toy stove and oven, sized to my child height, whose stovetop burners, when the dial was turned, would shift from black... by Kimberley show hide 11 comments Sasa - February 16, 2011 - 1:46 am
Aw, that’s so sad >.< The colour of your preserves is just stunning and I'm glad you've recovered! ame - February 16, 2011 - 12:57 pm
i agree, those preserves are a sunday morning sun-burst! i am thankful i was eating lunch while reading this. YUM! leela - February 16, 2011 - 3:36 pm
bring those pancakes on!! such a nice topper with the citrus. love it. Lee Caitlin - February 16, 2011 - 6:44 pm
I have had the Good to the Grain buckwheat pancakes with pear & I can’t wait to try them now with citrus. The color is literally popping off the screen! YUM! Rita - February 16, 2011 - 11:58 pm
I loved the story of your childhood cooking adventures: that was so sweet…. Joanne - February 17, 2011 - 4:26 am
I certainly would have been semi-traumatized by that experience but I’m glad you overcame it because otherwise we wouldn’t get to benefit from your delicious recipes. Those pancakes look so light and fluffy! Perfect with the preserves in place of syrup. NicoleD - February 17, 2011 - 9:48 am
I have been away too long! A lovely collection of posts. Looking forward to all of the recipes. The truffles-oh my goodness! Never thought of sesame and chili. I must, must try them. These pancakes and the beautiful preserves, wowza! Your food memory reminds me that when my mom made meringues, she would take the egg yolks, add sugar and let my brother and I eat it raw! It sounds disgusting in retrospect, but we loved it. I’ll have to ask my mom what she was thinking :) kimberley - February 17, 2011 - 3:21 pm
@Sasa: many thanks, miss! Kasey - February 20, 2011 - 11:53 am
I adore these pancakes – the version that Kim makes with the pear is to do for, so I imagine these are, too! kimberley - February 21, 2011 - 6:09 pm
Hey Kasey! I’m pretty enamored with Kim Boyce right now. I think what’s awesome is that even though I heavily altered the recipe, they still came out so wonderfully. The February Seasonal Food Guide » The Year In Food - February 15, 2011 - 11:16 pm
[...] MONTH: BUCKWHEAT PANCAKES WITH CITRUS PRESERVES [...] |
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by Kimberley
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