The Year In Food » Fine Seasonal Eating

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Smoked Trout and Apple Salad

I was thinking about how I am always excited by the transition of seasons, but this is the only season where I am simultaneously a little sad to see summer go and totally enthused for all the coziness of fall. I love this in between period, when we can pair the best of the late sumer harvest – the grapes, figs, tomatoes, summer squash, shelling beans – with the first of fall’s offerings. It’s a lovely place to be.

Sauteed Pear Salad with Blue Cheese

Here is my latest for Williams-Sonoma’s In Season Now series, which is among my favorite of projects, because it’s so vegetable-centric. Happy Autumn!

Pears Foster!

Stacy and I had fun lighting these dudes on fire to make Pears Foster.

  • Stefani Greenwood - Desserts that light on fire are the best! xoReplyCancel

  • Christine - Ok, so now I’m just going to have stay home all weekend to methodically work through making every single one of these.

    Beautiful work, Kimberley!ReplyCancel

  • Kiran @ - So so beautiful!! Almost too beautiful to eat :DReplyCancel

  • thecitygourmand - Oh, completely amazing plating. Not a leaf out of placeReplyCancel

  • Pamela @ Brooklyn Farm Girl - Beautiful dreamy pictures!ReplyCancel

  • Hannah - Kimberley this is wonderful. The sentiment of in-between time, and those spectacular photos – with the warm fall hues and the bright summery greens. Delicious all around. Not so much a balancing as a co-celebrating. Beautiful.ReplyCancel

  • Jamie - Mmm this looks so yummy, refreshing, and healthy! Thanks for sharing! ReplyCancel

  • Stacy - Yes! Lovely set of photos, my friend. That flambé was a victory, to be sure. ;) I need to make that perfectly roasted acorn squash again sometime very soon!ReplyCancel

  • Brenden - Pictures looks really nice.
    which salad is this?
    Do you have its recipes ?ReplyCancel

  • Kimberley - Hi Brenden, you can follow the link in the post to see the recipes.ReplyCancel

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