The Year in Food: Delicious Seasonal EatsElizabeth Stark
Full of beautiful pictures and delicious recipes, Kimberley Hasselbrink’s blog The Year in Food has long been a Brooklyn Supper favorite. Reflecting the seasonal offerings of San Francisco, where she’s based, her recipes feature amazing fresh produce and local, sustainable meat. She has a fresh approach to food, each dish seems somehow crisp, or has a surprising brightness. With breezy, concise writing and straightforward recipes, every new post on The Year in Food is a pleasure.
One of our favorite features is her monthly seasonal food guide, where she discusses ingredients that will be coming into season that month with links to recipes that use them. Her recipes run the gamut, from simple (and delectable) dinner ideas like pizza with broccoli rabe, fontina and meyer lemon, to vibrant, flavorful desserts like rhubarb sorbet and a classic rugelach with pecans, brown sugar, and cinnamon.
Kimberley’s photography amazes as well. Her images are simply stunning–clear and bright, just like the California light they’re shot in.
One of the things I most admire about the Year in Food is Kimberley’s approach to food in general. I wrote to ask her about her background and imagined gourmand parents cooking up a storm. And though her parents did cook when she was growing up, it was a different kind of food–more traditional with a smattering of fresh vegetables. Kimberley learned how to cook the way many of us do, tentatively browsing cookbooks at first, and then eventually experimenting with friends. Her focus on seasonal food, and the local food scene in San Francisco is also something I appreciate. Throughout the country, food is changing–people are getting to farmers’ markets, meeting the farmers, and learning about seasonal offerings. I really admire Kimberley’s dedication to that, as well as her unique ability to make the dead of winter seem like a season of culinary possibility.
So what are you waiting for? If you haven’t met The Year in Food, I suggest you head on over and introduce yourself! You’ll certainly be glad you did.