Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in San Francisco with her husband and their toddler, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

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Kim Laidlaw's Latest Posts

Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges

Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges

| December 24, 2013 | 0 Comments

Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.

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An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto

An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto

| December 22, 2013 | 0 Comments

This silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.

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British-Style Roasties: A Whole New Potato

British-Style Roasties: A Whole New Potato

| December 21, 2013 | 1 Comment

These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.

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Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas

Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas

| December 20, 2013 | 0 Comments

Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.

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Christmas Kale Salad with Pomegranate,Tangerine and Avocado

Christmas Kale Salad with Pomegranate,Tangerine and Avocado

| December 19, 2013 | 0 Comments

Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.

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Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers

Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers

| December 18, 2013 | 0 Comments

Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.

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Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote

Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote

| November 26, 2013 | 0 Comments

Buttermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays.

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Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing

Thanksgiving Recipe: An Elevated Version of Classic Sage and Chestnut Stuffing

| November 23, 2013 | 0 Comments

Kim Laidlaw shares her elevated version of classic stuffing baked alongside the bird with the addition of creamy chestnuts, fresh sage, a leek and some sherry.

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A Healthy Holiday Recipe: A Zillion Ways with Winter Greens

A Healthy Holiday Recipe: A Zillion Ways with Winter Greens

| November 19, 2013 | 0 Comments

Here’s a basic recipe for greens that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.

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Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage

Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage

| November 15, 2013 | 0 Comments

Kim Laidlaw shares her special holiday version of braised red cabbage which is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint.

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Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy

Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy

| November 14, 2013 | 0 Comments

Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.

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Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic

Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic

| November 13, 2013 | 1 Comment

Perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.

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Meyer Lemon Ricotta Pancakes

Meyer Lemon Ricotta Pancakes

| March 5, 2009 | 12 Comments

On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes.

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Cheap Eats: Spanish Tortilla

Cheap Eats: Spanish Tortilla

| February 5, 2009 | 6 Comments

One evening I decided to teach my two American roommates how to make a Spanish tortilla (one of my top egg-and-potato standards, and one of my ultimate comfort foods). If you’ve never had it, a Spanish tortilla is nothing like a Mexican tortilla, but more like a frittata. Made from only a handful of ingredients–eggs, potatoes, olive oil, and salt–it is not only very cheap to make, but you probably have most of the ingredients in your pantry already. I would consider it the national dish of Spain, and you can find it in various forms throughout the country.

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