Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
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.
Kim Laidlaw's Latest Posts
Who doesn’t love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above that will leave your friends and family in awe.
These light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!
Take mashed potatoes to the next level by making a gorgeous white root vegetable mash; excellent alongside winter’s hearty stews and braises.
Bold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.
Fluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.
A roasted beef tenderloin with velvety, savory-sweet sauce is a thing of beauty. Find out how to cook it to perfection for your next gathering.
This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!
This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!
Just because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.
If you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.
Crunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.
Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving
Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.