I'm Kristin and I'm a chef, freelance writer, recipe developer, and cookbook devourer based in southern California. I hope you enjoy reading the site. Please grab a snack and stay awhile. Questions or inquiries? Reach out at kfrieder@gmail.com.
All in Recipes
“Fast forward to the time of Instagram and online recipes and now we can find a way to create our version of almost anything without tasting the original. While nothing can really replace the time-honored mom or grandma or grandpa version of a recipe, we have almost all the resources one could hope for at our fingertips if we want to try.”
“What person doesn't like to receive the gift of unexpected marmalade?”
“this recipe can be a secret weapon to keep in your back pocket, at the ready for holidays, hostess gifts, or gatherings of any sort.”
While living in Copenhagen, I enjoyed rhubarb's status as a celebrated ingredient in the city, where it popped up in everything from pastries to compotes to sodas.
"...it's no surprise that linguini aglio e olio is a meal I have made myself many times, particularly during the days I used to travel frequently for work. I could come back from out of town and know that I'd always have garlic cloves, olive oil, linguini, and chili flakes on hand. Cooking up a big batch of pasta always had a way of helping me settle into home again, of making the space feel instantly lived-in in a way a takeout meal couldn't."
In the book's forward, Chef Thomas Keller reminds us that cooks should have patience and "enjoy where you are while you are there." Funnily enough, when I was working my way through culinary school, my very wise mom gave me that same advice.
Danish cuisine is not widely available in southern California, so it's up to me to make my own food when a nostalgic craving hits. With an October heat wave coming our way, smoked salmon open-faced sandwiches (called smørrebrød in Denmark) seemed like an ideal no-oven cold dinner option.
Lemon bars made with gelatin give you a clean, precise slice when all is said and done. They're great for presentation. Lemon bars without gelatin are more gooey, less showy, and meant for Sunday afternoons sitting on the porch catching up with a close friend. They are completely lacking in pretension-- they may not totally hold their shape while you're trying to plate them up, so you might as well eat them right out of the pan.
