About my work: I have experience working with a variety of brands on food-related content and campaigns, including CPG brands, food commodity organizations, chef-driven projects, farmers markets, meal kit companies, and nonprofits. I enjoy seeing how the pieces of recipe development, food styling, and food writing come together to make a final product unique to each brand. If you have a project in need of culinary support, reach out at kristinmsepulveda@gmail.com.

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View fullsize Say hello to Ollie Baker Sepulveda, who arrived about 1 week early so he could celebrate Nick’s first Father’s Day with us. We’re so happy he’s finally here! πŸ’™ Not sure how we’re ever going to top this Father’s Da
View fullsize Let’s talk about Shaker Lemon Pie, also called Ohio Lemon pie (named for the Shaker community in Ohio). This pie is known for using the whole lemon— first you cut paper thin lemon slices, and soak them overnight in sugar before finishing
View fullsize Flashback to December: the world felt very different and we all gathered for a giant work holiday potluck. One of the potluck offerings that I baked was a batch of these bacon cheddar biscuits. The recipe is adapted from @thekitchn and I’ve use
View fullsize A few weeks ago I tried out the “best Orange Chicken recipe” from @kenjilopezalt on @seriouseats. I didn’t have access to Shaoxing wine, so I adapted the recipe a bit with good results. I’d recommend doubling the sauce if you
View fullsize Oops! I broke my fifth metatarsal (that’s a bone in your foot) so I’m sporting a brand new boot as I recover. All is well, but that means recipe r&d is on pause temporarily. With a few weeks until our June 25 due date, I’m bench
View fullsize I’m thankful for this man, who made me a truly epic, very thoughtfully prepared quarantine birthday dinner and then didn’t even question me when I suggested he reconstruct the scalloped potato leftovers into scalloped potato taquitos. The
View fullsize No two loaves of babka are alike! For this experiment, I tried out the @flourbakeryandcafe recipe on @chowhound. I appreciate that it makes a double batch, one to keep and one to share with a friend! In this time of quarantine isolation, baking for o
View fullsize While I was an undergrad @whittiercollege, I took an amazing history class on the African American Diaspora. It was by far one of the most powerful classes I took, and many of the readings stuck with me. The dialogue of that class has been on my mind
View fullsize “I refuse to accept the view that mankind is so tragically bound to the starless midnight of racism and war that the bright daybreak of peace and brotherhood can never become a reality… I believe that unarmed truth and unconditional love
View fullsize Homemade pita bread inspired by the @mollyyeh Yogurt book and a chicken shawarma recipe from @joythebaker, plus some fresh tabouli made from the recipe on the @bobsredmill bulgar package! Back of package recipes are highly underrated. Sides included
View fullsize The latest recipe test from my pandemic isolation bubble. 😷This one is from the long weekend: Levain Bakery style cookies with whole wheat pastry flour versus AP flour. I’m really into the whole wheat pastry flour for these, but both are tasty
View fullsize Brioche cinnamon rolls for one of the grads in my life! The brioche dough makes them super fluffy, and the frosting is a balance of butter, powdered sugar, @nielsenmassey vanilla bean paste, buttermilk, and heavy cream. I’m also a big fan of a
View fullsize Strawberry Rhubarb Pie: I fell in love with rhubarb while living in Denmark, but it’s not as widely available here in the USA. There, it seems to be everywhere on every menu, in tarts, muffins, compotes, cocktails, sodas, and more. I was really
View fullsize One of my favorite things to do is study different recipes and combine them into what I consider the perfect version of the end result. I've become even more experimental because of the current ingredient shortages. But when you try to Frankenstein r
View fullsize A shot from yesterday’s Cookie Golden Hour: the sun was setting beautifully on this batch of thick chocolate chip walnut oat cookies, as if to represent my dwindling, dangerously low pantry supply of chocolate chips. Since it is pretty necessar
View fullsize Banana 🍌 upside πŸ™ƒ down cake πŸ’› I unmolded this cake with a little bit too much muscle, and now my cake pan has a big quarantine dent in it. This pandemic is giving our pans a workout. Even so, we may be bruised, but we can’t be beat. Keep on
View fullsize Cioppino by my favorite chef, who crushed it with yet another dinner on the outdoor stove setup. It really makes me daydream about becoming BBQ pitmasters when we retire. πŸ”ͺ#goals #chefnicksepulveda #lecreuset
View fullsize Happy Mother’s Day from the temporary HQ of the baked good care package operation that is my kitchen. Shoutout to all the moms out there. πŸ’›I wish I was giving you all a hug, but I have to say I get great joy just from a contactless delivery of
View fullsize Mise en place therapy. Happy Friday!! Hope you’re finding comfort in some familiar or unfamiliar routine. Good things are coming. We can do this! #mothersdayweekend #miseenplace #chefslife #kitchenlife #cutthetape #quarantine #sharpee #onewoman
View fullsize This humble little tart was made last week— I think? Honestly the weeks and the recipes are all blurring together now. This was a real last minute dessert so it’s a bit rough around the edges but it received good flavor reviews. The crust

Cooking for Photography: Cookbook & Tablescape Collaborations

Photography Credit: Chefd Media Team

Cooking for Photography: Baking & Desserts

Photography Credit: Chefd Media Team

Cooking for Photography: Savory

Photography Credit: Chefd Media Team