I come across most food blogs featured in this column when I do an online search for a dish or ingredient I'm interested in, and that's how I found The Year in Food (theyearinfood.com). I was looking for information on how to make senbei - the thin, crisp Japanese rice crackers flavoured (usually) with soy sauce. Kimberley, the woman behind the posts and the lovely photographs, is based in San Francisco, in the United States, and The Year in Food was recently nominated for best cooking blog by Saveur magazine.
She's lucky to be living in San Fran, where there's no end to bright, colourful (and therefore, photogenic) seasonal produce: after all, if you have red, yellow and pink-and-white beets, all you need to add is a little green (below) to make it look fantastic. That's not to take away from her skills as a photographer, though - I never knew a cauliflower could be so beautiful until I saw her close-up of the vegetable.
Kimberley writes about a wide variety of foods, from Thai to Middle Eastern, Japanese and Mexican. Her posts make me hungry for the bounty of San Francisco: delicious Dungeness crabs, which she steams in champagne; preserved Meyer lemons; squash blossoms stuffed with goat cheese, corn and poblano peppers; flatbread with fiddlehead ferns, onion scapes and pecorino; and cranberry bean hummus.