Gah, what a week! Your thoughtful enthusiasm around Feeding a Family’s launch is EPIC and I am so grateful. Know what else I’m grateful for? Getting to bust out of my lonely home office and come meet you guys. I am still working out all the details and destinations of book events but we’re off to a great start. Please find a Feeding a Family event calendar below. I will be updating this page as new details come through so please check back in a bit.

Three cheers for spring and getting out to see you all in person to talk food and family.




April 22rd – Olives & Grace Boston, MA: Comes visit me at the cutest shop in the South End from 2:00-5:00pm. Snack on treats, sip coffee, and get a signed copy of Feeding a Family. Bring your girlfriends!

May 13th – NYC: Find us at the Food Book Fair’s Pop-Up Book Shop from 12:30-1:00pm where we will be signing books along with Sarah Ownes and Amy Chaplin. Check out all the Food Book Fair events here.

June 15th – Edgartown, MA: Book Party at Behind the Bookstore 6:00pm! Book talk and signing along with drinks and complimentary appetizers. More details to come.

June 23rd – Boston, MA: Readable Feast at the Boston Public Library 6:00pm. We are coming to The 2017 Readable Feast for a book signing! Stay tuned for more details.

July 17th – Oak Bluffs, MA: Cook the Vineyard at Lola’s 12:00 noon. A multi-course lunch and cookbook chat with local authors. Event details coming soon.

July 22nd – Edgartown, MA: Cook the book! Join me in a parent-child cooking class at The Farm Institute starting at 10:00am. I will teach three hands-on simple and family friendly recipes from Feeding a Family. All pairs will go home with a copy of the book. For ages 5 & up. Pre-register by calling The Farm Institute.

August 5th – 6th – Chilmark, MA: We are proud to be a part of the Martha’s Vineyard Book Festival this year. Weekend details will be available soon.

August 12th – Edgartown, MA: Cook the book! Join me in a parent-child cooking class at The Farm Institute starting at 10:00am. I will teach three hands-on simple and family friendly recipes from Feeding a Family. All pairs will go home with a copy of the book. For ages 5 & up. Pre-register by calling The Farm Institute.

*Events in Providence, RI / Washington, DC / The West Coast pending details. More soon XO.



Photography for Feeding a Family: A Real-Life Plan for Making Dinner Work by Elizabeth Cecil.



Can you believe Feeding a Family’s publication date is only 7 days away!? I feel like I’ve been waiting years / months / days / hours to finally flip the calendar to April 11th 2017.

I’m having the best time dreaming up all the places I want to take this book and hope to swing through Boston, Providence, NYC, Washington DC, Maine, and maybe even out west this fall. Of course, there will be a ton of local book events here on island as well. I’ll announce all the official dates and details as they roll in but, up first, we will be celebrating at Morrice Florist this Sunday. If you are on Martha’s Vineyard or can make a fun day trip out of it, please come!

Here are the details:

Local authors Susie Middleton and Sarah Waldman, along with photographers Randi Baird and Elizabeth Cecil will be joined in conversation by Edible Vineyard’s Ali Berlow to celebrate the launch of their new cookbooks.

Q&A, book signing, small bites, and refreshments to follow.

Co-hosted and sponsored by Bunch of Grapes Bookstore.

Hosted by Morrice Florist:
149 State Rd, Vineyard Haven
Sunday April 9, 2017
4:00 pm – 5:30 pm
Free and Open to the Public





I am excited to announce that a limited number of tickets are now available for a Martha’s Vineyard Food & Lifestyle Workshop on the 19th – 21st of May 2017. I’ve always wanted you to come visit me on Martha’s Vineyard and here is the chance.

Join us for three days of exploration, creativity, photography and learning on the island.

This May (19th – 21st) photographer, stylist, event designer, and cook Krissy O’Shea of Cottage Farm and I will be hosting an intimate workshop in the charming island village of Chilmark. Known for its rolling hills, breathtaking water views and rural charm, it is home to some of the island’s most beautiful and bountiful working farms and food stories.



Our home base for two nights will be one of the island’s simple but quintessential shingled, white trimmed farmhouses. With bucolic views out over fields, a little pond and the wild Atlantic, it will afford the perfect position for daily expeditions. We will travel to a historic harbor-side fishing village, nearby farm stands, cheesemaker, flower farm, a charming in-town restaurant, and beautiful beaches.

While we explore the local food and cultural landscape on our excursions, there will be conversations and guidance in the art of the photographic narrative and the composition of the lifestyle photograph. And, there will be plenty of photo-rich opportunity as we tour the cheese making process, complete with tasting and picnic lunch at The Grey Barn and Farm, wander the grounds at Tea Lane Flower Farm and spend an afternoon learning the basics of floral design. We will also stop off at the local General Store and a farm stand or two around the island. One evening Chris Fischer, local farmer, chef, and James Beard award winning cookbook author will prepare a meal exclusively for our group gleaning inspiration from the spring season.



In addition we will head out to the tiny historic fishing village of Menemsha, slurp oysters fresh from the sea washing them down with crisp glasses of cold white wine as we walk among the narrow docks, lobster pots and fishing boats. As the sun sets out over the Vineyard Sound, we will turn our attention to a conversation with some of the area’s most knowledgeable food and photography professionals. We will spend time with members of the Edible Vineyard team, Nevette of Farm.Field.Sea, Jenn Bakos photographer and creator of T.E.L.L New EnglandElizabeth Cecil photographer and Bon Appetite contributor, Krissy, and myself. In addition to a conversation of personal journey and professional development there will be an opportunity for questions and further discussions.

While our days will be spent exploring all that the island has to offer, we will spend mornings tucked in at the farmhouse (with plenty of coffee) learning the basics of creating, shooting and styling lifestyle scenes, with a focus on the use of natural light, scene creation and prop selection. In the evenings we will focus on the simple joys of gathering, sharing meals and the camaraderie of conversation. Gathered round the table at our two dinners, this will be a time to reflect, relax and ask questions about everything from social media to pitching freelance work.

We hope you will join us in Martha’s Vineyard this May! We are looking forward to meeting you.


Gay Head


– Dates: 19th – 21st of May 2017

–  Chilmark, Martha’s Vineyard

– Price:

  • $1450 twin bed, shared bunkroom with half bath.
  • $1700 shared room with two twin beds shared bath
  • $1700 shared room with two queen beds shared bath in the properties converted barn
  • $1950 private double bed with shared bath
  • $2100 private queen bed with shared bath

– 8 participants

– 3 days of exploration of the food culture of Martha’s Vineyard & lifestyle photography

– oysters tasting and wine reception

– 2 breakfasts/brunch

– 1 picnic lunch

–  2 dinners. One with James Beard award winning chef Chris Fischer

– Tour and Tasting at Grey Barn Farms

– Tour and Floral Class, including vase and all materials

– Speaker panel of food, publishing and photography industry professionals

Materials, meals and two nights accommodation covered in the cost of the ticket

Nearest major airports are Martha’s Vineyard Airport. Providence, TF Greene. Boston, Logan

Daily ferries from Connecticut, Rhode Island & Massachusetts

Please note, airfare, ferry and transportation to the workshop is not included in the ticket price

Deposit of 50% is needed for registration and a final payment will be due May 6, 2017.

There will be no refunds or cancellation. So please ensure you are able to attend before registering

For reservation or any questions, please contact: krissyoshea@gmail.com

Fancy Dinner


Farm Stand



Remember our cookbook club (fun NY Times story here / tips on how to start your own here)? Our last meeting, a couple of months ago now, was focused on Small Victories by Julia Turshen. We read, cooked, and ate from Julia’s new release and I’ve been meaning to share some of her words of wisdom with you as well as the recipe that I made that night – Kimchi Fried Rice with Scallion Salad.

Take it away Julia….

“There’s a theory out there in the ether that even the best cooks stuggle with cooking rice. I’m afraid I’ve suffered from poor rice cooking for a long time. The fail-proof method I’ve grown to love, especially for long-grain rice, with grains that are best when kept separate (as opposed to cozy short-grain rice, where the grains hug their neighbors), is to cook rice just as you would pasta. Bring a large pot of salted water to a boil, add the rice, and boil until the grains are tender (10 to 15 minutes for most types of white rice, 35 to 40 for more types of brown rice). When the rice is done, drain it in a fine-mesh sieve and serve immediately with butter and salt, or let it cool and use it the next day for one of the best foods in the world: fried rice.

Leftover rice is best for making fried rice because the grains become very dry and then act as sponges for whatever flavors you combine them with. My favorite is cabbage kimchi, the fermented condiment that’s eaten with every meal in Korea. I came to love it when I worked on Kimchi Chronicles, the companion cookbook to the PBS program of the same name. Served with a simple scallion salad (a popular accompaniment to Korean barbecue), this is one of my favorite side dishes, and it makes for a wonderful, savory meal on its own if you top it with a fried or poached egg.”

PS. Next month our cookbook club is throwing it back and reading, cooking, and eating from The Silver Palate Cookbook. Chicken Marbella 4-EVA.



Kimchi Fried Rice with Scallion Salad from Small Victories

Serves 4


Scallion Salad:

4 scallions, roots and dark green tops trimmed off

1 tsp toasted sesame oil

1 tsp rice wine vinegar

1 tsp toasted sesame seeds

Kosher salt


Fried Rice:

One 16-ounce jar cabbage kimchi, including juice

3 Tbsp canola or vegetable oil, plus more as needed

1 small yellow onion, finely diced

2 garlic cloves, minced

Kosher salt

4 cups day-old cooked brown or white rice

1 Tbsp soy sauce, plus more as needed


To make the scallion salad: Cut the scallions thinly on the diagonal or into small matchsticks. The best way to do this is to cut each scallion into three even pieces and then cut each piece in half lengthwise. Put each piece flat-side down on your cutting board and cut into thin strips. Put the scallions, sesame oil, rice wine vinegar, and sesame seeds in a medium bowl and stir to combine. Season to taste with salt and set aside.

To make the fried rice: Put a sieve or colander over a bowl and drain the kimchi. Reserve the juice. Finely chop the kimchi and set it aside.

In a large nonstick skillet over medium-high heat, warm the canola oil. Add the onion and garlic and sprinkle with a large pinch of salt. Cook, stirring now and then, until the onion just begins to turn translucent, about 5-minutes. Turn the heat to high, add the chopped kimchi, and cook, stirring now and then, until the edges of the kimchi become ever so slightly crisp and stick to the pan, about 5 minutes.

Crumble the rice into the skillet and stir throughly to combine. Add the reserved kimchi juice and cook, stirring, until the rice is warm and red through and through from the kimchi juice, about 3 minutes. Turn off the heat, drizzle over the soy sauce, and taste for seasoning, adding a bit more salt and/or soy sauce if needed.

Transfer the fried rice to a serving bowl (or portion straight from the skillet) and top with the scallion salad. Serve immediately.



Come follow me on instagram – I’m doing a lot of fun Feeding a Family giveaways that I don’t want you to miss!



This week on Food52 I shared my favorite way to cook dried beans and how to stretch a pot of humble beans into a week of family dinners.

I was always intimidated by cooking dried beans. I would either forget to soak them ahead of time (ahhhh!) or keep them simmering in a pot, only to find them undercooked at the end of the day. After a while, I began to shy away from recipes that suggested I try it again.

Discovering the simplicity of preparing dried beans in the slow cooker has thrown my trepidation out the window. You just combine a few ingredients and turn on the machine! A few hours later you have a perfect pot of beans. Life-changing. (But if you don’t have a slow cooker, fear not: I recommend the method outlined in this recipe.)

Click here to read the full story and get four recipes from Feeding a Family including: Slow Cooker Black Beans, Buckwheat Crepes with Delicata Squash, Black Beans & Avocado, Kale & Sweet Potato Tacos on Homemade Corn Tortillas, and Black Bean Quinoa Burgers.







All photography by Elizabeth Cecil.