Kimberly Taylor In The Kitchen
Where shared meals begin
PHOTOS COURTESY OF WHERE WOMEN COOK
Photographer Kimberly Taylor always knew she’d own a property with a farm filled with animals. And while she grew up in Minnesota where gatherings were more about the people than the food, she still dreamt of the day she’d find a balance between great company and delicious homemade food to share in her home.
While away on international travels, Kimberly was always drawn to the bustling markets and cultural views on food. Captivated by how other cultures respected food and the interaction between family and friends, she made sure to impart those simple views and traditions in her life as well.
Today, she is nestled outside of Seattle, WA in a home that includes a quaint gentlemen’s farm – perfect for preparing meals for her husband and four sons and entertaining in her bright kitchen outfitted with stunning white cabinetry, countertops and even fixtures. One of her favorite features is the homemade plates and bowls sprinkled throughout that were specially crafted by her husband who enjoys dabbling in pottery. These pieces are complimented with loving-used wood cutting boards, rustic kitchen utensils, soft linens and tiny accents of blue that help create an inviting space to cook, gather and eat.
Because of Kimberly’s love of food and people, she is always eager to trek down to the local farmers market to source out fresh ingredients and harvest her homegrown bounty throughout the seasons. At the end of the day, she understands that planning and preparing a fulfilling, fuss-free meal that not only nourishes, but encourages long, leisurely dinners while sipping on wine and engaging in wonderful conversation all begins in the kitchen.
- 4 split (2 whole) chicken breasts, bone-in, skin-on
- Good quality olive oil
- 1½-2 tsp Kosher salt. plus more to taste
- 1 tsp freshly ground black pepper, plus more to taste
- ½ cup good-quality mayonnaise
- 1 1/1 Tbsp chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in half
- Preheat oven to 350 degrees. Place chicken breasts, skin side up, on a sheet pan and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes until chicken is cooked through. Set aside to cool.
- When chicken is cool, remove meat from bones, and discard skin and bones. Cut chicken into ¾-inch pieces.
- Place chicken in a bowl. Add mayonnaise, tarragon leaves, celery, grapes, 1½ – 2 teaspoons salt, and 1 teaspoon pepper, toss well.