“First we eat, then we do everything else.” -M.F.K. Fisher



Dandelion Salad with Pecan Dressing | Chef Bryant TerryNeely Wang Bay Area Food Photographer



Green Salad with Citronette | Chef Kathleen WeberNeely Wang Sonoma Food Photographer



Confetti Quinoa Salad with Pistachios and Currants | Chef Cheryl ForbergQuinoa Salad | Neely Wang Photography



Winter Citrus Salad with Shaved Fennel, Red Onion and Feta Cheese | Chef Tony NajiolaNeely Wang Marin County Food Photographer



Vietnamese Spring Rollsvietnamese spring rolls 3



Braised Short Ribs with Soft Polenta | Chef John AshNeely Wang Marin Sonoma Food Photographer



Swordfish Salmoriglio | Chef Heidi KrahlingNeely Wang Marin County Food Photographer



Salmon, Shrimp and Spring Vegetables Baked in Parchment | Chef Joanne WeirNeely Wang San Francisco Food Photographer



Firehouse Favorite Braised Chicken | Chef Marvin BlandonNeely Wang | Marin Food Photographer



Cal Italia Pizza | Chef Tony GemignaniNeely Wang Food Photographer




Semolina Cavatelli with Early Girl Tomatoes, Pecorino, Mint and Bacon | Chef Adam SobelNeely Wang Bay Area Food Photography





Asian Sesame Noodle Saladrecipe for asian sesame noodle salad




Buttermilk Cornbread | Chef Tanya HollandButtermilk Cornbread Recipe




Spiced Pumpkin Cheesecake with Gingersnap Crust | Chef David LawrenceNeely Wang Food Photography | Chef David Lawrence 1300 Fillmore



Flax and Quinoa Granola Bars | Chef Marissa ChurchillNeely Wang Food Photography



Lavender Creme Brûlée | Chef Sondra BernsteinThe Girl and the Fig | Neely Wang Food Photography



Popovers with Roasted Strawberry Balsamic ButterPopovers with Roasted Balsamic Strawberry Butter





Blueberry Dutch BabyBlueberry Dutch Baby





Gluten-Free Vegan Strawberry Streusel Barsrecipe for gluten-free vegan strawberry streusel bars





Vegan Blueberry Peach Skillet Cobblerbake | blueberry peach skillet cobbler



Raw Vegan Lime Tartrawlimetart6



Gluten-Free Vegan Banana-Oatmeal CookiesBanana Oatmeal Cookies