“I won’t blog just to have something up,” explains Kehdy. “From the beginning, I focused on quality over quantity. I think that is really important at first.”
This approach has worked from her first dishes of hummus and tum, a garlic mayonnaise, to the more complicated ones like semolina pancakes with honeycomb ricotta and almond butter. Kehdy plans her recipes six months in advance, meeting with her photographer Sarka Babicka to decide on themes, colors and other possible tie-ins.