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    Best Bluedot Living Kitchen Photos of 2025

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    We had so much fun collecting our favorite Bluedot Living Kitchen photos from the past year.

    person working in garden looking at camera smiling
    Laura McLean shared her tips for growing herbs at home. Who knew it was so simple and so rewarding? – Photo by Randi Baird

    caroline saunders making vegan chocolate-orange ganache cake bikes
    Caroline Saunders developed these delicious Vegan Chocolate-Orange Ganache Cake Bites while working her first catering gig for the climate magazine Grist. – Photo by Jeremy Driesen

    man juggling vegetables in kitchen
    Jim Miller shared his journey from being an enthusiastic carnivore to becoming a “reducitarian” who eats significantly less meat. – Photo by Justin McChesney-Wachs

    shelburne farms inn sheep
    At Shelburne Farms Inn, they not only host guests in their charming 24-bedroom Vermont cottage, but they also teach visitors about farming, food, and sustainability … and make darn good cheese. – Photo by Jared Vincent, Shelburne Farms

    overhead shot of hands sorting seed pods
    We dug deep into the impacts of climate change on cardamom, and learned what may help preserve the Queen of Spices. – Photo courtesy of Diaspora Co.

    camp site overlooking a lake
    With the right preparation, gear, and recipes, cooking while camping can be simple and sustainable. – Photo courtesy of Kelsey Perrett

    three colorful outdoor smoothie bowls featuring a variety of fruits
    Nicole Litvack served up summer in a smoothie bowl with three colorful recipes. – Photo by Nicole Litvack

    grain salad main recipe with-dressing
    Eating healthy and preventing food waste are made as easy as 1-2-3-4 with this guide to an endlessly riffable grain salad. – Photo by Vanessa Seder

    buckwheat breakfast pancakes served on a plate topped with blueberries
    Bluedot Living Kitchen editor Nicki Miller shared her recipe for fluffy One-Bowl Blueberry Buckwheat Pancakes. – Photo by Justin McChesney-Wachs

    a man cooking veggie burgers on the grill
    Nothing makes us happier than homemade veggie burgers that actually hold up on the grill! – Photo by Justin McChesney-Wachs

    a table of food
    Located in the middle of a gorgeous state park in Marin County, Mable’s serves up food sourced from local ingredients and maintains a zero-waste policy. – Photo by Michael Lax

    Khmer Cambodian green mango salad with shrimp smoked fish
    The vibrant culinary traditions of Cambodian culture have quietly thrived in Maine thanks to Khmer Maine. This crunchy Cambodian salad hits all the right notes: tangy, sweet, salty, and spicy. – Photo by Vanessa Seder

    plant-based mushroom pasta in a bowl
    Justin McChesney-Wachs shared three easy weeknight pasta dishes, including this silky plant-based mushroom pasta. – Photo by Justin McChesney-Wachs

    ann and don in their kitchen
    Anne Berwick and her husband Don from our story about their environmentalism (and their cooking). – Photo by Randi Baird

    volunteers and staff at eastie farm
    Volunteers and staff at Eastie Farm — which has seven growing sites in East Boston for growing food, community, and connection. – Photo courtesy of Eastie Farm

    Mt. Hood Organic Farm
    Teresa Bergen took us on a tour around Oregon's Fruit Loop, where pear farmers are adapting to a changing climate. – Photo by Teresa Bergen

    summer squashes on a plate
    This recipe for a light summer supper is the best way to use up a surplus of zucchini from the garden! – Photo by Vanessa Seder

    people foraging in brooklyn
    “Wildman” Steve Brill has guided New Yorkers in foraging wild foods since 1986. Bluedot sent Caroline Saunders on one of his tours to see what she could find growing in Prospect Park. – Photo by Jeremy Driesen

    sweet and spicy glazed plant-based meatloaf served with sides
    As part of her ongoing mission to provide plant-based swaps for animal protein, Annabelle Waugh gave an upgrade to a classic comfort food: meatloaf. – Photo by Annabelle Waugh

    two farmers in SHI's Honduras program
    Two farmers in Sustainable Harvest International’s Honduras program tend to a compost pile that is shared with the local community. – Photo courtesy of Sustainable Harvest International

    chicken tacos with topppings
    Taco night is always fun! Make roast chicken earlier in the week and kick off the weekend with leftover chicken tacos topped with all your favorite trimmings. – Photo by Justin McChesney-Wachs

    susan owens and her husband charles in front of their cabin in north carolina
    Susan Owen and her husband, Charles, at their cabin in North Carolina, where she grows America's forgotten fruit: pawpaws. – Photo by Charles Harris

    dairy cows
    These happy cows live on the only dairy farm in their county that’s left. Dr. James Farmer raises them while researching grazing and soil systems. – Photo courtesy of James Farmer

    cranberry and clementine rolls
    These tender, fluffy Cranberry and Clementine Breakfast Rolls make a great addition to a leisurely holiday brunch. – Photo by Vanessa Seder

    hummus and veggies and pita bread
    All you need is a jar of tahini, chickpeas, lemon, olive oil, staple herbs and spices, and you can have hummus in minutes. Cut up veggies and pita for a simple yet elegant spread. – Photo by Randi Baird

    Stuffed Delicata Squash
    Whether served as a hearty main dish or a festive side, this stuffed winter squash is sure to impress at any gathering. – Photo by Vanessa Seder

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