These strawberry rhubarb cream scones are a bit different from the sturdier, biscuit-style scones I usually make. I wanted a softer texture this time—something a little more tender inside, with a crisp top and bottom.| Kelly Neil
Wanda’s salt cod fish cakes, made with summer savory and bacon fat, are a Newfoundland classic I first shared in my Chronicle Herald column.| Kelly Neil
Welcome to kellyneil.com, where I share my food photography along with easy recipes for home bakers and cooks.| Kelly Neil