About Fork Knife Swoon
Hi! I’m Laura. Welcome to Fork Knife Swoon! I founded FKS in 2011 as a creative cooking outlet while working as an interior designer in San Francisco. What began as a little place on the web for me to share my love of cooking beautiful, delicious food soon became much more than a hobby. From its beginnings in a tiny, studio apartment — and an even tinier kitchen — atop Nob Hill, Fork Knife Swoon has grown into a full-time endeavor and now reaches thousands of readers each day.
I focus on creating simple, approachable and delicious recipes driven by seasonal produce and whole foods, with the home cook in mind.
I believe that entertaining at home should feel effortless and fun – for both you and your guests. It’s all about creating lasting memories with family and friends. Being a great host doesn’t depend on fancy, complicated dishes, but rather on making everyone feel welcome – and treating them to flavorful, home-cooked meals.
About the Girl
I grew up in the coastal community of Santa Barbara, CA, surrounded by a family of passionate home cooks and bakers. My love of food was cultivated early through family meals and travel to some of the world’s best culinary destinations. Many of my fondest memories are centered around the kitchen and cooking together as a family.
There remains nothing more comforting than the smell of my mother baking her famous — and still secret — recipe for Pumpkin Bread, which she’s made for as long as I can remember.
I was fortunate to live in a place where local produce is abundant year-round and my parents tend a large vegetable garden and fruit trees. I grew up playing outside barefoot, nibbling fresh raspberries and tomatoes in the garden and plucking avocados and sun-ripened peaches off the trees. These formative experiences helped lead to my life-long appreciation of cooking and eating seasonally.
Meals in exotic locales are firmly entrenched in family lore as well. Those tales include a dinner at a fine restaurant in Paris, when I – at 12-years-old – ordered a calves foot and pigs ear salad; the time, when as a teenager, I was “traded” to a gregarious waiter in Venice for an out-of-this-world Italian supper; and the presentation of a whole, arms-length fish — scales and all — served al fresco on the banks of the Mekong River in Vietnam. These stories and more remain rooted in the family dialog.
When we are gathered around the table we can’t help but talk about other meals, past and present. Food is always only a sentence away.
Classically trained in fine art and interior architecture, I landed my dream job after graduate school as an interior designer for a high-end architecture and interiors firm in San Francisco, and got my start designing upscale hotels, restaurants and residences around the world.
… And then I went and fell in love, and it wasn’t long before I followed my heart and my Honey to Georgia. I quickly adjusted to living in the Deep South, and easily embraced the charms of southern hospitality, a slower pace of life, and the big plates of southern BBQ. I currently reside in central North Carolina with my handsome Honey and adorable pup.
My food philosophy
I believe sitting down to a home-cooked meal is one of life’s greatest pleasures. Whether you’re celebrating the little details of life’s beautiful moments, or major accomplishments, sharing a meal brings great joy.
I love simple, healthy, whole foods with the occasional sweet indulgence. I cook with local, organic ingredients whenever possible and focus on flavorful, seasonal dishes. While not strictly vegetarian, I do cook my share of vegetable-centric recipes.
I subscribe to the thinking that supporting local community farmers creates a better, safer, more equal and sustainable food system.
Knowing where my food comes from is important to me, and I regularly shop at farmers markets and farm stands, and seek out local, seasonal produce at the grocery store. I enjoy cultivating relationships with local farmers, ranchers and artisans every step of the way.
While I am committed to healthy, seasonal eating, I’m not above a few exceptions. That includes starting most mornings with an espresso. And I love to wind down with a craft beer or scoop of ice cream at the end of the day.