A Holiday Kitchen Tour with Kayley McCabe

Kayley has been a creative force behind Farmhouse for nearly a decade. Her distinctive style and beloved recipes have shaped much of the aesthetic you've come to know and love — from her famous blueberry pie and French onion soup to those adorable sugar cookies.

We asked Kayley about her creative path and process, her favorite rituals, and her must-have Farmhouse pieces.

Step inside her kitchen as she prepares for the holidays, surrounded by the pieces that inspire her most — and discover the one thing she believes every aspiring home cook should master.

What are some of your first memories in the kitchen, and what inspired your love of cooking?

Growing up, I was obsessed with the arts. Working with food in the kitchen was just another medium of self-expression…one that makes a lot of people happy!

My father made a gourmet meal every Sunday, and loved food in general. His influence was far-reaching and gave me a sense for how cooking can be a method for showing love.

What was your path to becoming a photographer, recipe developer, and blogger?

I went the culinary route because I decided if I was going to put time and money into schooling, I darn well better enjoy what I was doing.

My career path was a natural evolution. It started with cataloging the recipes I would develop with an accompanying picture. At some point, I became more obsessed with the art of photography and taught myself what I needed to know to create what I wanted.

How and when did you start working with Farmhouse?

The Yellowware and Pantry Bowls are always in heavy rotation. Almost everything I make gets served in Harvest Bowls.

Windsor Candlelight and the Pantry Tealight cannot be lived without :)

Heirloom beauty, utility, and durability — what’s not to love?

What inspires you when you are crafting new recipes?

Experience. The best way to get inspired is by trying new things. So many dishes or drinks were first encountered at a restaurant somewhere in the world and then had to be replicated at home.

Seasonal produce is always a big one for me. When you start with something in such perfect form, there are a thousand different directions you can go from there.

Developing recipes, styling, photography, and editing are all creative but in different ways — do you prefer one over the others?

I suppose I bore easily. Moving between these keeps me on my toes and feeling refreshed.

How do you and James like to collaborate? What do you enjoy doing together creatively?

Almost everything is a collaboration in our work and personal life. If I’m shooting, he’s happy to help build a beautiful set, even down to the crafting of the backdrops.

I sneak his hands into a lot of my photos (and apparently have run up quite the tab for his modeling work).

A personal example? We love to entertain, and while I focus on food and drinks, James will create a cozy and inviting atmosphere. He doesn’t just design candlelight; it’s a heavily utilized part of our lifestyle.

What's it like living on two coasts? How do Utah, Rhode Island, and Vermont inspire you?

It’s busy, of course. But beautiful. And I get the best of all worlds, in a way. All three places are distinctly different, and have unique things to offer.

What are your other hobbies outside of the kitchen and photography?

I love a puzzle. I keep one out on a table at all times in Utah. It’s an excellent stress reliever. I spend plenty of time taking long walks and reading. Playing the piano, painting, and singing all work their way in occasionally.

Do you have a regular morning ritual? What does that look like?

It changes based on location. In Utah, it’s the hustle and bustle of getting children out the door to school. In Rhode Island, the morning routine usually involves sitting around a roaring fire that James made, drinking coffee together (bonus points for whoever prepped it the night before), then a walk.

What is your favorite thing to cook for yourself, and your favorite thing to cook for others? What is a go-to meal for you and James?

Just me? A steak and some sauerkraut. For others? Something that can be made in bulk with low effort — chicken quarters with lemons and olives, or a braised meat dish of some sort. James and I celebrate Steak Friday every other week, always featuring a tenderloin, and sometimes served with oven-roasted fries on the side.

What recipe would you suggest for someone just starting out in their cooking journey?

Master eggs. Figure out how to cook the perfect sunny-side up, scramble, poached, soft-boiled, etc. If you master eggs, you can cook anything.