About Marlowe & Tate

Most weeks begin the same way: one of us brings home an idea, the other asks what dinner has to do with it, and before long the worktable is covered. Sometimes that becomes a recipe. Sometimes it's a sweater, a knife, or the glass we reach for after the kitchen is clean.

We write while the details are still close enough to remember — the burner that ran hot, the extra ten minutes the onions needed, the cuff that sat better after a wash. If something came from a maker's measurements or another published source, we say so plainly.

We'd rather leave you with one useful story than a week's worth of filler. So the journal grows at the pace of our actual projects, with enough detail for you to try the good parts and sidestep the annoying ones.

Their editorial approach

We begin at our own table

We choose something we're already cooking, wearing, repairing, or setting out for friends. If it isn't part of our week, it waits.

We keep the messy middle

The useful part is often the second try: the torn crust, the damp hem, the pan we should have heated longer. We leave those turns in the story.

We tell you where a detail came from

Our own notes sound like our own notes. Measurements, materials, and maker specifications are labeled so you can tell what we observed and what we looked up.

We mention the hitch

A lovely skillet can still be heavy. A good shirt can still wrinkle before lunch. We include the thing that might make it wrong for your kitchen or closet.

We come back with a pencil

If a timing changes, a link points to the wrong size, or a better explanation turns up, we revise the page. The date may stay put; the note gets better.