W33 · 2026-08-11
Sweet corn, a hot skillet, and the last full market week
The corn at the market is at its sweetest. We pulled the kernels, kept the batter simple, and filled the skillet twice.
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Every meal we've made and every thing we've loved, in one place. Newest first. Tap any card to read the story and get the recipe.
Seasonal recipes
W32 · 2026-08-03
Heirloom tomatoes, mozzarella, and the case for doing nothing
Peak tomatoes, good mozzarella, basil from the garden, and a bottle of olive oil — the no-cook dinner that needs no recipe.
W31 · 2026-08-02
The peaches changed the dinner plan
Soft peaches changed the whole dinner plan. Here's the cobbler we made instead.
W31 · 2026-07-27
Stone fruit crisp, for the week the peaches peak
Peaches, plums, and nectarines under a buttery oat topping — the dessert that uses up the market haul and fills the kitchen with summer.
W30 · 2026-07-20
Cold soba for the days it's too hot to cook
Buckwheat noodles, a sesame-miso dressing, and a stack of crisp vegetables — lunch in the time it takes the water to boil.
W29 · 2026-07-13
Herb chicken off the grill, the way July wants it
We marinated the chicken in olive oil, lemon, and a handful of garden herbs, then let the coals do the rest.
W23 · 2026-06-01
Early cherries and the clafoutis that welcomed summer
The first cherries of the year landed at the market, and we did the only reasonable thing: baked them into a warm, custardy clafoutis and ate it straight from the pan.
W22 · 2026-05-25
Shelling peas, stirring risotto, and a Sunday that moved slowly
The shelling peas were fat and sweet, so we spent a lazy Sunday shelling them into a bowl and stirring them into a proper risotto. It took time. That was the point.
W21 · 2026-05-18
Market strawberries, real whipped cream, and the first shortcakes of the season
The strawberries at the market were the first real ones of the year — small, dark, and impossibly sweet. We made shortcakes and ate them on the porch.
W20 · 2026-05-11
Radishes, good bread, and the case for a lunch that takes five minutes
The radishes at the market were small, peppery, and perfect. We sliced them thin, piled them on toasted bread with butter and herbs, and ate lunch standing at the counter.
W19 · 2026-05-04
Rhubarb, a crumb topping, and the first cake of spring
The rhubarb was pink and sour and perfect, so we did the only reasonable thing: baked it into a coffee cake with a serious crumb top. It lasted two days. It was that good.
W18 · 2026-04-27
Sugar snap peas, a hot wok, and the fastest dinner of the spring
The snap peas at the market were so good we ate half of them raw on the way home. The other half went into a hot wok with garlic and sesame — done in four minutes.
W17 · 2026-04-20
Skillet flatbreads, spring herbs, and the case for a lazy dinner
The chives and dill were up in the garden, so we tore some up and put them in bread. Twenty minutes later we had warm flatbreads and no regrets.
W16 · 2026-04-13
The first asparagus of the year, and the pasta that let it shine
The market finally had asparagus — thin, green, and worth every minute of waiting. We kept it simple: spring pasta, lemon, and a shower of pecorino.
W15 · 2026-04-06
Lemon ricotta pancakes, a slow morning, and the first real spring breakfast
Tender, soufflé-light pancakes made with ricotta and lemon zest, dusted with powdered sugar — the breakfast that announces spring has actually arrived.
W14 · 2026-03-30
Herb-roasted lamb, a spring table, and the dinner that gathers everyone
A leg of lamb rubbed with garlic, rosemary, and lemon, roasted until rosy and tender — the Easter dinner that gathers everyone around the table.
W13 · 2026-03-23
Spring onions, a hot pan, and the omelette that tastes like the season turning
A soft, golden omelette folded around sweet spring onions and a shower of cheese — the five-minute dinner that tastes like the season turning.
W12 · 2026-03-16
Corned beef, a long simmer, and the dinner that marks the turn of the season
Corned beef simmered low and slow with cabbage, carrots, and potatoes until everything is tender and the kitchen smells like the turn of the season.
W11 · 2026-03-09
Crispy chicken thighs, a hot skillet, and the weeknight dinner that never misses
Bone-in chicken thighs seared skin-side down until the skin shatters, then finished in the oven with lemon and thyme. The weeknight dinner we make when we need a win.
W10 · 2026-03-02
Irish soda bread, a hot oven, and the loaf that needs no waiting
A crusty, craggy soda bread made with buttermilk and a cross cut in the top — the loaf that goes from bowl to oven in ten minutes and fills the house with the smell of baking.
W9 · 2026-02-23
Mushroom barley soup, a slow pot, and the last stretch of winter
Earthy mushrooms, chewy barley, and a broth that tastes like it's been simmering all day — the soup that carries us through the last stretch of February.
W8 · 2026-02-16
Lemon ricotta gnocchi, a floured counter, and the softest dinner of February
Cloud-soft ricotta gnocchi with lemon zest, browned butter, and a shower of cheese. The February dinner that tastes like a promise of spring.
W7 · 2026-02-09
Short ribs, a long braise, and the dinner that took all afternoon
Beef short ribs braised in wine and broth until they're spoon-tender, with mushrooms and a glossy sauce. The dinner we started at noon and ate at six, and would happily do again.
W6 · 2026-02-02
Whole-grain pancakes, a slow Saturday, and the last of the winter honey
Fluffy buttermilk pancakes made with whole-grain flour and a spoonful of honey — the Saturday breakfast we make when we want the morning to move slowly.
W5 · 2026-01-26
A pot of lentil soup, a heap of kale, and the coldest week of the year
Lentils simmered with garlic and smoked paprika, finished with a heap of kale and a shower of cheese. The soup we made twice in one week because it was that good.
W4 · 2026-01-19
A Sunday braise, a bottle of wine, and the smell of January
Chicken braised low and slow with wine, mushrooms, and pearl onions until it falls off the bone. The kind of Sunday dinner that fills the whole house with the smell of January.
W3 · 2026-01-12
One pan, a pile of roots, and the easiest dinner of January
Carrots, parsnips, and potatoes, tossed in oil and paprika and roasted in one skillet until the edges caramelize. The whole dinner fits in one pan, and the leftovers are even better.
W2 · 2026-01-05
Citrus, winter greens, and the first salad of the new year
January citrus is at its peak, so we built a salad around it — bitter greens, juicy segments, toasted seeds, and a honey-lemon dressing. It's the bright thing January needs.
Things we love
W33 · 2026-08-10
The linen shirt that made August bearable
We spent a month in a 100% linen button-up — the one shirt that kept its cool when the forecast said otherwise.
W27 · 2026-06-29
The white tee that's worth the money
We wore one pima cotton crew-neck for three straight weeks of washing, gardening, and long dinners — and finally understood the price tag.
W26 · 2026-06-22
The belt that ended the belt problem
We bought one full-grain leather belt built like a tool — and retired the four that had been holding our pants up by luck.
W25 · 2026-06-15
The linen sheets that changed how we sleep in June
We swapped the cotton percale for stonewashed European linen and stopped waking up in the middle of warm nights.
W24 · 2026-06-08
The jeans that earned a permanent spot in the rotation
We spent a month in a pair of honest straight-leg jeans — the ones that finally retired the two pairs that never fit right.
