Real food, made in your kitchen.

broccoli rabe

Ricotta & Broccoli Rabe Tart from Vegetables the Italian Way

A savory ricotta and broccoli rabe tart from Giulia Scarpaleggia's Vegetables the Italian Way, finished with a woven lattice.

butter

Ramp Butter

Ramp butter is three ingredients and no cooking — the fastest way we've found to stretch a two-week ramp season into a year.

butternut squash

Joshua McFadden's Butternut Squash with Sausage, Sage & Spicy Chiles from Six Seasons of Pasta

A handmade casarecce recipe from Joshua McFadden’s Six Seasons of Pasta, featuring a silky butternut squash, sausage, and sage ...

Fermented Honeydew Hot Sauce

Honeydew's cool sweetness meets fermented heat in this unexpectedly balanced sauce.

condiment

How to Make Fermented Garlic

Bold, mellow, endlessly useful — fermented garlic is the kitchen upgrade you'll use daily.

dessert

Rhubarb Galette Recipe

Tart rhubarb, rustic crust: this galette is spring's easiest showpiece.

pancakes

Fluffy Ricotta Pancakes

Homemade ricotta folded into the fluffiest pancakes a slow morning can ask for.

beets

Fermented Turmeric Beets

Golden beets and turmeric ferment into bright, tangy, jewel-toned pickles.

kombucha

Strawberry Basil Kombucha

Strawberries and basil flavor a second ferment that tastes like June.

banana

Fermented Banana Hot Sauce

Bananas in hot sauce? Trust us — sweet, gently funky, and impossible to stop using.

fermented vegetables

Fermented Sweet Potato Fries

Fermenting sweet potatoes first gives these fries unexpected depth of flavor.

Black Tea Kombucha

Classic black tea kombucha — bold, balanced, and the perfect base for any flavor experiment.