Bread & Baking
Focaccia on a Hot Afternoon
Lou Bertillon does not bake bread in July, except for this one. Olive oil, rosemary, a kitchen with the windows open, and forty-five minutes of patience.
Open Burner
Cooking, slowly, mostly on Tuesdays.
tools · This week's feature
The Mortar and Pestle That Earns Its Shelf Space
Rosa Whittaker resisted buying one for eight years. Then she did, and she uses it five nights a week.
From the kitchen
All recipes →
Kitchen Notes
What the Fridge Becomes When You Stop Shopping for the Week
A small experiment from a Halifax apartment: three months of daily shopping instead of weekly, and what changed in the kitchen.
Pantry
What a Good Stock Jar Earns Its Keep By
Bread & Baking
The Bread You Bake for Someone Who Is Sick
Weeknight
The Broth Bowl as a Weeknight Default, in Three Variations
Preserving
Smoked Trout on the Back Porch
Slow Cooking
An Overnight Pot of Pho Broth on a Quiet Stove
Drinks
The House Amaro: A Bottle of Averna and the End of the Meal
Bread & Baking
The Kettle Loaf and the Cold Apartment
Kitchen Notes
The Kettle as the Day's Metronome
Tools
The Stove-Top Coffee Pot as a Daily Machine
Pantry
A Mustard Jar Rotation
Browse
Table of contents
No. 01
Weeknight
Cooking on a school night, honestly.
No. 02
Bread & Baking
Loaves, rolls, focaccia, slow flour.
No. 03
Pantry
What's on the shelf, and how to use it.
No. 04
Tools
Knives, pans, kettles, the small cooking machines.
No. 05
Kitchen Notes
Pieces about the act of cooking itself.
No. 06
Slow Cooking
Long-cook dishes for cold afternoons.
No. 07
Preserving
Pickles, jams, salt, smoke, dehydration.
No. 08
Drinks
What we drink with what we cook.
"Cooking, slowly, mostly on Tuesdays."
— Lou Bertillon · Editor in chief
Notes from the back of the cupboard
Drinks
The Second Coffee: A Pour-Over Routine for the 10:30 Cup
Rosa Whittaker has a morning drip and an 10:30 pour-over. The two cups do different work, and after six years she has stopped pretending one is better than the other.
Pantry
The Olive Oil Bottle You Actually Finish
Sam Park argues for keeping two olive oils on the counter, not five, and explains how to choose them without spending a small fortune.
Weeknight
A Fifteen-Minute Tomato and White Bean Stew for the Coldest Tuesday in May
Adrian Coate cooks a stew from two cans and an onion in the time it takes the rain to start — a defence of the pantry dinner as the honest end of a hard day.
Slow Cooking
A Shoulder of Lamb and a Bottle of Wine
On a wet Saturday in May, Lou Bertillon braised a four-pound lamb shoulder in a bottle of Cahors for seven hours. She did almost nothing while it cooked, and ate it that evening with her brother and a loaf of yesterday's bread.
Preserving
Salt-Cured Egg Yolks
Sam Park keeps a tray of curing yolks in his refrigerator most weekends. By Wednesday they are firm enough to grate over rice.
Tools
The Half-Sheet Pan, Tested Over Twelve Years
Adrian Coate has roasted on the same Vollrath half-sheet since 2013. The corners are still square. He explains why this matters.
Kitchen Notes
The Tuesday Dinner Rule
A six-month log of weeknight cooking that revealed a small, useful pattern: dinner gets easier when you stop trying to make it special.
Masthead
Cooks & contributors
The Sunday note
A short letter every Sunday morning.
One piece we published, one we read elsewhere. No ads, no tracking.