26cards in the box, and room for yours
A shared box of recipes people actually cook. Flip through by craving, save your keepers, and rate what you made.
The box
35 minOne pot, thirty-five minutes, and a silky lemon sauce that clings to every piece of orzo.
30 minA weeknight ramen built on a shortcut miso broth that tastes like it simmered all day.
25 minCold noodles in a nutty sesame dressing, sharpened by ten-minute pickles.
1 hA thick Tuscan bread soup that gets better every day it sits in the fridge.
1 h 35The Sunday bird. A whole chicken rubbed with garlic butter, roasted over halved lemons until the skin crackles. Squeeze the hot lemons into the pan juices.
25 minFour ingredients and fifteen minutes, the way it is served in a Venetian trattoria at ten at night. Good tomatoes and patience do all the work.
35 minChickpeas in a tangy, gingery tomato gravy that comes together from the cupboard. Better the next day, if any survives.
1 hCrisp-bottomed, juicy potstickers pleated at the kitchen table. Make a double batch: they freeze beautifully and cook from frozen.
30 minA weeknight ramen built on a shortcut miso-butter broth that tastes like it simmered all day. Sweet corn, a jammy egg, done before the kettle cools.
20 minBuckwheat noodles rinsed ice-cold and dipped in a nutty, salty sesame sauce. The answer to every too-hot evening.
1 hA thick Tuscan bread soup that gets better every day it sits in the fridge. Thick enough to stand a spoon in.