Anne's Kitchen Table
Est. 2009 · Portland, Oregon
A quarterly, 32-page print companion mailed free, every season, to the readers who still want something to hold. Built in the same farmhouse kitchen where this whole thing started sixteen years ago.
Cover · Winter 2024 · Issue No. 47
The Current Issue
Forty-eight pages of slow Sunday cooking: a pot-roast master class from Anne's mother-in-law, a quiet defense of the Bundt pan, and a letter Anne wrote at the kitchen table one January morning about why she still believes in the printed page. Mailed in mid-December to subscribers across 19 states.
Cover Recipe
A 4-hour, low-oven, no-fuss braise tested 11 times in 6 home kitchens — served with brown butter mashed potatoes and a quick horseradish cream.
Equipment
Why this one 1970s piece of aluminum deserves the empty drawer space, plus four cakes that prove it.
Essay
On cooking for two after a house that used to seat ten, and the small rituals that keep a kitchen warm in February.
The Back Catalog
Every season since 2009, one printed journal — 47 issues and counting. Each cover is shot in natural daylight on the same wooden table where the magazine is mailed from.
Autumn 2024
Summer 2024
Spring 2024
Winter 2023
Autumn 2023
Summer 2023
Every cover is printed on uncoated cream stock. We don't crop the bleed; we let the food sit where the printer puts it.
A Note From Anne
“I started this print quarterly because I missed paper. I missed turning a page with floury fingers and not caring if the screen timed out. The Kitchen Table Journal isn't a newsletter in a thin disguise — it's a real 32-page magazine, mailed four times a year to 22,000 people who asked for one more thing to read at the kitchen table. If that's you, we'd love to send you the next one.”
Anne Whitfield Editor-in-Chief · Anne's Kitchen Table, LLC
Choose What Fits Your Kitchen
Both are free. The newsletter arrives every Tuesday morning and takes about four minutes to read. The Journal arrives by post four times a year, weighs almost nothing, and looks at home next to the salt cellar.
Weekly · Email
For readers who want Tuesday morning recipes in their inbox.
Free · No print · Cancel anytime
Subscribe to the NewsletterQuarterly · Print
For readers who want something to hold, dog-ear, and keep on the counter.
Free with an annual print commitment · Mailed from Portland, OR
Join the Print ListMost readers start with the newsletter, then add the Journal when they realize they want a paper thing too.
One Last Thing
Drop your email below and you'll get the next Tuesday morning recipe in your inbox — and your name on the list for the next printed Journal when it leaves the farmhouse in mid-December. Free, both of them, no catch.
