Est. 2009 · Portland, Oregon · The Recipe Archive
Sixteen years, 1,400+ recipes, one farmhouse kitchen in southeast Portland. Every recipe below has been cooked at this table, photographed in the daylight by the window, and re-tested by 38 home cooks across 19 states before it ever showed up on your screen. Pull up a chair — pick a season, pick a course, and let me tell you what I'm making this week.
This week at the kitchen table
Five recipes I'm leaning on this week, plus the one I'm sending to my sister in Minneapolis because she asked for "something that tastes like a hug." All tested at this table, photographed in the morning light, ready for yours.
Editor's Pick · Dessert
The crisp I make every October until the apples run out. Brown the butter until it smells like toasted hazelnuts, fold it into the oats, and don't skip the flaky salt on top. Anne's note: serve it warm, with ice cream that has melted just enough to pool in the corners.
Weeknight · Soup
Sunday Supper · Main
Weekend · Breakfast
A note from Anne
In 2009, I started this site from a 1920s farmhouse kitchen in southeast Portland because I was tired of recipe blogs that published a photograph of something they had never actually made. I cooked from a lot of them. They lied to me. A lot.
So we built a different kind of test kitchen. Three full-time editors, a freelance testing team of 38 home cooks spread across 19 states, and one stubborn rule: a recipe does not get published until it has been cooked — start to finish, in a real home kitchen — at least three separate times by three separate people.
That's why every recipe on this page carries a small "Tested-By" badge in the corner with a number on it. That number is the count of home-cook re-tests a recipe passed before we let it out the door. The brown butter apple crisp above? Forty-one. The weeknight pasta with white beans and lemon? Twenty-nine. Some of the more finicky baking projects have crossed sixty.
It is slower. It is more expensive. It means we publish maybe 80 new recipes a year when other sites push 800. But it also means that when you click a recipe here on a Tuesday at six o'clock — tired, hungry, out of ideas — the thing on the other side of that link is going to work. I stake my name on it.
If a recipe ever fails you, write to me at [email protected]. I answer every email personally. If we broke something, we fix it and we re-test. That is the whole promise.
— Anne
Editor-in-Chief & Head Recipe Tester, Anne's Kitchen Table
Browse by course
1,400+ recipes, eight doors in. Pick the one that matches what you're hungry for tonight.
Or by how you eat
Reader favorites from the archive
A small taste of the 1,400+ recipes already at this table — pulled from the most-photographed, most-commented, most-bookmarked posts of the last year. If you're new here, start anywhere. If you're not, you probably already know which one you're opening first.
Weeknight · 25 min
The weeknight pasta my partner requests by name. One pot, twenty minutes, the kind of dish that quietly becomes a permanent rotation.
Baking · Beginner
Mix at 9 p.m., shape at 9 a.m., eat by lunch. The bread that taught a generation of home bakers that they could, in fact, make bread.
Sunday Supper · Comfort
The recipe I make when someone in my family has had a hard week. Buttermilk crust, herbed gravy, the kitchen smells like someone's grandmother came over.
Drinks · Pantry
Two drinks, one post. The cold brew I make by the half-gallon on Sundays, and the iced latte that makes Tuesday morning feel like a small ceremony.
Sides · Sheet Pan
The side dish I bring to every dinner party in October. One pan, forty minutes, and the leftovers are better the next day on grain bowls.
Dessert · Summer
If you've been afraid of pie, this is the pie. No pie plate, no crimping, no perfectionism required. Fold the dough, trust the oven, eat the evidence.
