Issue Nº 02 — Spring Table
A small kitchen notebook of seasonal stews, rustic bakes, and the weeknight things worth making twice. No long backstories — just recipes that work.
The current issue
A jammy, tangy-sweet preserve that captures the first blush of summer in a jar. Tart spring rhubarb meets ruby-red strawberries, slow-simmered with shallots, ginger, and warm spices until everything collapses into a glossy, spoonable chutney with just enough bite to wake up a cheese board.
May 19, 2026
Farfalle tossed in a creamy cajun sauce with chicken, Polish sausage, and the holy trinity of onion, celery and bell pepper. A weeknight one-skillet pasta.
May 20, 2022
My favorite breakfast muffin recipe. You can make it with turkey bacon instead and use low-fat yogurt and milk to make it 'leaner' but equally delicious.
August 24, 2020
I don't know about you, but I love scones! Few things in life are more pleasant than a quiet morning, coffee, and your favorite scone. Scones are usually made with heavy whipping cream — this recipe uses buttermilk instead. Enjoy!
August 23, 2020
A series
Dumplings are universal. Many cuisines have their own version of these balls of dough — savory or sweet, steamed, boiled, or pan-fried. Let your taste buds take you around the world, one dumpling at a time.
From the archive
Years of weekend cooking, slow Saturdays, and weeknight experiments — gathered here in one place.
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About the kitchen
This is a personal notebook of dishes I keep coming back to — Polish stews from my grandmother, scones for slow Saturdays, and whatever the market has that week. Pull up a chair.
