The archive
Everything we have published
An Astro food blog theme built around recipes: scalable ingredient lists, a numbered method you can tick off, weeknight dinners, long Sunday cooks, baking, and the writing in between.
31 posts · Page 1 of 3
The Tomato Salad That Needs Nothing Else
Good tomatoes, salt, and twenty minutes of doing nothing. Every other ingredient on the list is optional and most of them are a mistake.
No-Knead Focaccia with Too Much Olive Oil
A wet dough, an overnight rise in the fridge, and more oil in the pan than you will be comfortable with. That discomfort is the recipe.
Olive Oil Cake with Blood Orange
One bowl, a whisk, and an oil you would happily eat on bread. It improves for two days, which makes it the most useful cake I know.
Charred Broccoli with Anchovy Butter
Broccoli cooked hard enough to blacken at the edges, then finished in a butter that no one will identify as fish. Fifteen minutes, one pan.
Tomato Butter Pasta in Fifteen Minutes
A tin of tomatoes, a lot of butter, and one onion you throw away at the end. It is the shortest good pasta sauce there is.
Crispy Rice with Fried Eggs and Chilli Oil
Cold rice pressed into a hot pan until the underside turns to a crust. The eggs are the easy part; the crust is the reason.
Sheet-Pan Chicken with Gochujang Butter
Thighs, one tray, and a butter that goes under the skin rather than on top of it. Forty minutes, and almost all of it is oven time.
White Bean Stew with Lemon and Dill
Two tins, a lot of olive oil, and enough lemon to make it taste like a decision rather than a fallback.
The Ragù That Improves Overnight
Three hours on Sunday for two dinners in the week. Made a day early it is measurably better, and that is not nostalgia — it is emulsion.
Roast Chicken Over Torn Potatoes
Dry-brined the night before, roasted hot, and sitting on potatoes torn rather than cut. One bird, one tin, no gravy to make.
Short Ribs Braised in Red Wine
The cheapest impressive thing you can cook. Four hours in the oven, one of which you spend browning properly, and none of which is difficult.
A Pot of Chickpeas Worth the Soak
Dried chickpeas, cooked with an onion and a lot of olive oil, are a different ingredient from the tinned kind. Once a week is enough.
