Sunday Cooking
Braised Chicken with Preserved Lemon, Green Olives and Bay
A one-pot Sunday dinner that quietly improves itself over a few hours on the stove.
Issue No. 01 · Spring
A quiet, careful place for home cooking.
Piscine is a small editorial kitchen. We test our recipes the way you would cook them — in a real home, with the equipment most people own — and write them down with the patience they deserve.
Editor’s pick
This week, we’re cooking
All recipes
From the kitchen
Recipes worth keeping
See all
Weeknight
Leek and Potato Soup, the Right Way
A quiet four-ingredient recipe that turns on two things: cooking the leeks slowly, and not over-blending.
Baking
Skillet Cornbread for a Cold Evening
Coarse cornmeal, buttermilk, a hot cast-iron pan. We tested it twelve times so you can make it once.
Salads
A Winter Citrus Salad, Served Plainly
Three citrus fruits, good olive oil, flaky salt. Worth more than the sum of its parts.
Pantry
Brown Lentil Stew with Smoked Paprika
A pantry meal that improves overnight. Cheap, generous, and finished with a spoonful of yogurt.
Pasta
Aglio e Olio, Written Down Properly
Five ingredients, fifteen minutes, and a half-cup of starchy pasta water that does most of the work.
Sweet
A Plain Apple Cake for Any Afternoon
The kind of cake that asks for a cup of tea. Sturdy, fragrant, no decoration required.
Techniques
Learn the small movements that change a dish.
Knife work, deglazing, resting meat, building a quick pan sauce — short, illustrated explanations of the techniques that show up in our recipes again and again.
Equipment
Buy fewer things, use them for a long time.
Our equipment guides focus on the seven or eight tools that actually matter in a home kitchen — and how to take care of them so they last a decade or more.
“We write recipes the way we’d explain them to a friend over the phone — including the parts that go wrong, and what to do about them.”