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New chef-crafted menu every Monday
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Free delivery on boxes over $60
Farm-fresh, never frozen
Est. 2019 in a tiny kitchen
It started with a burnt risotto.
Two tired friends, one ambitious Tuesday and a pan of very crispy rice. We realized the problem wasn’t cooking — it was everything before it: the planning, the shopping, the half-used bunches of herbs.
So we built the service we wanted: chef-designed recipes, ingredients from farms we trust, portioned to the gram and delivered to your door. Just the fun part left.
— Ines & Theo, co-founders
What we cook by.
Seasonal first
We build menus around what’s growing, not what’s trending.
Waste less
Exact portions, recyclable boxes and zero sad leftovers.
Cook with joy
Recipes that are fun to make, not just fast to finish.
Pay fairly
Long-term contracts and fair prices for every grower.
the year we burnt our first risotto
independent farms & makers
kitchens cooking with us weekly
dinners delivered (and counting)
Grower spotlight
“They tell us what they need six weeks out. For a small farm, that kind of certainty changes everything.”
Samuel Okafor · Blue Heron Farm, Hudson Valley
