Archive
Every plan we have published stays here permanently, so you can cook a past week again.
2026
Sep 7 – Sep 13
Week of September 7
Labour Day opens the week on the grill, then the cooking turns indoors as the weather does. Apples, beets and the last sweetcorn carry the middle of the week, and the weekend ends on a whole roast chicken with root vegetables. Two dinners step outside American cooking.
Featuring Eggplant parmesan with basil and Beef and vegetable sukiyaki hot pot
Aug 31 – Sep 6
Week of August 31
The week summer hands over to autumn. Tomatoes, corn and blueberries are still worth buying, so they carry the weekend, while the first cool-weather bowls turn up midweek in a squash soup and a beef and barley stew. Two meals step outside American cooking, both at dinner.
Featuring Miso-glazed salmon with cucumber salad and Sheet-pan gnocchi with tomatoes, mozzarella and basil
Aug 24 – Aug 30
Week of August 24
The last full week of August, cooked mostly out of the late-summer haul: corn, tomatoes, blueberries and green beans. Weeknight dinners stay quick and mostly one-pan, and the weekend earns its slow ribs and a Sunday roast. Two meals step outside American cooking, both at dinner.
Featuring Chicken piccata with green beans and Chilled soba noodles with sesame chicken
Aug 17 – Aug 23
Week of August 17
Late-August cooking that leans on what is still cheap and good: blackberries, plums, sweetcorn and peppers. Weeknights stay quick and mostly one-pan, and the weekend makes room for crepes, a stir-fried noodle dish and a roast turkey breast.
Featuring Baked ziti with ricotta and spinach and Japchae with beef and vegetables
Aug 10 – Aug 16
Week of August 10
High summer cooking, built around sweetcorn, tomatoes and stone fruit while they are worth buying. Weekday dinners stay on one pan or one board, and the weekend takes its time over a risotto and a Sunday roast.
Featuring Yakisoba with pork and cabbage and Summer squash risotto with parmesan
Aug 3 – Aug 9
Week of August 3
High summer, so the produce does most of the work. Weekday breakfasts are five-minute jobs and the dinners lean on the grill and the pan rather than the oven. Peaches turn up twice, corn three times, and the weekend goes bigger with a shrimp boil on Saturday and a butterflied leg of lamb on Sunday.
Featuring Eggplant Parmesan and Chicken katsu with shredded cabbage
Jul 27 – Aug 2
Week of July 27
A week of summer cooking that keeps the weekdays quick and saves the slow jobs for the weekend. Monday to Friday, breakfast takes minutes and dinner is on the table within the hour. Then Saturday brings pancakes and a pulled pork worth an afternoon, and Sunday finishes with a roast chicken.
Featuring Spaghetti and meatballs and Beef bulgogi with rice