New
Autumn
Main
Saffron Roasted Cauliflower
with whipped feta & pomegranate
1h 15m·Easy·Serves 4
4.9
VegetarianGluten-Free
New This Week: Cardamom Honey Baklava · Wild Mushroom Risotto · Harissa Shakshuka
Volume XII · Autumn–Winter 2024
Harvest Kitchen
Honest, seasonal recipes. The stories behind the ingredients. A kitchen that celebrates what's best right now.
The Archive
All Recipes
From ten-minute weeknight suppers to weekend showstoppers — cooking for every appetite and occasion.
12 recipes
Winter
Main
Brown Butter Pasta
with crispy sage & toasted walnuts
25 min·Easy·Serves 2
4.8
Vegetarian
Year-round
Main
Miso-Glazed Salmon
with cucumber & sesame rice
30 min·Easy·Serves 4
4.7
Gluten-FreeDairy-Free
New
Summer
Starter
Slow-Roasted Tomato Soup
with gruyère croutons
2h 25m·Easy·Serves 6
4.9
Vegetarian
Year-round
Dessert
Cardamom & Honey Baklava
with pistachio & rose water
1h 45m·Advanced·Serves 24
4.8
Vegetarian
New
Spring
Main
Spring Pea & Ricotta Tart
with mint oil & lemon
1h 25m·Medium·Serves 6
4.7
Vegetarian
Year-round
Breakfast
Harissa Shakshuka
with labneh & za'atar
45 min·Easy·Serves 4
4.8
VegetarianGluten-Free
Winter
Starter
French Onion Gratin
the slow-caramelised version
1h 50m·Medium·Serves 4
4.9
Vegetarian
Year-round
Dessert
Lemon & Olive Oil Cake
with a polenta crumb
1h 5m·Easy·Serves 10
4.8
Dairy-Free
New
Autumn
Main
Wild Mushroom Risotto
with truffle oil & aged Parmesan
1h·Medium·Serves 4
4.9
VegetarianGluten-Free
Summer
Dessert
Strawberry & Labneh Tart
with a pistachio frangipane base
1h 35m·Medium·Serves 8
4.9
Vegetarian
Winter
Main
Slow-Cooked Lamb Shoulder
with anchovy, rosemary & white beans
5h·Medium·Serves 6
4.8
Gluten-FreeDairy-Free
Cook with the Calendar
By Season
The best ingredient is always the one that's ready right now.
🌿
Spring
Peas, asparagus, broad beans, wild garlic
☀️
Summer
Tomatoes, courgettes, stone fruit, corn
🍂
Autumn
Mushrooms, squash, root vegetables, figs
❄️
Winter
Citrus, chicory, celeriac, leeks, cavolo nero
Our Philosophy
Cooking That
Means Something
“The best meals are made from what's best right now — at the market, in the garden, on the fisherman's boat that morning.”
Harvest Kitchen started in 2018 as a notebook — recipes jotted down, techniques sketched out, market finds photographed. It grew into a kitchen blog, then a community of cooks who believe that cooking with the season is not a constraint but a creative engine.
Every recipe here is tested until it works reliably in a home kitchen. We tell you when something is genuinely difficult, when it can be made ahead, what to do if you can't find an ingredient. We write for people who actually cook.
🌱
Seasonal First
Every recipe starts with what's best right now, not what's convenient.
📖
Tested Rigorously
Three cooks. Multiple kitchens. Different ovens. If it works for us, it works.
🧂
Honest About Difficulty
We tell you when something is hard. We explain why. We give you the shortcuts.
♻️
Whole Ingredient
We use whole vegetables, make stock from bones, turn leftovers into tomorrow's lunch.
The Team
Marta Henriksen
Founder & Head Cook
Trained in Copenhagen, cooking in London. Obsessed with Scandinavian minimalism and Mediterranean abundance in equal measure.
48 recipes
Luca Ferrante
Pasta & Slow Cook
Born in Bologna, relocated to nowhere near a good pasta shop. Spent ten years working to change that.
32 recipes
Leila Osman
Spice & Pastry
Her grandmother's kitchen in Marrakech is the baseline for everything she cooks. She's been chasing that standard ever since.
27 recipes
Yuki Tanaka
Japanese & Fish
Spent a decade in Tokyo restaurant kitchens before deciding she wanted to cook food that people eat at home.
19 recipes