— About THE RECIPE CRAFT
Cooking with
heart, since 2018.
A small kitchen. A big table.
An invitation to gather, slow down, and eat well.
— 01 / Welcome
Hello, friend.
Welcome to The Recipe Craft — your trusted companion for soulful, seasonal cooking. Founded in 2018, we exist to inspire home cooks to create wholesome, beautiful meals that bring people together at the table. Whether you’re rolling out your first pasta or hosting your hundredth Sunday supper, we’re here to walk alongside you.
— 02 / Our Story
It started in
a Brooklyn kitchen.
The Recipe Craft began with a sun-drenched apartment, a four-burner stove, and a homesickness for the Tuscan kitchen where founder Anna Moretti first learned to cook beside her grandmother. After seven years in Michelin-starred restaurants across Paris and London, Anna realized the food she missed most wasn’t on any menu — it was the unfussy, generous, deeply personal cooking she’d grown up with.
In 2018, she started a small blog to record what she was cooking and the stories behind each recipe. There was no plan, no business model — just a love letter to slow food, written one post at a time.
Today, that little blog is read by 85,000 home cooks every month, has been featured in Bon Appétit, Food & Wine, and The Kitchn, and has grown into a small but mighty team of writers, recipe testers, and photographers — all united by the same belief that brought us here.
2018
The first recipe goes live
Nonna’s tomato sauce — written down for the first time in 80 years.
2020
The Sunday Letter is born
Our weekly newsletter reaches 12,000 readers in its first year.
2022
Featured in Bon Appétit
A profile in the magazine that started it all for Anna.
Today
240+ recipes & growing
A community of 85,000 home cooks across 40 countries.
— 03 / Core Values
What we
believe.
Four principles that guide every recipe we publish, every story we tell, and every meal we share.
01
Seasonal & Real
We cook with what’s ripe, what’s nearby, what’s actually in season. No imported January strawberries, no shortcuts pretending to be the real thing. Real butter, good salt, vegetables you can pronounce.
02
Tested & Trusted
Every recipe is tested at least three times — in our kitchen and in the kitchens of volunteer home cooks — before it reaches you. If it doesn’t work in a regular oven with regular ingredients, it doesn’t go on the site.
03
Heritage Honored
Every recipe carries a story. We credit the grandmothers, the regions, and the traditions that taught us — and we tell you where each dish comes from. Food is culture, and culture deserves care.
04
Shared at the Table
Food was never meant to be eaten alone. Every recipe we publish is an invitation — to gather, to slow down, to feed someone you love. We measure success in shared meals, not page views.
— 04 / Our Team
The hands
behind the recipes.
A small team of seven — recipe developers, food writers, photographers,
and one very patient dishwasher. United by flour-dusted hands and big appetites.
— Editorial Team
The two who taste everything twice.
Editor-in-Chief & Founder
Anna Moretti
Anna is a Le Cordon Bleu graduate with seven years in Michelin-starred kitchens across Paris and London, including stages at L’Arpège and The Ledbury. Her writing has appeared in Bon Appétit, Saveur, and The Kitchn.
As Editor-in-Chief, Anna develops every signature recipe and personally tests it three times before publication. Her editorial philosophy is simple: “If a recipe doesn’t work in a tired home cook’s kitchen at the end of a long Tuesday, it isn’t ready.” She reviews every piece of content for accuracy, voice, and the small details that turn a good recipe into a great one.
Senior Recipe Editor
Marcus Chen
A James Beard Foundation Award nominee for food writing (2023), Marcus brings 12 years of experience as a recipe developer for Food & Wine and Test Kitchen contributor at America’s Test Kitchen.
Marcus oversees recipe testing and seasonal collections, ensuring every dish is reproducible across different stoves, climates, and skill levels. His philosophy: “The best recipes respect the reader’s time and trust them with technique.” He champions our commitment to heritage cooking, working closely with guest contributors to share recipes from their own family traditions — making sure each story is told with the care it deserves.
— 05 / What Makes Us Different
No shortcuts.
No shouting.
Just real food.
Most food sites optimize for clicks. We optimize for dinners that actually get cooked. Our approach is slower, quieter, and more rigorous — and we think you can taste the difference.
- Triple-tested recipes. Every dish is cooked at least three times — including by a volunteer home cook who isn’t a chef — before it’s published.
- Story-driven format. Every recipe comes with the why — where it’s from, why it matters, what to do if it goes sideways.
- Seasonal calendars. Our recipes are organized by what’s actually available at your market this week, not what generates the most search traffic.
- The Sunday Letter. One quiet email a week. No pop-ups, no funnels, no upsells — just one beautiful recipe and one honest story.
- Heritage credit. When a recipe comes from a tradition that isn’t ours, we say so — and we point you to the people who taught it best.
— 06 / In Their Words
Letters from
readers’ kitchens.
“
Anna’s recipes have become the soundtrack of our Sunday dinners. The stories make it feel like cooking with a friend who lives down the street.
Sarah J. — Portland, OR
“
I came for the recipes and stayed for the writing. This is the rare food blog that feels like a love letter — to food, to family, to slowing down.
Emily B. — Brooklyn, NY
“
I’ve cooked through nearly a dozen recipes and every single one a keeper. The triple-testing shows — nothing has ever failed me. My weeknight savior.
Michael T. — Austin, TX
— 07 / Giving Back
A seat at
everyone’s table.
Good food shouldn’t be a privilege. We donate 5% of every cookbook and course sale to City Harvest NYC and Food Recovery Network, organizations that rescue surplus food and deliver it to families who need it most.
Each spring, we host our Pass the Plate campaign — a month of free community cooking workshops in partnership with local food banks across Brooklyn, Oakland, and Atlanta. To date, we’ve trained over 1,200 home cooks in fresh, low-cost meal preparation, and our reader donations have funded over 18,000 meals for neighbors in need.
— 08 / Looking Forward
What’s next,
at the table.
In 2026, we’re publishing our first cookbook — Slow Sundays — a love letter to the long, lazy meals that turn a week into a life. We’re also launching a small online cooking school, expanding Pass the Plate to four more cities, and developing a free seasonal recipe app that works offline (so it’s there when the WiFi isn’t).
But none of it changes the heart of what we do: writing one careful recipe at a time, for one home cook at a time, hoping it ends up on a table somewhere being shared with someone they love.
Pull up a chair. ♥
Hungry yet?
Start with our most-loved recipes, or join 12,000 readers
who get The Sunday Letter every weekend.