The East Fork Journal The Journal

Two people smiling and standing outside a craftsman home.

The Key to Ending Homelessness

An introduction to our Q2 Community Partner, Homeward Bound

A black and white photo of Alex Matisse kneeling in front of large ceramic pieces in a wood kiln

Why Is It Called East Fork?

Alex Matisse, East Fork’s founder, on how the company got its name and why it represents a “little private victory” for him.

Various sizes of ceramic plates and tiny bowls in a rainbow of earthy colors are artfully laid out together against a white background.

Color Theory: Core Colors

Our Head of Design, Nicole Lissenden, shares the details of how we built our core color palette.

A person wearing a black sweatshirt is holding a ceramic terracotta mug with 2 hands.

How We Make The Mug

Want to know everything there is to know about how we make The Mug? It’s your lucky day. Get the behind-the-scenes on how we make our iconic ceramic mug.

A ceramic pottery factory with large kiln carts filled with pots, assembly lines, and two people working in the center.

Update on How Our Pots Get Made

East Fork’s manufacturing floor stands on the precipice of a big change. We’re preparing to move to a new clay body and glaze recipe that’s been three years in the making.

A Perfect Pot of Beans

All you need is time and this recipe.
Gallina en Verde

From Mexico’s Campeche region, this recipe for chicken thighs slow-cooked in orange juice and spices, is plated with a green sauce of tomatillos, bell peppers, onion and vinegar.
Grandma Connie’s Enchiladas

Connie talks you through her grandmother’s recipe, just like when she got on the phone with Grandma Connie the first time she ever cooked it.
The Magic of Masa

Homemade tortillas are just the beginning.
Cóctel de Camarón

A spicy, smoky version of shrimp cocktail that’s more spicy, tomato-y ceviche than sauce-and-shrimp-on-the-rim. Adapted from Mexico: The Cookbook.
Warming Winter Dinner

Recipes adapted from Samin Nosrat’s Salt, Fat, Acid, Heat for pork loin with Meyer lemon salsa, carrots and parsnips roasted in agrodolce and buttermilk panna cotta.
Fancy Foods at Home

No need to postpone a really nice meal when you can make these restaurant classics at home. Bonus: our list of favorite online specialty grocery stores.
#SaltFatAcidFeet Contest

Our latest cooking contest features the revelatory Salt, Fat, Acid, Heat for the month of January. Kick your shoes off and make a dish. We're calling it #SaltFatAcidFeet.
XO Sauce and Chicken Wings

Make this beloved, iconic, delicious condiment at home using Momofuku’s recipe, then put it on chicken wings. That’s restaurant-quality dining right there!
Season’s Eatings

When we couldn’t all be together, we shared stories of holiday meals, family and home in what became a rollicking good time of a work email. Here are the highlights.
Emilja's Kapusta

Wigilia is the traditional meal eaten by Polish people on Christmas Eve. Among the many dishes, you’ll always find kapusta. There are many variations on this cabbage dish—sometimes, it’s a soup! This is how our mug ops lead Emilja Tokarski’s family makes it.
Manny's Father's Coquito

Christmas in Puerto Rico for our values manager Manny Ayala meant meal-hopping from one grandparents’ house to the other and at some point, the family always hit the beach. This spiced coconut drink, delicious with rum or without, is what Manny’s dad served.
Devin's Creamy Tacos

It’s not always the painstaking recipes with the obscure ingredients. Sometimes it’s the simple, goofy dish that conjures holiday feelings and becomes a tradition, like this one, made by Grandma Joann and shared by her grandson, our ceramic engineer, Devin McMillen.
Napa Cabbage Kimchi

It’s said that every Korean home makes kimchi a little differently. This is how they make it at Momofuku restaurants.
Momofuku’s Bo Ssäm

Win big and let time do most of the work here, curing and slow-roasting the pork shoulder you’ll serve with two indispensable sauces, white rice, lettuce leaves, kimchi and if you really want to wow yourself or, you know, guests, a dozen or two fresh oysters.
Four Italian Cheeses

Adoriamo il formaggio! We love cheese, really and truly. Here are four little love letters to some of our favorites from Italy.
Marcella’s Fresh Pasta & Tomato Sauce

Marcella Hazan is our first, last and always for cooking Italian dishes. Her Essentials of Classic Italian Cooking never stays long on our bookshelves. It's always out, inspiring and teaching us new tricks.
Minestrone Musings

My childhood memories of Celeste often revolve around food. My Poppy George, Celeste's husband and my father's father, passed away...
Spettacolare Cena: An Italian Dinner to Rave About

Recipes adapted from Marcella Hazan’s Essentials of Classic Italian Cooking Meatballs & Tomatoes Prepare:1. Soak the bread in the milk...
Sweet & Savory

Make golden sesame paste part of your pantry and you'll never look back. Here are two easy recipes where this magical ingredient really shines.