Claymates
The Key to Ending Homelessness
An introduction to our Q2 Community Partner, Homeward Bound
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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.
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Color Theory: Core Colors
Our Head of Design, Nicole Lissenden, shares the details of how we built our core color palette.
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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.
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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.
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Flageolet Cassoulet
Cassou-yay. Don't be intimidated by this French bean stew. This one's an easy version—not a three-day project.
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Thoughts on Eggs
Another time I sat alone at the bar at Frenchette, my first real meal without my children, and cried softly into a plate of brouillade with caviar. I don't know why.
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Our Go-To Snacks
Sushi? Cake? Ground Beef? Moms and dads of East Fork share their kids' favorite after school snacks.
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Jeff's Caesar Salad
A crouton is best when it's a cube of sourdough sopping up cheesy, tangy Caeser Salad dressing.
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Make a Piña Colada
Hot tip: Shake it crazily until a cloud-like coconut head forms, then add a dash of bitters at end. Salud!
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Gnocchi with Tomatoes, Prosciutto, and Zucchini
Meal-kit-service-inspired potato pasta with a creamy tomato sauce, salty prosciutto and humble vegetables.
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Báhn Mì Hot Dogs
The iconic Vietnamese sandwich full of pâté, jalapeño, and daikon, but add a hot dog and serve it in a brioche bun.
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Beef Bulgogi
Thin strips of marinated rib-eye get a couple minutes on the fry-top before a sweet bed of white rice and kimchi.
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The Mother of the World Latte
A spicy twist on the cubano with notes of orange, lime, fenugreek and berbere from the folks at High Five Coffee.
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JaQuan's Baked Ziti
A cheesy, glutinous masterpiece loaded with sauce and a little sweetness.
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Japanese Savory Pancakes — Okonomiyaki
Savory Japanese pancakes full of cabbage, topped with mayo, bonito flakes, and green onion.
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Cheese
A plate feat. a gentle famers cheese and a fungus-y blue from our friends at Point Reyes Farmstead Cheese Co.
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Endive Salad
Bitter greens and nuts dressed in luscious fats and brightened up with a squeeze of citrus.
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Celery Salad Madness with Molly Baz
A very green giveaway and a sweet & salty celery salad recipe from Bon Appétit's Molly Baz
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30 Poblanos and Two Bags of Limes
A little insight into our bi-weekly staff lunches that we take turns cooking and make us very happy.
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5-Piece Feast: A Japanese Meat and Three
A salty, rich, creamy, umami and vegetal Japanese meal for two, using our 5-piece dinner set. Plus, store bought mochi because— who has time?
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Ruby Gin Spritz
Toast yourself for finishing your holiday shopping with this bright and bubbly gin-based cocktail.
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Boo Brew
A spooky brew to drink with your boos. Halloween is the best time to break out the cheese-factor and get a little weird with your cocktail ingredients.
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Recipe: Molasses Pound Cake with Golden Raisins + Malted Whipped Cream
Our beloved Brand Manager, Erin, baked a Molasses Pound Cake with Golden Raisins — along with a malted whipped cream to slather on top — to share with you. We also reached out to one of our favorite home bakers to ask their favorite way to use malt.
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Shishito Peppers with Orange & Soy
Shishito peppers are a cinch to throw together, and eating them is like playing a game of less-lethal Russian Roulette—about one in every ten is fiery-hot.
