Homecooked Magazine

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Homecooked Magazine

An ad-free print magazine built around one idea: the best way to understand a place is at the table.

Each issue takes you somewhere new—deep into the stories, flavors, and recipes that define a place, so you can bring those dishes to your own home.

04/04/2026

There's a moment, stepping into someone's home, when you realize the food is just the beginning. The piano that has seen its fair share of dinner parties. The tortillero that has warmed more tortillas than anyone's counted. The table set exactly the way it always is. These are the places where the people who feed these pages actually live—and they let us in so you can be there, too.

02/04/2026

Growing up on the Yucatán Peninsula in Mexico, Chef Bruce Ucán’s earliest memories come from the smells of slow-cooked pork, roasted tomatoes and peppers, and charred tortillas. His success as a chef rests on his first experiences with food, offering authentic Mexican cuisine made with fresh, local meat and produce. His journey has taught him that simple is better, and that you can’t go wrong with high-quality ingredients and persistence.

01/04/2026

“Simplicity is better. All you need is a good pot, good knives, wooden spoons, a good tortilla maker, and high-quality tomatoes, chiles, garlic, and cilantro,” said Chef Bruce Ucán. He would know, after 19 years as the chef and co-owner of the Mayan Cafe. Simple, authentic Mexican comfort food gets people in the door—and brings them back. Learn more about Bruce and his favorite dish, which dates back to his childhood on the Yucatán Peninsula, in Homecooked, Issue 06: Louisville.

14/03/2026

Happy Pi Day! 🥧 If you’re looking for a way to mark the occasion, we’ve got just the thing—two pies and one very good excuse to bake. Swipe to see the pies we are making to celebrate. Both recipes are found in the pages of Issue 06: Louisville.

11/03/2026

Issue 06: Louisville is landing on doorsteps. Which recipes are you making first—sweet ones like Dawn and Deyago Urrutia’s Sweet Potato Pie? Or maybe something savory like Daris Phillips’ crispy, crunchy twist on fried “chicken”?

02/03/2026

It’s Here! In Issue 06, you’ll arrive at the table in Louisville, Kentucky. Settle in, pull up a chair, and share a meal with the people who call it home—among them a former horse jockey, a celebrity chef who calls the city home, and the neighbor who brings everyone together with her decadent desserts.

13/02/2026

The kind of meal that makes staying in feel like the right decision. We first tasted Kendra’s butternut squash ravioli while working on our Monterey Bay issue, and it became one of those dishes we couldn’t stop thinking about. Rich, comforting, timeless.

For Valentine’s weekend, we’re pulling it out of the archive and sharing a digital version with new subscribers.

We’ll send the recipe straight to your inbox when you subscribe 💌

07/02/2026

“Food and family have always been intertwined for me,” said Krista French. And while feeding family fills her up, Krista’s happy to spread the love, sharing some of her cherished dishes with diners at Stylus, her French food and wine bar. Follow along as Krista explains how to make Saucy Balls—one of Stylus’ best-sellers, her kids’ top request, and her own personal favorite—in Homecooked, Issue 05: Coeur d’Alene. ✷

15/01/2026

A great dish begins with a simple ingredient, and a willingness to see where it can go. In Issue 05, we met with home cooks who paired local produce like mushrooms and huckleberries to create something layered, rich, and deeply satisfying.⁠
Which recipes from Coeur d'Alene have you tried already?

13/01/2026

Dinner doesn’t have to be rushed, forgotten, or eaten standing at the counter.
At Homecooked, we travel region by region to collect the recipes people actually cook—meals tied to place, season, and the people who gather around the table.

A quarterly print magazine for anyone who wants dinner to feel like something again.

02/01/2026

At its heart, Homecooked will always be guided by our core belief: to truly understand a place, you have to listen to the people who live there—and especially to those who work most intimately with food. Through their rituals, tastes, and everyday choices, they reveal what makes a place what it is. The details change from region to region, but the act of cooking, gathering, and feeding others is a thread we all share.

2026 is going to be an incredible year.

Thank you for being at the table with us.
Mike McCormick
Homecooked Founder

19/12/2025

‘Tis the Season(ing)! While supplies last, anyone who starts a Homecooked subscription, or gifts one, will receive a free Ultimate BBQ Seasoning Bundle!⁠
⁠
From Chief of Flavor (yes, that is her actual job title!) and Issue 02 home cook, Paula Disbrowe, you'll receive a 4-pack of XL seasoning blends, crafted for cooks who love bold, memorable flavor. ⁠
⁠
It’s first come, first served. So hurry, these won’t last long!

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