About
A kitchen notebook that got out of hand
Weeknight Feast started as a shared note on a phone — a running list of the dishes worth making twice. It grew into a folder, then a binder, and eventually into this site, because paper does not survive a kitchen.
The cooking here leans Mediterranean and vaguely seasonal, with a standing bias toward one-pan dinners and anything that improves after a night in the fridge. There is a lot of olive oil. There are no apologies for that.
Recipes are written the way you’d explain them to a friend standing in your kitchen: what to prep first, what can wait, what to do when the sauce splits. Quantities are a starting point, not a contract — taste as you go and trust your own palate over the numbers.
Nothing on this site is sponsored, and no ingredient appears because a brand asked for it. If something is recommended, it’s because it has been used enough times to wear out.
Tested on weeknights
Every recipe here has been cooked at least three times on an ordinary Tuesday, after work, with whatever was in the fridge. If it only works on a calm Sunday, it doesn't make the cut.
Ingredients you can actually buy
No single-use spice blends, no ingredient that costs more than the rest of the dish combined. If something unusual earns its place, there's always a note on what to use instead.
Written to be followed
Steps say what to look for, not just what to do — the colour of the onions, the smell of the spices, the sound of the pan. That's the part recipes usually leave out.