J. Kenji López-Alt

10/31/2026

Introducing Cooking on the River, a three-part series documenting our time at the Moab Music Festival where we spent 4 days rafting down the Colorado River, cooking for guests, and enjoying live orchestral concerts in the world's most beautiful natural music venues.

The first episode is live now on my YouTube and free Patreon. Special thank you to Lena, my head of operations and chef extraordinaire, for joining me for this once-in-a-lifetime adventure. Thank you to video editor David Zimmermann for masterfully putting together this docuseries. And thank you to ‪Moab Music Festival and the river guides from Sheri Griffith River Expeditions for having us along for the ride!

10/30/2026

I loved the idea of a Japanese curry pot pie that America's Test Kitchen just published. As it happens, I was sitting on a ton of koji-brined turkey and Japanese curry gravy (a couple recipes I’m wrapping up for Thanksgiving this year) so making a leftover turkey Japanese curry pot pie (with store-bought curry blocks and puff pastry) felt predestined.

(All of my recipes, including the upcoming Thanksgiving ones, are 100% free over on my Patreon!)

10/30/2026

Our trip cooking our way down the Colorado River for the Moab Music Festival featured moments of intense beauty and serenity punctuated by moments of exhilaration, exaltation... and occasional panic. But that's only natural when you're cooking for 25 guests, over 4 days, with no refrigeration, with whitewater rafts as your only form of transportation. 🤷

And we captured the whole thing on camera to bring you along, too. Check out the first episode of Cooking on the River on my free Patreon or YouTube channel now.

10/28/2026

Celebratory micheladas to commemorate the BADOP! drop! Is anyone an early badopter??

A little bit of sweetness, spiciness, and umami bring these ice-cold micheladas to life. Check out the full recipe for free on my Patreon or YouTube channel. Cheers! 🍻

10/27/2026

Happy BADROP Day! 🧂

You've probably seen these mysterious little blue tins in my recent videos. And now, you can get one for yourself! We're celebrating our official launch with a sweet, salty, umami gochujang michelada (which you can find the video and recipe for on my free Patreon or YouTube). 🍻

The idea behind BADOP! is simple: Swap your pinch of salt for a pinch of BADOP! in all of your favorite recipes—sweet or savory—and your food will just taste better, no extra work required. These Founder's Tins are available for a limited time only and come in an extra large size from our future drops. If you're interested, head to badop.co to get in on the fun.

10/27/2026

We went an ordered one of everything at the hapa.dog popup at The Wayland Mill today. Zero misses. Favorites were the adzuki bean chili dogs and the cabbage salad with kelp and chili threads.

10/26/2026

10/25/2026

Just doing some Sunday laundry. Totally casual. We all wear hats while doing our laundry, right?

(Grab yours from our new shop at shop.kenjilopezalt.com!)

10/24/2026

A couple pizzas for late lunch today. One wit. Really amazing figs from the U District Seattle Farmers Market Assoc., mozzarella, and sharp Gorgonzola. Primis Imports EVOO, and post oven basil. The other was chanterelles (also from the market), mozzarella, Gruyere, oregano and EVOO. Finished afterwards chives and prosciutto.

The dough was just eyeballed a couple nights ago. King Arthur Baking Company bread flour, a pinch of yeast and salt, and enough water for it (about 60% hydration). Mix and ferment countertop overnight. I meant to bake it last night but it got too late so it actually spent the night and day sitting (covered) on my 40-50F balcony. I really liked the ferment on this one.

Baked at 800F for 80-90 seconds in my Ooni pizza oven.

10/24/2026

Head to shop.kenjilopezalt.com and let me know your food pun of choice from our new shop. Or how many shirts you plan to wear at once. Either one works.