A New Beginning
A Seasonal Guide to Weekend Hosting
For the past year, I’ve been quietly working on something new.
Something that, in many ways, feels like a return to an older part of myself. Long before I started Hackwith Design House, before fashion became my work, food was always there quietly running alongside everything else. Cooking for friends, planning weekend menus, thinking about ingredients seasonally, finding joy in the rhythm of gathering people around a table. It has always felt instinctive to me.
And now, after years of recipe development and cookbook writing happening mostly behind the scenes, I’m so excited to finally share Through Sunday — a new quarterly cookbook magazine launching June 4th.
Each issue is built around one complete weekend menu, carrying you from Friday dinner through Sunday lunch. The recipes are intentionally connected, ingredients overlap in thoughtful ways, prep is streamlined, and everything is designed to help you cook with more ease and less waste.
But more than that, it’s really about slowing down.
About creating meals that fit naturally into a weekend rather than taking it over. About making enough of something so it becomes tomorrow’s lunch. About cooking seasonally and using ingredients fully. About long mornings, late dinners, and food that feels both simple and special at the same time.
The first issue is centered around spring, specifically this exact moment in spring, when everything begins to feel bright and possible again and the markets are suddenly overflowing with ingredients that only really shine this time of year.
Rhubarb runs through the issue in multiple forms: poached into soft ribbons for pavlova and French toast, simmered into syrup for cocktails, and cooked down into jam. Radishes are pickled, charred, and transformed into an unexpectedly rich broth for ramen. And humble cabbage, one of my favorite ingredients because of how affordable and versatile it is, shows up shaved into salads and deeply charred with miso herb butter.
The recipes are meant to work together and build on one another. A pork tenderloin made one night becomes sandwiches the next day. Sauces reappear throughout the weekend. Extra components are intentional, not leftovers.
I think that’s really the heart of Through Sunday.
Not perfection. Not elaborate hosting. Just thoughtful cooking that makes space for people to gather well.
This first issue feels deeply personal to me, and honestly, a little vulnerable too. Starting something new always does. But I’m incredibly excited to finally begin sharing it.
The first issue officially launches June 4th, alongside a small gathering at IDUN in St. Paul (please come!). It was also be available for purchase online at Hackwith Design House.
I truly can’t wait for you to see it.
Warmly,
Lisa
