Lukas Dean's: Pull up a stool. Somebody else is cooking.
Recipes you can cook tonight, food from kitchens that ship it themselves, and booths for food businesses.
Today’s board
Three ways to pull up a stool
Order 01 · Recipes
Diner classics from breakfast to supper, in plain steps. Scale any of them up or down, print them, or cook with the screen kept awake.
Open the recipes →
Order 02 · The Counter
Baked goods and more from kitchens that cook, pack and ship it themselves. Shelves open as each partner is approved.
See the shelves →
Order 03 · Star Kitchen
Seven dishes from the methods of Michelin-starred chefs, made easy and fast for a home kitchen. Try the free sample.
See the book →
How the diner works
We pick. They cook. You eat.
- We pick. We choose recipes worth your time and kitchens worth your money.
- They cook and ship. The kitchen that makes a product handles the cooking, the packing and the shipping. We never touch it.
- You eat. Click through to the kitchen’s own checkout, or cook the recipe yourself.
From the recipe box
Diner Cinnamon Rolls
Mix a soft yeast dough, roll it flat, spread it with cinnamon sugar, slice it into 12 rolls, let them puff, then bake at 375°F for 22 to 25 minutes and ice them warm.
Why recipes first?
Recipes are real and useful on day one, so they are the first thing on the menu. The Counter and the booths open as partners are approved, and every shelf says plainly where it stands.
Questions
The short answers
Who is Lukas Dean’s?
A corner-booth diner on the web, named for Lukas Dean Spiker, who goes by Luke. It is part of the Apex Flow Labs family of businesses.
Do you cook or ship anything?
No. The recipes are for you to cook. Anything sold through the Counter is cooked, packed and shipped by the kitchen that makes it.
How does the site make money?
Through affiliate commissions on the links we recommend and, later, booth fees from food businesses and a recipe book. You never pay extra because of it.
Can my food business get a booth?
Yes. Apply on the Get a booth page. We look at what you make, where you ship and how you handle food safety.
Are the recipes tested?
They follow standard methods and are written to be followed step by step. Times and temperatures are guides, so use a thermometer and your own judgment.