Notebooks of a Line Cook

A Line Cook's Guide to Purée and Existentialism

Featuring a carrot purée that'll knock ya socks off

Feb 16 •

Runeberg Torte (Boozy Almond and Cookie Cakes)

So good you'll want to write a sonnet about it

Feb 9 •

How to Cook Karjalanpaisti (Karelian Hot Pot)

Finland's national dish

Jan 26 •

How to use a poolish to make great bread

A recipe and guide to use a poolish pre-ferment to create light and airy bread.

Jan 19 •

The Christmas Notebook: Part 2

Leftovers Pie, a Finnish box, and many (many) desserts

Dec 22, 2023 •

Christmas tree sorbet

An aromatic sorbet to cleanse the palate

Dec 22, 2023 •

Fruit and Nut Miso Kladdkaka

A twist on my Miso Kladdkaka (gooey Swedish chocolate cake)

Dec 22, 2023 •

A recipe for Finnish "Laatikko"

A great Finnish side dish made from pureed root vegetables

Dec 22, 2023 •

Light, crisp and very fluffy

Dec 22, 2023 •

A Line Cook's Christmas Notebook

Part 1: Turkey tips, make-ahead recipes, my Christmas time-plan and more!

Dec 15, 2023 •

Video: How to joint a turkey

A quick video to help get the most from your turkey

Dec 14, 2023 •

Burned and Blackened Beet Tartare

It's vegan but doesn't make a big deal of it

Dec 8, 2023 •

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