The Recovering Line Cook

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Notebooks of a Line Cook

A recipe for pork, girolles, and burnt apricots
Something unseasonally seasonal
 • 
Wil Reidie
22
A Line Cook's 65th Newsletter Spectacular
And a return to pineapple weed
 • 
Wil Reidie
4
A Line Cook's Guide to... Cooking Steak
And a fresh condiment to eat along with it
 • 
Wil Reidie
31
A Line Cook's Guide to Purée and Existentialism
Featuring a carrot purée that'll knock ya socks off
 • 
Wil Reidie
40
Runeberg Torte (Boozy Almond and Cookie Cakes)
So good you'll want to write a sonnet about it
 • 
Wil Reidie
23
How to Cook Karjalanpaisti (Karelian Hot Pot)
Finland's national dish
 • 
Wil Reidie
37
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.
 • 
Wil Reidie
29
The Christmas Notebook: Part 2
Leftovers Pie, a Finnish box, and many (many) desserts
 • 
Wil Reidie
10
Christmas tree sorbet
An aromatic sorbet to cleanse the palate
 • 
Wil Reidie
6
Fruit and Nut Miso Kladdkaka
A twist on my Miso Kladdkaka (gooey Swedish chocolate cake)
 • 
Wil Reidie
4
A recipe for Finnish "Laatikko"
A great Finnish side dish made from pureed root vegetables
 • 
Wil Reidie
2
Pavlova
Light, crisp and very fluffy
 • 
Wil Reidie
10
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