Notebooks of a Line Cook

How to celebrate May Day like a Finn

It involves a picnic and fermented lemonade and really good doughnuts.

Apr 25 •

A Taste of Finnish Easter

And a recipe for honey custard bun brûlée pudding

Apr 14 •

The RLC recipe index

Because they're kinda hidden among a lot of essay to be honest

Apr 2 •

On the Nature of Staff Meal

And the greatness in simplicity

Mar 7 •

Old, Intelligent, and Full of Bun

And assorted things about Stephen Hawking, a dreadful Swedish chef, and the arbitrariness of recipes.

Feb 28 •

Notes from a Nordic Kitchen

Advice and tips to make your cooking a little more "Nordic"

Feb 7 •

The Immigrant and the Custard Bun

On being a stranger in a strange land

Feb 2 •

My Holiday Desserts (and a Leftovers Pie)

Because I really do love pie I guess

Dec 24, 2024 •

A Line Cook's Christmas Notebook 2024

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

Dec 13, 2024 •

A line cook's history of humiliation

And a recipe for a very cheeky granola-crunch chocolate cake.

Dec 3, 2024 •

On Meatballs and Pumpkins

Inspired by a sausage I found at a pumpkin festival

Nov 10, 2024 •

Salty Quail Eggs and the Jailbreak Langoustine

A look back at this line cook's biggest kitchen mistakes

Oct 25, 2024 •

#nojs-banner { position: fixed; bottom: 0; left: 0; padding: 16px 16px 16px 32px; width: 100%; box-sizing: border-box; background: red; color: white; font-family: -apple-system, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 13px; line-height: 13px; } #nojs-banner a { color: inherit; text-decoration: underline; } This site requires JavaScript to run correctly. Please turn on JavaScript or unblock scripts