Rhubarb and Cod

Creamy Scallion Udon Noodles

May 21, 2026 No Comments

Noodles will forever be my ultimate comfort food. No matter what corner of the world they’re from or what sauce or broth adorns them, I want to slurp ’em. You could say I’ve never met a noodle I didn’t like. I’ve met a few that had room for improvement, sure. But an inedible noodle? I doubt their existence. And to celebrate this fact, I have some highly edible noodles for you today. These Creamy Scallion Udon Noodles, to be exact. This relatively simple dish features chewy udon noodles swimming in a scallion-rich coconut broth, garnished with scallion curls, sesame seeds, and a sprinkling of wild violet petals.

Cakes, Chocolate, Dessert

Dark Chocolate Prune Cake with Passion Fruit Curd

May 4, 2026 No Comments

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A little over a week ago, I hit publish on a four-course dinner party menu inspired by the history of the Parisian bistro. If you’re curious to read more about it, you can check out the side dish here and find the full menu over on my Substack. That menu concluded with a rich Chocolate Mousse served with unsweetened whipped cream and Armagnac-soaked prunes. And those unassuming prunes are the reason we’re all here, because without them, today’s Dark Chocolate Prune Cake with Passion Fruit Curd would not exist.

Salads, Sides

Céleri-rave Rémoulade

April 16, 2026 No Comments

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This recipe is part of a larger dinner party menu you can find on my Substack. The category is Parisian Bistro, and it will feature five courses inspired by these historic restaurants. You can find the first recipe here. The rest will follow later this week. 🙂

It’s pretty safe to say that if you grew up in France, you know this dish. This ubiquitous salad is often referred to as “French Coleslaw” because it fulfills a similar purpose on the plate, and it is as widespread as the chip shop and Southern BBQ mainstay. But before we get to the history, let’s talk about what this dish is. Céleri-Rave Rémoulade is a salad comprised of julienned celeriac root dressed in the French form of rémoulade. Chopped capers, cornichons, and herbs, like parsley and tarragon, are sometimes added for extra flavour and colour.

Eggs, Grains & Legumes, Vegetarian

Avocado Donburi with Soy Sauce Cured Egg Yolks

March 11, 2026 No Comments

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Today’s Avocado Donburi with Soy Sauce Cured Egg Yolks has all the appearance of a 30-minute meal. And trust me, it takes as much effort as a 30-minute meal. But alas, this dish is an exercise in patience. So if you want this beauty in your weekly line-up, and trust me, you do, you need a little forethought. But before we get to how we make it, let’s talk about what it is. This Avocado Donburi features a bed of fluffy rice, drizzled with a reduced soy sauce and mirin syrup, and topped with buttery slices of avocado and a soy sauce-cured egg yolk. Yeah, it’s simple, but it tastes deceptively complex.