Rhubarb and Cod

Mozzarella Schnitzel BLT

September 18, 2025 No Comments

This recipe is part of a larger dinner party menu you can find on my Substack. The category is Summer 2025 Remix, and it features five brand-new courses made up entirely of recipes I shared over the season. You can find the recipe booklet and a handy party prep schedule here.

The BLT can not be improved upon. It’s a perfect sandwich. It nails the crunch factor, flirts with salty/sweet excellence, and is generally off-the-charts when it comes to textural contrast. The BLT needs no assistance, and yet, I’ve added fried cheese to it. And yes, this wouldn’t be the first time. Remember this halloumi number from last year? I’m not sure what happened to me in my childhood or life in general that caused this knee-jerk reaction, but where there is bacon and bread, I seem inclined to add cheese. So here we are with a massive Mozzarella Schnitzel BLT party sub. And I’ve got to say, looking at this sandwich, I can’t see this compulsion as a problem.

Dessert, Frozen Desserts

Sweet Corn Blueberry Sundae

September 3, 2025 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 It’s Corn!, and it features five courses centered around the miracle that is corn! You can find the recipe booklet and a handy party prep schedule here.

Do you consider ice cream a seasonal treat? I don’t. There is certainly an uptick in my ice cream consumption during the summer months, which we are technically still in. But I can’t think why we would relegate something as delicious as ice cream to one small sliver of the year, particularly the portion that tends to blow right by. Here is a Sweet Corn Blueberry Sundae for the week that most of us return to our respective routines. While it may feel a little exuberant for buttoned-down September, I can’t think of a time when a sundae is more needed. Sure, we’re all interested in putting our best foot forward, nose to the grindstone, and all that jazz. But even the most ambitious of us need joyful reprieves to see us through. This Sweet Corn Blueberry Sundae is that joyful reprieve, so let’s make it!

Vegetarian

Mozzarella Schnitzel with Tomato Chili Salsa

August 20, 2025 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 Night of 1000 Tomatoes, and it features five courses centered around tomatoes. You can find the recipe booklet and a handy party prep schedule here.

I’m a big fan of schnitzel. When I was in university, my biweekly indulgence was a chicken schnitzel sandwich from a campus pub. Looking back, I realize it wasn’t a particularly compelling sandwich, but when knockoff cereal was your norm, you tend to covet a crisp chicken cutlet no matter its quality level. The pub where I got that sandwich recently closed, so the nostalgia has been real. And that nostalgia reawakened a schnitzel-related idea I’d been toying with years ago: vegetarian schnitzel. Now, when approaching this quest, it seems only natural to start with tofu, but it just didn’t feel right to me. Then it hit me, Mozzarella Schnitzel. Essentially a mozzarella stick in a “cutlet” format. It couldn’t fail. Well, it could and it did. But eventually it was a success, and that’s why we’re all here.

Drinks

Celery Gimlet

August 6, 2025 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 Sandwiches, and it features five sandwich-inspired courses, yet none of them are actual sandwiches. You can find the recipe booklet and a handy party prep schedule here.

I’ve always found mixology intimidating. I feel like I don’t know enough to add my voice to the din. When it comes to cooking, I have endless internal resources. A vast culinary vocabulary of flavours, pairings, and textures. An armoury of techniques, in-the-field fixes, and quick shortcuts. I don’t have that when it comes to beverages. My partner does, but I do not. I only recently learned what fino sherry is, so I’m not exactly in the know, you know? But how did I acquire that culinary thesaurus of textures, that barrage of technical skill? I did it through trial and error, through burnt cakes and pizzas ordered after dinner defeats. I did it through 15 years of trying. Perhaps, I can do the same with cocktails. So this is me, trying. And today’s Celery Gimlet is, in my less-than-informed opinion, my most successful try yet.