"Onni ei tule etsien, vaan eläen" is a Finnish proverb that translates as "happiness doesn't come from searching, it comes from living". I talk about it and 3 other wonderful Finnish proverbs in this week's edition of the newsletter.

I remember reading this in Best American Food Writing. It's a beautiful piece.

Meanwhile, my newsletter today is about Beckett, Heidegger, and Finnish idioms. I'm writing for a huge niche here. open.substack.com/pub/recoveri...

Finnish dallaspulla. In American terms, kind of a cross between a cinnamon roll and a cheese danish . The extra sugar on the right isn't traditional, but it's replacing some that I forgot to include at the rolling stage (and it fact it was unnecessary). [On-line class by @wilreidie.bsky.social ]

Can you believe it's that day again? Yes it's Finno-Swedish National Cinnamon Bun Day. To mark the occasion, not only am I taking my treasured cinnamon bun recipe from behind paywall, but I also added a short video to it demo-ing my shaping methods. Enjoy.

I want to introduce more people to the joys of a Finnish bun called Dallaspulla. It's like a cheesecake in bun form and totally delicious. I've worked hard to make my recipe perfect and I really hope some of you try it out.

My monthly veg series hits autumn and it shows off a dish I really love. Featuring: Salt baking big veg Panko breadcrumb turned up to 11 with dried mushrooms One of my very favourite potato sides This is my kind of simple food.

Also, a few of my readers have booked classes as gifts for kids/teens since I launched them this summer and they have been some of my favourite classes so far. If you want to give a keen young cook a really unique gift then I'd love to help out!

Earlier this year I started offering my readers 1 to 1 online cooking classes, and judging by the feedback from students it may be one of the best things I've ever decided to do. If you're keen on learning something new in the kitchen, I'd love to hear from you. All details here...

I went to my old restaurant in Stockholm for the first time in 5 years and this is how I felt. open.substack.com/pub/recoveri...

Vibes: youtu.be/bJLMsHjCAsA?...

This is the kind of veg heavy dish I would make for staff food in my full time restaurant cooking days. Now I'm more likely to be feeding it to my wife and kids. Vegetarian and delicious. Hope you like it. www.recoveringlinecook.com/p/things-to-...

If you want to spend a few hours online with me, 1-to-1, and benefit from my decade of cooking in restaurant kitchens, click below to find out more. www.recoveringlinecook.com/p/1-on-1-wit...

My latest and free to read: a lovely recipe for courgette, blue cheese and caramelised onion pasta gratin. www.recoveringlinecook.com/p/things-to-...

Rylan makes a deeply profound observation that idiots landing at Heathrow having forgotten their passport back at the holiday hotel are indeed treated differently to asylum seekers.

These look so much fun!

Another call for a new story I sent out through my newsletter Wil Reidie's Weekly Catastrophe. Read for free and if you like it subscribe for more. www.wilreidie.com/prince-and-t...

My autumn online cooking classes are now open. If you want to spend time with me (restaurant cook with 10 years' experience) to learn something new and have fun doing it, then check out my update page and read what happy students have said so far. www.recoveringlinecook.com/p/1-on-1-wit...

I've started a personal essay newsletter called Wil Reidie's Weekly Catastrophe and essay number one is live. Free to read and sign up if you'd like to read more www.wilreidie.com/prince-and-t...

So, I'm trying to grow up a bit and part of that is making my own website so I'm a little less beholden to weird venture-funded, grow by any measures, websites. You can support me and stay uo todate by signing up to become a "member" of my new site for free: www.wilreidie.com

This week I wrote about the most honest kitchen/restaurant film/TV I've ever seen. And, no, it isn't The Bear. www.recoveringlinecook.com/p/the-most-h...

Didn't give me the information I was hoping for in the slightest.

After a really fun online class based on this recipe earlier in the week, I thought I’d share it again. No fancy machines needed, just a couple of simple tricks that give awesome results. Lots of pictures to make your shaping beautiful as well. www.recoveringlinecook.com/p/a-serious-...

If you've been reading my food newsletter, enjoying it, and are able to support me continuing to write it, please become a paid subscriber. This week only, 25% off. www.recoveringlinecook.com

If you've been reading my food newsletter, enjoying it, and are able to support me continuing to write it, please become a paid subscriber. This week only, 25% off. www.recoveringlinecook.com

"The comforting blank-canvas-simplicity of a crisp baguette. The slightly pretentious complexity of a sourdough baked so hard it hurts to bite into. Even a slice of pale-as-porcelain, mega-processed sliced white slathered in butter and marmite. It’s all beautiful" by @wilreidie.bsky.social

This week I've written a celebration of vegetables and flatbread. The perfect dinner in my opinion. www.recoveringlinecook.com/p/things-to-...

These sound and look amazing. 📌

My tried and heavily tested (both during my cooking life in Sweden and my online cooking classes) recipe for bloody wonderful Swedish buns. Cardamom or cinnamon, takes ya choice!

Apologies for the extended discussion of familial nudity in this one.

Let me tell you something...

“Highly recommended both for the meal itself (my wife wanted to know how soon we could have it again) and for some cool techniques that could be used elsewhere.” Feedback from the 1st attendee of my online cooking classes. If you want to get involved, click below for the details!

My desert island/death row/perfect plate of food. This week on the newsletter I talk through how I make it.

If you’re interested in learning how to make food like braised salmon with courgette puree and butter sauce (pictured) then read more at the link below. Would love to hear from you! www.recoveringlinecook.com/p/1-on-1-wit...

Lunch today: online cooking class from @wilreidie.bsky.social. Braised salmon with zucchini puree, crushed new potatoes, fennel salad, and an herb beurre blanc. Delicious.

First share of the day, my first monthly recap for the newsletter called The Feed because I'm so bloody good at branding! Details of a few posts you might've missed and a recommendation for a very special book I read this past month: open.substack.com/pub/recoveri...

Been hearing positive things in the comments that this cheese is quite available in US/UK and across EU. This recipe really does it justice.

The flavour of this cheesecake has followed me my entire professional cooking life. Sharing this with you is a genuinely lovely thing for me. www.recoveringlinecook.com/p/norwegian-...

This Friday I am sharing a recipe for Basque-style cheesecake flavoured with that very special Norwegian "cheese" called brunost. This edition of the newsletter will be for free and paid subscribers so click below to sign up and get it in your inbox! www.recoveringlinecook.com

Basque cheesecake flavoured with Norwegian brunost. Sharing the recipe on the newsletter this Friday.

Love this pic I took of my mum and dad confronting me about the pack of fags and Bailey's Irish Cream miniature under my bed when I was 14. Was lucky to get the shot. Miss you mum and dad.

All the good recipe writers/ cookbook authors share their sources of inspiration, cultural or individual, I don't make the rules

This. All of this.

New and free to read. What are we to do with recipes? www.recoveringlinecook.com/p/recipes-in...

A wee insight into the food and drink enjoyed on May Day here in Finland. Includes doughnuts, fermented lemonade and, since picnics are a big deal here on May Day, I slipped in a scotch egg recipe as well. open.substack.com/pub/recoveri...

I believe my follower count is largely due to the late '24 Twitter exodus so if you guys want to follow someone worth, umm, following, Alicia Kennedy is here on Bluesky now as well.

First post I've seen on Bluesky that legitimately deserves to go old skool Twitter-grade viral. Millions of likes and mention in trad media please.

The idea was to bake my favourite bun in a bath of custard so I’d end up with a creme brûlée/bread pudding love child and, spoiler alert, it worked. I implore you to use any leftover hot cross buns if you choose to make this recipe.

I describe this as the bastard 3-way love-child of creme brulée/bread pudding/French toast and I don't apologise for that.