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M & M Taste Buds

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M & M Taste Buds

Montreal-based home cooks with a passion for food, travel and culture. Bon appétit!

Here you will find a slice of our culinary journey to share with you, featuring our favourite restaurants and foodie finds and our weekly homemade catered meals prepared with love by M&M.

04/25/2026

Loving the new spring menu at , especially those tuna tartare nachos. Yum!

04/05/2026

Sometimes simple is just the best kind. Paccheri pasta with tomato sauce, burrata, a swirl of some good olive oil, and garnish with basil, sea salt, and cracked black pepper.

The key is in the quality of the sauce. If you don’t have fresh or jarred, use the best quality tomatoes you can find in a can. Makes a world of a difference.

04/03/2026

Can’t even tell you how friggin’ satisfying these chilli crisp udon noodles are. Comfort food, hug in a bowl, call it what you want, rinse and repeat. Total time is about 15 minutes. Boom!

Ingredients
1 package udon noodles (800ish gram package)
2 tbsp neutral oil
1 shallot, minced
4 cloves garlic, minced
3 green onions, sliced, green parts divided from white parts
3 mini cucumbers, sliced
1 small can of sliced bamboo shoots
3 tbsp soy sauce
2 tbsp dark soy sauce
Hot sauce (to taste)
2 tbsp chili crisp
2 tsp rice vinegar
2 tsp sesame oil

Cook udon according to package directions.

Heat oil in pan, add shallot, garlic and white part of green onions, and cook for about 1-2 minutes. Add cucumber and sauté another 3 minutes. Add bamboo and remaining ingredients. Add in cooked udon and toss until fully coated and heated through about 1 minutes. Garnish with sliced green onions.

03/08/2026

Another episode of how many things can you turn into a dumpling, featuring: French dip gyoza

Braise a 2-3 lb beef blade with 2 cups of sliced onions, 3 chopped garlic cloves, 4 cups of beef broth, 1 cup red wine, 1/3 cup Worcestershire sauce, and lots of salt and pepper (sear beef first) for 2.5-3 hours, or until meat is fork tender.

Strain the solids from the liquids, cool completely, and reserve liquid for dipping sauce. In a bowl, shred the beef and add in 1 cup of shredded emmental cheese. Fill each gyoza 🥟 wrapper with the meat mixture. At this stage you can either freeze on a cookie sheet (and add to a bag or Tupperware once frozen) or get ready to cook. In a large skillet, add a good jug of vegetable oil on medium high heat. Cooking in batches, place the gyoza in the skillet (not touching), and sear for a minute or two until golden on one side (longer if cooking from frozen). Add 1/3 cup of water to the pan and cover skillet with a lid to steam for a minute or two. When you remove the lid, the gyoza should be cooked through and water almost gone. Transfer to a serving plate, cover to keep warm. Meanwhile, skim most of the fat from the liquid and add to a saucepan with one tablespoon of flour or cornstarch to thicken. Stir frequently until sauce resembles a gravy-like consistency.

All done, ready to serve! Makes about 50-60 gyoza

12/14/2025

Holiday party 2026 edition!
- pickled melon, prosciutto and bocconcini
- shrimp and mango tostada
- polenta cakes with blue cheese, salami and deep fried olive
- two cheese grilled cheese and tomato soup
- griot arancini with sos ti malice
- flamequin with garlic sauce
- Argentinian beef empanada with carrot top chimichurri
- buffalo chicken potato skins
- not pictured: dunkaroo dip with animal cookies

09/13/2025

Add this to your list of spots to check out if you’re in the Burlington area. 👌👏

08/23/2025

Belle petite découverte today at in Notre Dame de l’Ile Perrot. Organic produce, important Italian products, farm raised chicken and eggs, local cuts of beef from a few doors down, AND homemade Italian meals cooked fresh onsite! We’ll definitely be circling back often.

08/22/2025

Les Cavistes Montréal = Food, Wine & Vibes 🍷✅ AND, great patio. A must visit in Ahuntsic. That tartare was bang on.

08/15/2025

Perpetual lineup out the door for the noteworthy hand-pulled noodles at in Chinatown. Everyone got the memo, they master the art of noodles.

08/10/2025

The best-selling trilogy is taking Beaubien by storm. , and , 3 snugly intertwined businesses, each with distinct personalities yet seamless familiarity between them, makes you want to spend the day experiencing them all. So we did just that. After having enjoyed a lovely lunch over at Bar Mamie, our noses had us sauntering over to Boucherie de Mamie to check out what was cooking. Their weekend lunchtime pop-up for kebab sandwiches smelled so divine that we were back the next day to sample a taste of these bad-boys. Boy oh boy, mouthwateringly good. If you haven’t checked out this French bistro, wine and snack bar, kebab stand, today is the day.

08/02/2025

Great new-ish spot to enjoy a Neapolitan pizza pie in Hudson village at .hudson . It was bumpin’ and bustlin’ on the beautiful patio, great spot to enjoy on a beautiful summer night. Two thumbs up for this new addition to the local restaurant scene.

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