Semiserious Chefs

In the Norse cooking of Sweden, Norway, and Finland, potatoes usually accompany a main dish that may have a sauce and fresh herbs already included, so often they just serve the potatoes boiled and skinned to be added to the main plate and mashed with either butter or the main sauce. Here we have roasted […]

‘Ground Provisions’ was a rather obscure sounding dish when I first came across it. Interestingly it’s a pretty straight forward idea. They are simply ground-based vegetables, AKA roots, tubers, corms, and rhizomes, that are providing the carbohydrates for the meal. These are most often potatoes, sweet potatoes, African/Asian yams, taro, cassava, squash, or plantains, even […]

Taro is a starch used by nations all around the world, and in a lot of different ways. Having started with a Trinidad inspired dish involving coconut, it was only fitting to head to Asia, strongly believed to be the traditional home of the taro root, and create an entirely different dish that also uses […]

As the name implies, this recipe has been inspired by the cuisines of Ghana, Nigeria and other West African countries. It’s important to note the use of true yam for this dish. In the US we often times have two sweet potato varieties that are marketed as sweet potato, the pale colored sweet flavored potato, […]

Have you ever tried your hand at making hash browns from scratch, but found the results to be less than ideal? Perhaps the outside of the hash browns look okay, but on the inside it’s nothing but a starchy undercooked mess. I’ve seen this more than I’d like to admit. Fortunately, there are steps you […]

Have you ever wondered the secret behind achieving a perfectly cooked, golden brown French fry that’s soft and moist on the inside but crunchy on the outside? Well it isn’t hard to do, it just takes a little planning, but is definitely worth it. In fact, if you don’t find these streak fries to be […]