Semiserious Chefs

This recipe has been a win in my book for over twenty years. It’s super easy and can be whipped together in literally 5 minutes. Notice I said super easy. You can simply throw it in the oven, set a timer, and walk away to deal with any other chores you might have. This is […]

Citrus Junos, known as Yuzu (ユズ) in Japanese, and yuju (유자) in Korean, is the name of a particular type of rather small, very seedy, citrus fruit. Although it is commonly used fresh, and to make ponzu in particular, you will very often find it in a fermented form combined with chilis and salt, as […]

This sauce (pronounced greh-no-blue-os) originates comes from the French town of Grenoble. Very tangy by itself it pairs well with mild fish, and is perfectly rounded off with a topping of fresh parsley. Although most commonly cooked with fish or seafood it can, however, be served over a huge variety of dish choices, (see below) […]

Somehow I think it is my life’s mission to discover the best way to serve cranberries. It’s like it calls me. I mean, who cares about cranberries, right? Perhaps that’s why I feel so impelled. Whatever the reason, I came pretty close last year with the Mulled Port Cranberry Sauce, but this year I stumbled […]

Gremolata is a very easy to make condiment that compliments meats, pasta, and vegetables incredibly well. It is perhaps most know for it’s use with ossobuco. Although made simply of parsley, garlic, and lemon, these three ingredients certainly add up to more than the sum of their parts. Upon first tasting you may find it […]

Running a preschool in our home for the last 4 years has definitely had an affect on how I view cooking. There are the quick kid friendly meals and the mass production recipes of course, but there are also really silly creative meals that come from bizarre themes and crazy child suggestions. Maniac Muffin Rolls […]

I discovered this sauce in one of my favorite go-tos, “The French Market Cookbook” and was very excited to have the first opportunity to use it last Thanksgiving. Not only was it the perfect dip for our steamed artichoke leaves then, but I have been repeatedly making it since for a whole variety of uses. […]

A few weeks ago, during one of my many excursions to the library, I skimmed through the recipe section pulling off a forgotten favorite on Russian and Polish cooking, then the title ‘Breakfast’ caught my eye. Joy of Cooking’s “All about Breakfast and Brunch.” I can see why a lot of people would be attracted […]

It’s hard to find a dish that can top the sheer anticipation of tearing into the first bite of a couple of eggs Benedict. Featuring crispy buttery English muffins topped with poached eggs and Canadian bacon. The yolk slowly drizzles it’s way down the English muffin before mixing with the Hollandaise sauce to become the […]