Semiserious Chefs

Armenia. It’s own nation; just barely. They are incredibly proud of their heritage and their homeland. They come from the ancient lands of the Mesopotamia and lived through the Ottoman empire. They’ve been ‘owned’ by both Turkey and Russia, over and over, and their cuisine is a mix of flavors that shows these ever waving […]

This colorful blend offers many of the favorite seasoning flavors we all crave. Just the right amount of garlic, a splash of chive to go with onion flakes, plenty of green herbs, and one very special ingredient; dried tomato! Dried tomato flakes can be found at a lot of herb and spice shops, and on-line. […]

Taken from the Arabic for an onomatopoeia-like word sounding meaning ‘all mixed up,’ this North African dish is beloved both by Muslims and Jews, as their cultures have been intermingled again and again throughout history. Often eaten at breakfast, shakshouka is also not uncommon to have for dinner. The ingredients are simple, and it only […]

“This is a phenomenal dish! I wish they served this at my favorite place! If you were to ever own a restaurant this would need to be on the menu!” – Real quote from a Happy Guest This recipe came about after I was given a dill herb dip blend last Christmas. Eventually I created […]

I make a large batch of this blend to keep on hand because I use it so often! This combination was first inspired by a Christmas gift from my Sister-in-Law. She gave us several Christmas ornament bulbs filled with herbs and spices for making dips. One was a very classic dill blend; 1 teaspoon dill […]

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 […]

There are a million-and-a-half recipes for meatballs. Of course your Grandma makes the best ones, but these might be a close 2nd, and perhaps a new favorite! Using fresh parsley makes all the difference, and smoked paprika really brings the flavor up. Throw them over your favorite sauce and pasta, make meatball subs, or serve […]

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. […]