The Swedish Chef

November 25, 2013

The Swedish Chef: Champignons Bourguignons

by Haan Ridell

Soyez le bienvenu au cours de cuisine Française contemporaine. Aujourd’hui nous allons faire un ragoût aux champignons bourguignon délicieux, champignons bourguignons.*

And that is the extent of my French lingo skills. 

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October 21, 2013

The Swedish Chef: Czech Fried Cheese

by UM Guest

By Haan Riddell

I LOVE CHEESE. This dish is the ultimate cheese dish, perfect when you need to comfort yourself on a rainy day or when you have a bad hangover.

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September 11, 2013

The Swedish Chef: Saffron Mussels

by Haan Ridell

Mytilus edulis, also known as the common mussel, is a medium-sized edible “marine bivalve mollusc” in the family Mytilidae, or simply, mussels. 

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July 24, 2013

The Swedish Chef: Dill, The Final Frontier

by Haan Ridell

By Haan Ridell

Dill (Anethum graveolens), also known as “Lao coriander” depending on where it is grown, is a lovely herb very much used in Scandinavia. 

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May 29, 2013

The Swedish Chef: Larb Gai

by Haan Ridell

By Haan Ridell

Hi I’m Haan. I’m Swedish but live in Copenhagen, and I fly around the world for a living.

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