Once or twice a year, a few of my girlfriends and I get together for a girls only weekend. We look forward to the getaway and use the time to relax and catch up. We change up the location each year, ...
Someday, it will warm up. Someday, it will stop snowing. It has to, right? Right? Though the foreseeable forecast still casts a pall on my dreams of summer, I’m trying to look at the positives: ...
One of the things I like about working at The Chopping Block is that our team shares their culinary experience and encourages everyone to experiment with different ingredients and cooking techniques. ...
You say Potato, I say Patata with an Easy Spanish Omelette
Tortilla de Patatas (potato omelette) is as ubiquitous in Spain as it is delicious. This potato omelette is found in tapas bars where it is served warm or cold, topped with aioli or not, full of ...
I was ten years old when I tasted Kefir for the very first time. My parents and I had immigrated to America as refugees from the former Soviet Union nine years earlier, in 1976, when I was just a ...
I had never even heard of Malbec when I started working at The Chopping Block, but I could tell that whatever it was, people sure seemed to like it. In fact, as I've learned more, it strikes me as ...
When I was a boy, I spent many a weekend with my Granny at her house, just a street or two over from my parents’ house, but miles away from my usual life. Hours would pass with her telling me stories ...
Stock is the foundation of so many classical dishes that chefs spend years perfecting their perfect, clear flavorful stock. But what really is it? And how does it differentiate from its younger, ...
Insta-Party: How to Throw a Party with your Instant Pot
Whenever the newest gadget or electric device comes out for the kitchen, it's usually poo pooed by chefs. But that's definitely not the case with the Instant Pot. This miraculous time-saver has been ...
