Given the heat the last few days, I’ve been craving lighter summer fare. It’s a little too warm for heavy food like pork shoulder and brisket. Smoked seafood, on the other hand, sounds pretty good. ...
If you have ever thrown a dinner party at home for friends and family, then you have definitely asked yourself; “How can I make this look fabulous?” And with the fall season heading our way, I’m sure ...
Espelette. Pronounced es-pa-let, this little pepper from the southern region of France is one of my favorite ingredients and I dare say, a secret weapon in my arsenal of cooking tricks. Although this ...
One of the cool things about working at The Chopping Block as long as I have is watching people come and go, to later flourish on their own in the food industry. In fact, I often think about writing ...
I grew up homesteading and living off of the vegetables we grew, so having a vegetable garden has always been a way of life. I have never been able to shake the desire to play in the dirt or to ...
Last week, I had the pleasure of working part of a three day "class" for teenagers from the Latin School in Chicago. The students ranged in ages from 13 to 16.
Kosher, Sea, Pink, or Grey Salt - How Do I Decide?
Have you ever wondered why there are so many different types of salt? What could possibly be the difference between them all? I know I was confused at first. Here's a bit of what I've learned over ...
