As you may have noticed, meat prices seem to be getting higher and higher. Every time I go to the grocery store now it seems like it becomes less and less feasible to buy meat (commodity beef shank ...
A popular question that I get from many home cooks is whether or not it's worth it to take the time to soak and prepare beans from raw instead of just using canned beans. Canned beans are a wonderful ...
As the temperatures start to rise and the flowers begin to bloom, it's the perfect time to enjoy a refreshing and light cocktail. Sangria is an ideal springtime drink that's sure to impress your ...
A sandwich is a simple and versatile dish that can be made with almost any combination of ingredients. But what makes a sandwich a sandwich? Is it the bread? The filling? The shape? The origin? The ...
Guests know they’re in for a good time when they arrive to The Chopping Block for a wine class and see an array of glasses – whites, reds, flutes, sometimes even copitas and coupes – glittering and ...
When I left Greece last fall, I came home with a suitcase full of Greek ingredients. What better way to put them to use than to cook for my travel partner on that trip Cheryl and her life partner ...
The best part of being a home cook is challenging yourself. We try new foods, exciting techniques and reinvent restaurant classics. Some processes take multiple attempts but then there is a magic ...
The Sugarbush Chronicles Part III: Evaporation Station
At the end of the previous installment of The Sugarbush Chronicles, we had collected a good amount of sap and were putting it through a reverse osmosis system to increase the sugar content of the sap ...
I’ve established a couple of blog themes but the most prevalent is utilizing what I have available. Once again, I am beginning with the vegetables I prepped in a recent Knife Skills class (as I did ...
Nine times out of ten, my lunches consist of a vegetable and/or grain salad topped with protein. I know that may sound boring, but trust me when I say it’s delicious and full of variety. It’s a ...
