Sometimes we get requests for classes that are a little too niche for our general audience at The Chopping Block. So, when my team discussed a recent request for a “cooking for one” class, I ...
How to Use Harissa or How Can You Not Use Harissa?
I've had a hankering for harissa lately. The spicy and aromatic chile paste that is widely used in Middle Eastern and North African cooking adds a kick of spice to any meal, from soups and stews to ...
We all have that one food whether from our childhood or a bad dining experience that we just can’t stand. It could be a texture issue, a smell, how it was presented, or just a preconceived notion ...
I absolutely love Brussel sprouts. We didn’t eat them much in my house growing up (my dad still turns his nose up at most green vegetables), but I’ve come to love them in my adulthood. I’ve had them ...
It appears that summer is hanging on as long as possible, and I'm totally cool with that. The longer I can wear flip flops the better! But, because I develop the curriculum at The Chopping Block and ...
You either love it or you hate it. That’s how it goes with some foods. One such vegetable that most people tend to skew heavily one way or the other on are Brussels sprouts. As I teach the young ...
