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Pikliz: The Haitian Condiment You Need for Summer

May was Haitian Heritage month. My husband is Haitian, and I’m always looking to learn more about Haitian cuisine so I can pass that part of her heritage onto my daughter. I learned a long time ago ...

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Stuffed Cabbage Rolls: A Taste of Tradition

Before I met my husband, I had never experienced the pleasure of enjoying Polish cuisine. I grew up in a Jewish household and enjoyed many traditional dishes like gefilte fish, kugel, matzoh ball ...

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Chopped Broccoli Salad

If you live in a climate that has seasons, like Chicago, by March you are so over winter. When I drive into parking lots and see piles of dirty snow, I wonder sometimes why I live here!

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Grilled Red Cabbage with Magic Green Sauce

It’s grilling season, and I am ready for it! I love entertaining, but sometimes I prepare so many appetizers for fear that my guests will be too hungry while I am grilling that by the time I present ...

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Stuffed Cabbage Soup

It’s officially Fall, y’all! I am welcoming Fall with open arms – and soup. I absolutely love soups and stews. We enjoy many different soups all throughout these cooler seasons. Our favorites are ...

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Red Cabbage and Green Apple Slaw

If you are familiar with Lincoln Square, you've probably heard about or even attended the annual Apple Fest in October. The Chopping Block is famous for our Apple Pie, and we bake a lot of them for ...

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Homemade Sauerkraut in Just Two Weeks

If you've read any of my other posts before, you know I love quick, cheap, easy recipes that aren't really recipes at all. I like the freedom of knowing the rules and ratios so I know where I can ...

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Most Recent Posts

Limited Space? Here's Your Grilling Solution
by Alex 5/16/25 10:30 AM

Grilling season is finally in full swing, and I couldn’t be more excited! After years of not...Read more

Highlighting a Unique Herb: Tarragon
by Elexis 5/15/25 10:30 AM

A coworker recently asked me what my favorite nontraditional herb is. It was a great question, and...Read more

Hot Honey: A Fiery and Sweet Condiment
by Jessica 5/14/25 10:30 AM

  A current drive through any city neighborhood tells you farmers’ market season is upon us,...Read more

What I Got Out of a 15-Pound Prime Rib Roast
by Trevor 5/13/25 10:30 AM

As a chef, I’m always looking for ways to stretch ingredients and make the most out of quality...Read more

What to Do with an Abundance of Rhubarb
by Kelly K 5/9/25 10:30 AM

  Rhubarb is thriving this time of year here in the Midwest, both in home gardens and in the...Read more

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