I always look forward to the change of season to Autumn. The crisp cool air, rustling leaves in the wind and colorful foliage make me nostalgic. During this time, we move from summer grilling to the ...
Culinary Boot Camp is a commitment. You spend 40 hours in our kitchens in one week (or five consecutive Saturdays) learning everything you need to transform you from a beginner or intermediate level ...
You already know I love carbon steel pans. Now I want to showcase a technique that illustrates just why I enjoy cooking with carbon steel so much: cold-start crispy skin fish.
One of my absolute favorite types of cuisine overall is any type of Asian food. More specifically, I love Japanese ingredients and flavor profiles. Japan is well known for sushi and Ramen but the ...
In case you haven’t realized yet, I write a lot of recipes—for clients, my newsletter, blogs, and for my own use. If I had to guess, I’ve written somewhere in the neighborhood of about 800 recipes ...
The most frequently asked question I get during our classes here at The Chopping Block is “How long should I cook this?” The students are usually referring to timing for cooking a meat or vegetable. ...
Do you love French cuisine, but feel intimidated by the complex recipes and fancy terms? Do you want to learn how to cook like a pro, using simple and easy methods that will transform your dishes?
I was recently interviewed for a Mashed.com article discussing the most common mistakes home cooks make when sautéing and it got me thinking of all of the techniques we teach at The Chopping Block, ...
Neapolitan pizza is more than just a delicious dish. It's a culinary tradition that dates back to ancient times and reflects the culture and identity of Naples, Italy. In this blog post, I will ...
A pear perfectly poached in red wine is one of the most elegant desserts I can think of. Top it off with a little Crème Anglaise and you have elevated the lowly pear into something almost regal. I’m ...
