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  • The Chopping Blog

How to Get your Husband to Cook

One thing I believe is that so many of us could not do the work we enjoy doing so much without the support of our loved ones. I know for certain that is true for me. Without my husband’s support of ...

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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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Keep Your Steaks Simple

As a rule, I try to make sure that when I go out to eat, I order something I cannot or would not make at home. Dining out in Chicago can be expensive, and I want to make sure I get the most bang for ...

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An Easy First Ferment: Preserved Lemons

Back before refrigerators were commonplace in homes, preservation was important if you wanted to eat come winter. That's why every culture has recipes and methods of pickling or fermentation.

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Mama Mia! Learn How to Make Stuffed Zucchini Blossoms

My Italian immigrant grandfather had the most amazing vegetable garden – there was even a fig tree and concord grape vine! My sister and I were just talking about how there are so many “taste ...

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The Whipped Cream of Your Dreams

Fluffy, light, sweet whipped cream. Is there anything better? During a recent birthday party at The Chopping Block's Merchandise Mart location, we had a whipped cream contest! Two teams of thre had ...

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Easy Farmers Cheese

Making farmers cheese is a really cool first recipe to try your hand at cheese making. It's incredibly versatile as you can add in anything you have on hand to doctor it up. Stir in some herbs, ...

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Where There is Smoke There is Fire

Summer and grilling just go together. How about this summer, you step up your grilling game and add some smoke to the mix? By lowering the temperature of the grill and adding some wood chunks to any ...

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Ribs are a Cut Above the Rest

If I ever have to decide upon a “last supper,” it will be ribs – probably accompanied by cheesy pasta of some sort and a decedent crème brulee, but that’s for other blogs - today we dedicate to the ...

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The Art of the Croissant

Every year, I take the week of my birthday off to travel. I then spend the next 358 days getting excited for the next trip. I say this every year, but the trip this year my favorite. We spent 4 days ...

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