My husband and I love honey mustard. When given the opportunity, we will slather it on just about anything and everything. So it should be no surprise that it’s the centerpiece of one of our favorite ...
Since I started teaching cooking classes at The Chopping Block, one of the most common questions I get from students is why we use two different types of oil to cook with. So I decided to take a ...
Making food from scratch versus buying prepared products has so many advantages: not only do you have more appreciation for the finished product but you'll enjoy the process of creating it. You can ...
I was recently craving fresh pasta for dinner, but my oldest son has developed a problem with digesting eggs. I did some research and found a number of eggless pasta dough recipes that I liked parts ...
Braciole, pronounced bra'zhul, is a soul-satisfying dish that hails from Italy. It consists of a thin piece of meat, breadcrumbs, prosciutto, cheese and sometimes, but not always, hard-boiled eggs, ...
Cheese Making at Home Part 3: Labneh "Yogurt Cream Cheese"
I will be honest. I had never actually heard of Labneh prior to my cheese making classes at the Ploughshare Institute in Waco, Texas. I was not only intrigued about the cheese making process but also ...
One of my favorite things about working with food and cooking is that there is always something new to learn. There are so many ingredients, styles and techniques that we have virtually endless ...
No Ice Cream Maker? The No Churn Ice Cream Trend is For You
I've noticed a lot of articles about no churn ice cream lately. From the Huffington Post to Martha Stewart, food writers proclaimed their love of these ridiculously easy-to-make recipes that require ...
Cheese Making at Home Part 2: Cream Cheese and Yogurt
I must say I was a little embarrassed that I didn’t know that cream cheese was made from sour cream when I arrived at my two-day cheese making class at the Ploughshare Institute in Waco, Texas. ...
