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Sous Vide: What, Why, & How?

Sous vide, meaning "under vacuum" in French, is a cooking technique where food is sealed in a bag and cooked in a precisely controlled water bath. It’s a method that ensures consistent results, ...

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A Taste of Tuscany: Duck Ragu

After reading Andrea’s most recent blog, and living vicariously through her epic Cook Like a Tuscan culinary tour, I am super inspired by all things Tuscan right now. Plus, Italian food has a special ...

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Why I Gave Up Turkey for the New Duck on the Block

This year I’m here to spill the stuffings, or should I say quack, on why I've happily given turkey the boot and crowned duck as the reigning star of my Thanksgiving table. If you've wondering why and ...

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Duck Confit is Easy, Actually: Part Two

Welcome back to another exciting installment the story of how to make your own duck confit. In my previous post, we walked through the simple steps required to get your duck leg confit to the point ...

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Duck Confit is Easy, Actually: Part One

In my experience, many people tend to think of French food as "fancy" food. It's true that a lot of classic French preparations are complex or labor intensive, and it's easy to think that because of ...

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Duck is Delicious

Duck is one of those misunderstood and maligned foods. I rarely hear people say they love duck, and I think the reason why is that most people don’t know how to properly cook duck. I am talking about ...

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Duck Egg Tagliatelle with Morel Mushrooms and Asparagus

Those of you that follow my blogs regularly know I love to forage for mushrooms. I have to write at least one blog a year on how to forage, clean and cook wild mushrooms. If you want to learn more ...

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Quest for Cassoulet

I have eaten a lot of cassoulet over the years and have a developed an understanding of what it should be: both rich and light, both crunchy and creamy, both earthy and bright and without a doubt, it ...

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Working with Duck Part 2: Duck Confit

Last month, I wrote about making Consommé. I used most of two whole ducks to prepare that recipe. What I did not use in the Consommé were the four leg and thigh portions. These I turned into Duck ...

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How to Make Consomme

Soups and sauces have long been my favorite aspect of cooking, so I had a lot of fun when I recently taught the Soups and Sauces portion of The Chopping Block's Culinary Boot Camp. One of the soups ...

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Most Recent Posts

Crawfish 101: How to Boil, Peel, and Enjoy This Southern Delicacy

  It's the season of the crawfish boil, where flavors are bold, hands get messy, and the...Read more

Spring Into these New Techniques

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Fluffy, Flavorful & Dairy-Free: Pancakes That Break the Rules

  There’s a long-standing myth in the brunch world that dairy-free pancakes are, well... sad....Read more

Bite Off More Than You Can Chew

  I want to share a project my wife and I worked on together a few years ago. I felt inspired...Read more

Tasting the Trend: Can Hearts of Palm Noodles Replace Pasta?

If you're anything like me, pasta has always been a go-to comfort food, it's easy, satisfying,...Read more

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