Sous vide is a method of cooking that has gained rapidly in popularity with home cooks in the last five or so years. If you’re not familiar, sous vide is a cooking technique by which food is gently ...
Happy New Year of the Tiger! I love when my blog posts coincide with the Chinese Lunar New Year. We lived in Beijing from 1997-2000, and this celebration remains close to our hearts. It was always a ...
I remember my custards class standing out while getting my Baking and Pastry degree at Le Cordon Bleu in Chicago many years ago. It was a very early morning class and within minutes of starting, ...
Summer is in full swing, and we are trying to make the best of it! One of the high points of my summer so far has been teaching one of my favorite classic dishes: the Niçoise Salad in a recent ...
Eggs are one of the most versatile ingredients in the culinary world. There are by far over 80 thousand ways to prepare and use them. From breakfast, lunch and dinner to dessert they can be eaten in ...
Green Bombs of Kale, Spinach, Chard and Other Leafy Greens
Are you one of those people who sign up for a CSA (Community Supported Agriculture) box eagerly in the winter and then, when deliveries start, you are dismayed by piles of kale, chard and spinach?
Adjusting to a new routine, as we go through these strange times, may be a challenge; however, we may actually find that we can break away from it and have some fun, especially in the kitchen!
There are few dishes as shrouded in mystique as the venerated French omelette. Egg cookery in general but especially the ability to make a French omelette has been used as a metric to determine a ...
Reach New Heights with France’s Most Famous Omelette
I love eggs. I eat them on the daily in simple scrambles, fancy poaches and omelettes... lots and lots of omelettes. Eggs are such a basic pleasure that it’s a shame we limit them to breakfast here ...
During the past year at The Chopping Block, I have taught a lot of cooking classes. One thing that I can always count on is students asking questions, which I love. And if I don’t know the answer, we ...
