<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView%20&amp;noscript=1">

Kvass: Sweet, Refreshing and Good for your Gut

By now we’ve all heard of the benefits of good bacteria in our body’s micro biome and the wonder it does for effective digestion and overall gut health. We’ve had the kombucha, the yogurt and the ...

Read More

Lacto-Fermentation & Lessons I have Learned

When I want to learn, teach, or write about a new culinary technique, I tend to go down various rabbit holes of online research, cookbooks, recipe testing, and trial and error to figure out how to ...

Read More

How to Grow a SCOBY and make Kombucha at Home

The world of kombucha has been something of a mystery for a long time and aside from a few movie references and jokes about it, the average person didn’t really know much about it. It wasn’t until ...

Read More

Don't Waste Food, Preserve It

Food waste is a huge issue in our society, and can be a huge issue for your pocketbook. Finding out what to do with those leftover veggies or extra filet of salmon can sometimes be difficult for home ...

Read More

Put your Food Preservation Fears to Rest

Local farmers markets are bursting with late-summer produce right now. Wouldn't it be great if you could enjoy this bounty in the middle of a frigid Midwest winter? You can, simply by canning, ...

Read More

3 Helpful Tips for First Time Fermenters

Fermentation is a metabolic process with the aid of yeast, bacteria and other microorganisms that breaks down usually a carbohydrate-rich food into carbon dioxide and alcohol or acid. Beer, wine, ...

Read More

Honey and Jalapeños

A few weeks ago during an event at The Chopping Block, I encouraged a group of guests to drizzle some of our jalapeño honey on their cheese tray. I could tell by the looks on their faces that this ...

Read More

Fermented Garlic Honey

If you’ve never fermented anything before, but are interested in trying, this raw fermented garlic honey is the easiest and most approachable place to start!

Read More

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 ...

Read More

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.

Read More

Subscribe to Email Updates

Most Recent Posts

Limited Space? Here's Your Grilling Solution

Grilling season is finally in full swing, and I couldn’t be more excited! After years of not...Read more

Highlighting a Unique Herb: Tarragon

A coworker recently asked me what my favorite nontraditional herb is. It was a great question, and...Read more

Hot Honey: A Fiery and Sweet Condiment

  A current drive through any city neighborhood tells you farmers’ market season is upon us,...Read more

What I Got Out of a 15-Pound Prime Rib Roast

As a chef, I’m always looking for ways to stretch ingredients and make the most out of quality...Read more

What to Do with an Abundance of Rhubarb

  Rhubarb is thriving this time of year here in the Midwest, both in home gardens and in the...Read more

cooking_classes
gift_cards
boot_camp
Sign Up To Get