I recently visited my soon-to-be in-laws and was met with some trouble cooking them dinner. The possibilities were endless but somewhat limited because their nieces and nephews are so, so picky! The ...
What goes on in the kitchen of a restaurant can be a bit of a mystery. Even if the restaurant has an open kitchen, by the time the public at large is looking on, almost all the work has already been ...
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 ...
When it comes to knife skills, one of the more difficult items to approach are dense gourds of awkward shapes and sizes. Today we will tackle and breakdown a large butternut squash and talk about ...
There is nothing more special to me than perfectly light, fluffy, pillowy gnocchi! Sometimes that texture can be hard to achieve, though. I know I have eaten my fair share of dense and tough gnocchi ...
What is the first thing that you think of when you hear the term “dumpling?” Over the course of thousands of years there have been many talks as to what constitutes a food item to be considered a ...
All hail delicata squash! Since I stock up on delicata now that it’s showing up in grocery stores and farmers markets, much like when I go apple picking and make all things apple, this time I am ...
There seems to be this unwritten phenomenon among The Chopping Block's employees, where after our Know Your Gnocchi class, someone who worked the class is inspired to go home and make gnocchi from ...
A couple of weeks ago my daughter, Delilah, really wanted to make ravioli from scratch (a blog post for the future!), so the whole family got together and busted out some dough and made a ricotta ...
