When I write a blog, I generally gravitate to a recipe that has multiple components with many steps and some sort of assembling. I enjoy being able to break down complicated procedures into a dish ...
When it’s my turn to make desserts, my go-to are usually pies, crisps and cobblers. For me, these desserts are much easier to prepare, probably because they are more formula-driven than recipe-driven ...
I’ll never pass up an opportunity to participate in a holiday cookie exchange, so when The Chopping Block revealed we were hosting an annual employee cookie swap in December I thought it was the ...
As 2024 comes to a close, I find myself reflecting on the traditions that bring us comfort, joy, and a little extra hope as we step into a new year. Across the globe, people have their own special ...
You likely have heard of samosas, a spiced potato or sometimes meat filled fried pastry. They are flavorful, crispy, and filling-amazing little treat. Burmese-style samosas are a bit different. Thoke ...
Last month, I wrote about my love for homemade Parmesan stock. While it is absolutely the “secret weapon for soup season” as I claimed, I want to demonstrate a different use for the stock which is ...
If you’ve been to one of my classes or read my previous blogs, you probably know that South American cuisine is one of my favorite topics. There’s something about the bold, fresh flavors and ...
Many regions have their own variations of rice porridge, but "gruel" or the boiling of starchy foods dates back to prehistoric times where it was an early application of harnessing fire and cooking. ...
A couple of years ago, I professed my love of bagels in my blog Everything Bagel Strata. It’s a delicious way to enjoy the classic savory flavors of everything bagels, smoked salmon, cream cheese and ...
