Once a month, I meet with several of my colleagues to discuss new and exciting ideas for class curriculum. It's a great way to allow everyone's creativity to come to the table, and it's exciting ...
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 ...
I recently had a dinner party themed around citrus carnitas tacos, and I wanted to change up what I was going to make for dessert. Almost every dish I made that night contained lime in it, so I ...
I used to be afraid of using yeast in recipes. I think it was because I had one failed attempt, and I thought to myself “Well, I am just not meant to be a baker!”
It's no secret that I love a useful kitchen gadget. I heartily embraced the Instant Pot when it came out and still use it regularly for any dish with dried beans, to make yogurt, pulled pork, hard ...
There is nothing better than a chocolate chip cookie, and everyone always thinks they make the best one. At The Chopping Block, we had so many employees sure that they made the best chocolate chip ...
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 ...
Our mission here at The Chopping Block is to get you cooking. We know life can get in the way, but cooking at home is more healthful and less expensive than eating out, and it brings people together.
As a professional chef, and all around human person, I have tasted a lot of pastries in my life. They are pretty much all amazing, but there is one that I tasted recently that will live in my memory ...
One of my favorite foods to work with in unique ways is lentils. Whether they are red, green, black, yellow or brown, it makes no difference because each one has a unique flavor and texture. Lentils ...
