The Chopping Block Cooking & Wine Blog

A Taste of Home: Crafting Mexican Rice in Tradition

I grew up in a household with a mixture of Dominican, Puerto Rican, and Mexican cuisines. While these cuisines can have quite a few differences, there is one ingredient that ties them all together: ...

Celery Root Risotto: Creating Depth of Flavor

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 ...

Conjee: Sweet Nourishing Gruel

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. ...

Sweet S'more Dessert Arancini

I just love when I have a 'Eureka!' in the kitchen. It’s that moment when you come up with an idea and just need to test it out to see if it works. I am sure I have not reinvented the wheel and ...

Red Beans and Rice: A Louisiana Favorite

I'm back with another bean edition! I have such a variety of beans stocked up that I might as well pop in every so often with a new bean recipe for you. Legumes have been a big part of my heritage, ...

Crispy Rice Advice

The best part of being a home cook is challenging yourself. We try new foods, exciting techniques and reinvent restaurant classics. Some processes take multiple attempts but then there is a magic ...

How to Make Amazing Arancini

I was recently watching Stanley Tucci: Searching for Italy where Stanley travels to the island of Sicily and enjoys many mouth-watering regional specialties. One of the dishes that’s talked about in ...

For a Pescatarian Party, Make Salmon Coulibiac

When both of your siblings are vegetarians/pescatarians, it makes menu planning for holidays like Thanksgiving a challenge. The traditional turkey and ham don't work as entrée options when the whole ...

The Best Dish for Clearing Out Your Fridge: Fried Rice

Fried rice has a lot going for it. It's fast, it can be made with just about any set of ingredients, it's cheap to make, and—above all—it's totally delicious when made well. Unfortunately, I find ...

White vs. Brown Rice: The Final Battle

"My Korean ancestors would smite me where I stand today if I tried to use brown rice in gimbap. So, we are using white rice.”

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A Taste of Home: Crafting Mexican Rice in Tradition

Celery Root Risotto: Creating Depth of Flavor

Conjee: Sweet Nourishing Gruel

Sweet S'more Dessert Arancini

Red Beans and Rice: A Louisiana Favorite

Crispy Rice Advice

How to Make Amazing Arancini

For a Pescatarian Party, Make Salmon Coulibiac

The Best Dish for Clearing Out Your Fridge: Fried Rice

White vs. Brown Rice: The Final Battle

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