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Bolognese Sauce: The Rich Ragu of Bologna

When people think of Italian pasta sauces, one of the most popular that comes to mind is Bolognese, a hearty meat sauce with roots in Bologna. However, bolognese (or ragù alla bolognese) is often ...

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Love for Tomatoes

My love for tomatoes started when I was really little, eating them straight off the vine from the garden. Tomatoes are so versatile, you can do just about anything with them. From eating them raw to ...

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Stuffed Cabbage Rolls: A Taste of Tradition

Before I met my husband, I had never experienced the pleasure of enjoying Polish cuisine. I grew up in a Jewish household and enjoyed many traditional dishes like gefilte fish, kugel, matzoh ball ...

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Sunday is for Braising

Braising and slow cooking are among my favorite cooking methods. These dishes are full of deep rich flavor, typically come together in one pot, and utilize an array of inexpensive cuts of meat. When ...

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A Four-Ingredient Tomato Sauce That Lives Up to Its Hype

I’ve been known to spend hours upon hours researching recipes online, their ratings and the numerous comments left by people who have made that recipe. I’m fascinated by them! And none has fascinated ...

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French Seasoning Salt is Back by Popular Demand

French Seasoning Salt is one of the most popular retail products we have ever carried at The Chopping Block. The miracle seasoning in the blue jar as it's known among our students is the perfect ...

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Baked Goat Cheese and Tomato Pasta

If you frequent social media, specifically TikTok, chances are that you’ve seen the viral baked feta pasta. I absolutely love one dish wonders, as I call them, where you essentially create an entire ...

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Old Italian's Braciole

For many years, I cooked numerous dinners for a dear friend I fondly called The Old Italian. His cooking prowess was limited to pour-over coffee - lots and lots of coffee all day long – and to the ...

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5-Ingredient Roasted Yellow Tomato Sauce

Welcome back to another blog post featuring our home-grown tomatoes! Earlier this month I made a delicious Onion-Tomato Jam that was fabulous on toasted sourdough bread with a sprinkling of goat ...

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Happy Birthday Julia!

Just after finishing my culinary school training, I attended a food professionals’ conference in New York. At one of the lectures, the seat next to mine remained empty until a very tall woman ...

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