• The Chopping Blog

Tofu 101: Taking the Blech out of the Bean Curd

A culinary staple originating from East & Southeast Asia, tofu has made its way to the Western world’s food scene over the past few decades. It is low in calorie, cholesterol-free, and high in ...

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The Summer of CSA and Farmers Market Inspiration

While the weather may not be cooperating, Chicagoans are ready for summer! We are pushing through the cold and rain to attend baseball games, concerts, festivals and farmer’s markets. Considering the ...

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Eating for Wound Healing

Almost three months ago, my cousin sustained a terrible injury to her leg – I’ll just say it involves a double break and massive interior leg burns. Pictures of her injury wouldn’t help with anyone’s ...

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Worry What to Bring to a Potluck? Everyone’s a Winner at a Potluck

I love potlucks. There is nothing that fills my heart more than seeing a huge variety of dishes out for me to sample.

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At Home in the Kitchen

This time of year always reminds me of my initial decision to move to Chicago. I had lofty expectations for food adventures in the big city - I would eat at the best restaurants, I would sip fabulous ...

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I Got this Vegetable in my CSA, Now What Do I Do with It?

A few weeks ago, I had the pleasure of doing several cooking demonstrations at the Good Food Festival at the UIC Forum. It was an amazing day of great food, CSA farmers, cheese and meat producers and ...

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The Return to College Cooking: Part 3

It’s been a few months since my last class at The Chopping Block, and if my memory serves me, it was Macaron Workshop with Chef Kim. Virginia is far, far away from Chicago, as I’m reminded whenever I ...

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Hummus (in no) Time

Hummus is one of my favorite snacks. I love its versatility; not only does is go with chips, crackers, and veggies, it can also be made with almost any spices or ingredients I have on hand. Plus, ...

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My Vegetarian Challenge

I love meat. There it is. Not to make it sound like we don’t enjoy eating vegetables alongside our meat-centric dinners (along with the occasionally entirely vegetarian meal), but my family is a ...

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Halloween May be Over but Costumed Fun Continues

Apparently I’m having Halloween withdrawal. I keep walking into Goodwill, and finding really weird pants and vests, and thinking about all the possibilities it could lend. While I’m at work, I doodle ...

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Vegging It Out

When my daughter decided to become a vegetarian a few years ago, it made things interesting when it came to meal planning. While it might have been easy to just keep cooking the way I always had, I ...

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A Vegetarian at a Meat-Happy Restaurant

Last weekend was my boyfriend’s birthday and to celebrate, his very kind parents took us to The Publican, one of Chicago’s top cured-meat-and-beer zones (because that’s what some people like to ...

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Why Isn't Everyone Excited about my Vegetarian Diet?

I had a friend from Boston visit this past weekend, and I set out to show her what it's like to live in Chicago. A true New Englander, she arrived wearing the classic LL Bean boots, commented ...

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Soup's On

Whether we like it or not, winter is approaching quickly. Here in Chicago, it seems to come way too early and last way too long. So with that, we find ourselves coping by finding the silver linings, ...

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Camping Food: From Trail Mix to RumChata French Toast

Does anyone remember a movie from the 80’s where one of the opening scenes is a kid packing his duffle bag for camp, when he decides to dump all of his clothes out and fill the duffle bag with candy? ...

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Fine Dining in Tunysa, AZ

My roommate and I recently took a very long road trip to the Grand Canyon. Spoiler alert: it’s a giant hole in the ground, with rocks. Though I have little to no tolerance for nature (it’s itchy and ...

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Juicing: To Nosh and Nourish

One of my friends gave me a juicer a year ago. It was a beautiful piece of machinery that cost him $400 bucks, and I would be a total FOOL to pass on this. This friend of mine, who shall remain ...

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