• The Chopping Blog

Mushrooms On My Mind: The Tale of a Fungi

"Yuck! Mushrooms!" How many times have I heard that exclamation from the mouths of kids (and many of my beloved adult friends and family). If you are a mushroom hater, I understand you: the texture ...
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How to Cook Maitake or Hen of the Woods Mushrooms

I grew up Morel mushroom hunting with my family so my love of exotic mushrooms was formed at an early age. I cherished the experience and time with my family exploring the woods and the healthy ...
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Miso into Miso Soup

I was recently watching public television when my pal Ming Tsai’s show "Simply Ming" came on.
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Spring Foraging

Spring is upon us and even though it is not my most favorite time of year, it does produce some of my favorite culinary delights – Morel Mushrooms and Ramps (Wild Leeks). Both of these spring treats ...
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The Quest for Fried Chicken, Southern Illinois Style

Fried chicken is one of my favorite comfort foods: crispy, juicy, savory, mouth watering, fried chicken. I have distinct memories of when my mother would make fried chicken in her cast iron skillet. ...
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In Search of the King Bolete Mushroom

Cooking with wild mushrooms is a delight – there is nothing that adds flavor to a dish quite like them. Every year my mom sends me a bag of wild mushrooms that she has painstakingly collected, ...
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Pizza Pizza

I am in love with a new toy! I have been making a lot of flat doughs and pizzas recently and finally decided to invest in a pizza stone. For years, I did the old trick where I cooked my pizza on an ...
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Savoring Stock with Leftovers

Now that we know how to make our own homemade stock from scratch, we need something to make with it. A good stock can be used to increase the depth of sauces, add flavor to soups or my wife’s ...
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The Chopping Block, Full Circle

After teaching at The Chopping Block for over 10 years now, you can imagine that I have had the pleasure of teaching a multitude of classes and working with many, many amazing students.
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What Do a Thousand Dollars Taste Like?

A few weeks ago, my coworker ever-so-casually called me into his office with a wine question. He told me that someone had given him a bottle of wine, and that Google had told him it was expensive. ...
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Fall in Love with Le Creuset

  Iconic, indestructible, intimidating? Since 1925, Le Creuset has set the standard for...Read more

Cast Iron Conundrum: Le Creuset or Lodge?

The answer to this question is YES! I actually suggest both of these brands. While they are both...Read more

Acid and Fat: The Yin and Yang of Cooking

Understanding how acids and fats affect the flavor and texture of our food can be an ace card in...Read more

The Power of Polenta

  Polenta is an ingredient that may sound exotic and unapproachable, but it is in fact, easy...Read more

Simply Delicious: Maiale al Latte (Milk-Braised Pork)

  The classic Italian dish of Maiale al latte (milk-braised pork) is one of my favorite...Read more

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