As the spring season unfolds across the Midwest, a wave of excitement ripples through the culinary world as we anticipate the arrival of ramps. These wild alliums, sought after for their delicate ...
Picture this: you’re the chef of a restaurant where you have a steamed mussels dish on the menu. You got your shipment of mussels on Friday, and the restaurant had a slower weekend than expected. ...
Koji - what is it? I had never heard of this word until a few years ago. From time to time, I would hear about it from the depths of the kitchen walls as it was quickly tossed into a mix or coated ...
I don’t think there is a season I look forward to more than summer. After a long cold winter, us Midwesterners long for warm weather and sunshine like a dog loves a bone. Without fail, by the time I ...
If you’ve read some of my other blogs, then you know I enjoy preserving summer produce this time of year. All the greatest produce is in season right now, and I feel like I have a duty to can and ...
When I want to learn, teach, or write about a new culinary technique, I tend to go down various rabbit holes of online research, cookbooks, recipe testing, and trial and error to figure out how to ...
I spend a lot of time on my deck, especially these days, and it was truly my saving grace during quarantine! I often work from my deck, but on weekends, I love to spend the afternoon relaxing out ...
