The Chopping Block Cooking Blog

You Need Le Creuset in Your Kitchen

Our most popular class here at The Chopping Block is Knife Skills, which gives you a solid foundation for cooking by teaching you how to be efficient with a knife. Our chefs always say that a sharp ...

Swedish Meatballs: A Retro Revival

If your family is anything like mine, any festive event, party, holiday, family gathering all revolved around one thing: food. Whether it was pizza for birthdays, ham for Easter, or turkey for ...

Flan: the Most Heavenly Caramel Custard

My husband and I hosted Mother's Day brunch at our house last weekend, and although it's a lot of work, I would rather spend quality time with my mom in the comfort of our home rather than a ...

The Advantages of Charcoal Grilling: Part II

Previously on The Advantages of Charcoal Grilling Part I: we learned about different types of charcoal grill, how to start the charcoal, how to elevate our grill grate, and we learned about the ...

How to Grow a SCOBY and make Kombucha at Home

The world of kombucha has been something of a mystery for a long time and aside from a few movie references and jokes about it, the average person didn’t really know much about it. It wasn’t until ...

Cook the Book: AKA the best class ever

As someone who loves reading almost as much as I love cooking, I wasn’t even halfway through the title of the class before I signed up for the Cook the Book series that The Chopping Block is ...

Celebrate Churros and Mexican Chocolate Sauce

Whether you celebrated Cinco de Mayo or not, we can all agree that homemade churros with chocolate sauce should be celebrated. My friend recently had a taco-themed dinner party and when she asked ...

What's Jollof? Your New Favorite Rice Dish

I recently got back from a trip to Ghana with my mom and sister. We spent 10 days exploring the country from the capital of Accra, north to Kumasi for the Festival of the Golden Stool and out to the ...

Understanding German Wine

I love German wines. It's bad, really bad. If this was high school I'd be scribbling, “Justin loves Riesling,” in the margins of all my notebooks and have a picture of the Mosel valley taped to the ...

Quest for Cassoulet

I have eaten a lot of cassoulet over the years and have a developed an understanding of what it should be: both rich and light, both crunchy and creamy, both earthy and bright and without a doubt, ...