The Chopping Block Cooking & Wine Blog (11)

Low Waste Cooking: Veg Stock and Carrot Ginger Soup

Trying to minimize waste in a home kitchen can be a difficult task. As we prioritize convenience in our daily lives, we end up disposing of plenty of usable and delicious ingredients. And the kicker ...

Burnt by Choice: Allium Alchemy

In all my culinary career, few techniques offer the depth and complexity that burnt allium provides. Burnt allium is the practice of charring allium family members like onions, garlic, and shallots ...

Getting Familiar with Japanese Ingredients

One of my absolute favorite types of cuisine overall is any type of Asian food. More specifically, I love Japanese ingredients and flavor profiles. Japan is well known for sushi and Ramen but the ...

Cinnamon Rolls for Holiday Breakfasts

As the holidays approach us, I've been getting in the mood to start making my favorite desserts. In my family, we always make cinnamon rolls to enjoy for breakfast or really any time of the day.

The Nerve of Food

Get ready to embark on a journey of culinary exploration that will reveal the unsung hero of our taste experience, the trigeminal nerve. This often-overlooked fifth sense plays a profound role in our ...

It’s Gotta Be Fun: Mary's Motto for Wine Classes

“It’s gotta be fun!” is the best advice I received from my mentor Kevin Zraly, who, as founder of The Windows on the World Complete Wine Course, knows something about wine education. So, I feel as ...

Double Double Baked Potatoes

Growing up in the 1980s, one the fanciest side dishes you could get in a restaurant was a double baked potato. Maybe it wasn’t the fanciest but to a little Midwestern picky eater kid, it was the end ...

Cooking from a Market in Normandy

I think a lot of times when chefs travel they long to visit local markets and see what kind of excellent produce can be had in an area they don’t usually get to source from. Often times, however,—at ...

The Perfect Autumn Comfort: Butternut Squash Mac-n-Cheese

Last month, my husband and I dropped our daughter off for her first year of college at the University of Illinois in Champaign-Urbana. It’s been a great experience so far with all of the clubs and ...

Allergy Awareness

Many people suffer from food allergies, and it can be difficult to know what or how to cook to avoid allergens and still make food taste good. As many chefs in the restaurant industry may know, but ...

Recipes	Ingredients
Cooking Techniques	Cookbooks & Tools
Food News	Local Spots
Travel	Wine
Vegetarian	Gluten-Free
Kids	Baking & Pastry
Boot Camp	Retail

Low Waste Cooking: Veg Stock and Carrot Ginger Soup

Burnt by Choice: Allium Alchemy

Getting Familiar with Japanese Ingredients

Cinnamon Rolls for Holiday Breakfasts

The Nerve of Food

It’s Gotta Be Fun: Mary's Motto for Wine Classes

Double Double Baked Potatoes

Cooking from a Market in Normandy

The Perfect Autumn Comfort: Butternut Squash Mac-n-Cheese

Allergy Awareness

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