The Chopping Block Cooking Blog

Too Many Herbs? Try These Tips

I love using fresh herbs, but often find myself with leftovers I cannot use up before they go bad. A lot of stores are now selling them in plastic packages that come in one size only. Need one ...

Crossroads Diner at Smyth: “Come As You Are” Dining in West Loop

To start off this edition of Crossroads Diner: At the Intersection of Hospitality & Community, I wholly and unabashedly admit to huge bias towards the restaurant featured in the ensuing piece. I ...

Candied Bacon Chocolate Chip Cookies

There is nothing better than a chocolate chip cookie, and everyone always thinks they make the best one. At The Chopping Block, we had so many employees sure that they made the best chocolate chip ...

Dressed Up Sugar Cookies

One of the things I love most about the holidays is the memories that flood my mind from my childhood. My mother and I spent a lot of time in the kitchen making sugar cookies. I think my mom chose ...

This Class is Going to Be Egg-cellent

During the past year at The Chopping Block, I have taught a lot of cooking classes. One thing that I can always count on is students asking questions, which I love. And if I don’t know the answer, ...

10 Tips for Making Sauces: Part 2

In this series, we are exploring the classic French Sauces known as the “Mother Sauces:” Velouté, Bechamel, Espagnole, Hollandaise and Tomato. These base sauces are truly the fundamental sauces in ...

Learn How to Cook in the New Year

Our mission here at The Chopping Block is to get you cooking. We know life can get in the way, but cooking at home is more healthful and less expensive than eating out, and it brings people together.

Proustian Guava Jam

As a professional chef, and all around human person, I have tasted a lot of pastries in my life. They are pretty much all amazing, but there is one that I tasted recently that will live in my ...

Learning to Love Lentils

One of my favorite foods to work with in unique ways is lentils. Whether they are red, green, black, yellow or brown, it makes no difference because each one has a unique flavor and texture. ...