Spring has finally sprung here in the Midwest, and I don’t know about you, but I’m ready to go spend my life’s savings at the farmers’ market. By this point in the growing season, I’m desperate for ...
For a weeknight dinner, few things beat a whole or half roasted chicken in my book. But my personal goal as well as our goal at The Chopping Block, is to bring home cooks to the next skill level. So, ...
We’re here. Fall has arrived, and with it, the promise of a Chicago winter to come. Though the weather this fall has been deceivingly gorgeous, there’s cold, dark days ahead, and we all know it. I ...
I always look forward to the change of season to Autumn. The crisp cool air, rustling leaves in the wind and colorful foliage make me nostalgic. During this time, we move from summer grilling to the ...
Culinary Boot Camp is a commitment. You spend 40 hours in our kitchens in one week (or five consecutive Saturdays) learning everything you need to transform you from a beginner or intermediate level ...
You already know I love carbon steel pans. Now I want to showcase a technique that illustrates just why I enjoy cooking with carbon steel so much: cold-start crispy skin fish.
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 ...
In case you haven’t realized yet, I write a lot of recipes—for clients, my newsletter, blogs, and for my own use. If I had to guess, I’ve written somewhere in the neighborhood of about 800 recipes ...
The most frequently asked question I get during our classes here at The Chopping Block is “How long should I cook this?” The students are usually referring to timing for cooking a meat or vegetable. ...
Do you love French cuisine, but feel intimidated by the complex recipes and fancy terms? Do you want to learn how to cook like a pro, using simple and easy methods that will transform your dishes?
