To be perfectly candid, historically, I have not been a fan of spaghetti squash. Setting aside for a moment that it was not enough like real spaghetti to live up to its name, it always turned out too ...
Welcome back to another exciting installment the story of how to make your own duck confit. In my previous post, we walked through the simple steps required to get your duck leg confit to the point ...
In my experience, many people tend to think of French food as "fancy" food. It's true that a lot of classic French preparations are complex or labor intensive, and it's easy to think that because of ...
The Best Dish for Clearing Out Your Fridge: Fried Rice
Fried rice has a lot going for it. It's fast, it can be made with just about any set of ingredients, it's cheap to make, and—above all—it's totally delicious when made well. Unfortunately, I find ...
Machelle Lind's Culinary Boot Camp class in May 2022 was a unique one. She traveled from Duluth, Minnesota to take the class and met a slew of different types of home cooks: an emergency room doctor ...
That’s right, more wok content. If you’re a devotee of The Chopping Blog, you may be familiar with my previous work regarding the most versatile pan (that should be) in your kitchen: the wok. In my ...
As a chef there are a lot of things most people just buy that I’ve tried to make from scratch. There are the basics like bread, ice cream, or mayo, but I’ve also made my own croissants, emulsified ...
I’ve been cooking for a while now. Long enough to have developed some fairly thorough opinions on things like cookware. Usually when I’m asked to pick a favorite of something I find it very ...
I’m no chef. I’m a pretty good cook, mostly due to the influence of my career in eating and drinking. Like most people, I have some sure-fire recipes for everyday and a few showstoppers. My Coq au ...
Growing up in Northeast Pennsylvania, I was surrounded by an abundance of delicious and authentic Italian food. I also grew up in an Italian family where if it wasn’t pasta for dinner then there was ...
