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  • The Chopping Blog

Brandade: Your New Favorite Dip

  I remember first trying brandade when I was in culinary school and experiencing a moment of euphoria. Brandade is a Mediterranean dip consisting of pureed potatoes, salt cod, garlic and olive oil, ...

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Move Over Fondue, Raclette is Where it's At

  I love a good fondue party just as much as anyone. Dipping a multitude of food into melted cheese, hot oil or rich chocolate is a fun and interactive dinner with friends. But there's another cheesy ...

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Happy Birthday Julia!

    Just after finishing my culinary school training, I attended a food professionals’ conference in New York. At one of the lectures, the seat next to mine remained empty until a very tall woman ...

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Classic Niçoise Salad makes a Return

  Summer is in full swing, and we are trying to make the best of it! One of the high points of my summer so far has been teaching one of my favorite classic dishes: the Niçoise Salad in a recent ...

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Mushrooms and Polenta

  One of the things I love most about farmers markets is discovering that something unexpected is in season. I always buy whatever it is, whether it was on my shopping list or not, and rush home to ...

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A Perfect French Omelette to Amaze Your Friends

  There are few dishes as shrouded in mystique as the venerated French omelette. Egg cookery in general but especially the ability to make a French omelette has been used as a metric to determine a ...

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Food Comics: New and Improved French Onion Soup

We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist Tom O'Brien illustrates his cooking adventures. Tom used to make Alton Brown's version of his favorite ...

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Making French Crullers is Easier Than you Think

  Our new Donut Boot Camp course has inspired me to make fresh donuts at home. This is a project I would typically save for the weekend, but with my family and I going out of town this weekend, ...

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Reach New Heights with France’s Most Famous Omelette

  I love eggs. I eat them on the daily in simple scrambles, fancy poaches and omelettes... lots and lots of omelettes. Eggs are such a basic pleasure that it’s a shame we limit them to breakfast here ...

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10 Tips for Making Sauces Part 2: Espagnole

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 ...

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