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  • The Chopping Blog

Sunday is for Braising

Braising and slow cooking are among my favorite cooking methods. These dishes are full of deep rich flavor, typically come together in one pot, and utilize an array of inexpensive cuts of meat. When ...

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Your New Favorite Buttercream Recipe

Swiss meringue buttercream is always my go-to buttercream for cakes, cupcakes, cookies, and everything in between. It has a silky smooth, soft, fluffy texture, which makes it so easy to work with. ...

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Pigs in a Blank-et Spaces with We Are Never Ever Getting Back to Cheddar Chili Dip for Super Bowl

Love football? Love Taylor Swift? Either way, this one’s for you!

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Gluten-Free Korean Fried Chicken

Sweet and spicy, crispy and crunchy, savory and scrumptious. These are the words that describe the epic Korean fried chicken my husband and I made last weekend. Everyone in my family loves fried ...

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The Best Gluten-Free Pizza

Are you tired of settling for lackluster gluten-free pizza options that leave you wanting more? Does the dough taste like a flavorless cracker that falls apart by just looking at it? Well, get ready ...

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Don't Have a Pasta Machine? Make Chiusoni

Pasta Workshop is one of my favorite classes to teach at The Chopping Block. Students are always so engaged in the pasta making and want to continue on with it outside of the classroom. Since most ...

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Orange Crisps

“Citrus Season” is considered to be December through April, so we are smack in the midst of it right now – and does my kitchen ever show it! We have everything from Clementines and Ruby Red ...

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Sous Vide and What It’s All About

With sous vide becoming a more accessible kitchen tool, I feel it is often seen as the one method home cooks should use to cook anything, and the truth is, it isn’t. While you technically could cook ...

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Cheese Sauce 2.0: Sodium Citrate

Have you ever attempted making cheese sauce at home and found it to be a bit of a kitchen challenge? In a world where gluten allergies are on the rise, using a roux isn’t always my go to. And often ...

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Liquid Gold: Cooking with Tallow

In a previous blog, Making Sense of Cooking Fats, I briefly touch on one of my favorite fats for cooking: tallow. Tallow is rendered beef fat from the kidney and other fatty areas of the steer. ...

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