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  • The Chopping Blog

The Power of Black Garlic

  I first heard about black garlic a few years ago when a chef friend gave me a few cloves to try. I thought it was interesting, but I didn't really do a deep dive into the product because you ...

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How to Un-Boring Your Salads

  Even though Chicago has stayed stubbornly chilly over the last few days, the buds on the trees and the sun in the sky are hopeful reminders that someday, summer will be here. With farmers’ market ...

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How to Make and Use Preserved Lemons

  My first exposure to preserved lemons was when I worked at Café du Midi some 25 years ago. Café du Midi was a very special place to work, not just because of its amazing Mediterranean-influenced ...

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Healthy Goodness For Your Gut Vinegars

  I remember as a kid, my grandmother would make us drink sauerkraut juice, or she would use it to flavor a soup, and I absolutely loved it. I always have preferred a sour pickle flavor over ...

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The Art of the Vinaigrette

  I remember the first time a house-made salad dressing rocked my world.  It was the summer of 1988, and I was bussing tables at a swanky new bistro in town. I was 17, and just beginning what would ...

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Salads that Will Make You Smile and Fill You Up

  I love to make healthy salads that leave me full and gratified. Here are some tricks to making delicious salads that won’t leave you rummaging through your kitchen cabinets an hour later looking ...

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