It can hardly be denied at this point that winter is upon us. Where I live in upstate New York, we have just gotten our first winter storm warning (make sure you have plenty of flashlights, ...
How to Make the Most of Summer Without Dying of Heat Stroke
Now that we’ve arrived at high summer and the temperatures in much of the country are soaring past records, the time has come to rethink summer activities. Don’t get me wrong - swimming, grilling, ...
Ever since I could remember, cheese has been a staple in my diet. From sneaking chunks of mozzarella cheese as a kid to building charcuterie and cheese boards for get-togethers as an adult. I feel ...
Together with The Chopping Block's staff, I’ve recently sniffed, slurped and spit wares from Chicagoland’s finest wine purveyors to bring you our new wine list! As always, we focus on small ...
Explore Your Primal Culinary Urge with Wine and Cheese
In all the years I’ve taught wine and food seminars, a guest may have told me “I don’t like halibut,” or maybe “I’m not fond of Thai food.” But I’ve never heard anyone say “I don’t like cheese.”
Why Wisconsin Goat Cheese is an Underrated Ingredient
Winter’s bitter chill practically begs for a melted-cheese dish, am I right? Defaults tend to be grilled-cheese sandwiches and pots of mac ‘n cheese—mostly because they are easy to whip up—but, yes, ...
Not long ago, the only cheese in America was sliced onto rye, melted into macaroni or spritzed from an aerosol can. Today, artisan cheeses are tended by trained cheese mongers at specialty shops; ...
