This year I’m here to spill the stuffings, or should I say quack, on why I've happily given turkey the boot and crowned duck as the reigning star of my Thanksgiving table. If you've wondering why and how a small bird with a crispy-skinned stole the spotlight from the traditional turkey in my kitchen, buckle up, because I'm about to dish out all the juicy details ..read more

  As a home cook, I am often asked about my Thanksgiving menu. This is the holiday that is known for marathon cooking (and eating) sessions. My inner chef should be elated with all the details that go into planning such an epic meal. Nope. Not me. I am the Thanksgiving version of Scrooge ..read more

I struggle with Halloween party food. I know it’s supposed to be a time to embrace the tacky (as Executive Chef/Owner Lisa Counts likes to remind me), but as I scoured Pinterest looking for something creative yet still delicious, I found dishes like ketchup “blood” sandwiches on white bread. No thanks. And how many mummied hot dogs does any one party need ..read more

  Friendsgiving is one of my absolute favorite holiday traditions around the Thanksgiving holiday. I’ve been organizing Friendsgiving with my group of friends for over ten years, and we look forward to it every year! Being in the hospitality industry, compounded with being a Chicago transplant (though it’s been 15 years), meant that there were plenty of holidays that I didn’t get to spend with my family. Luckily, I’ve surrounded myself with wonderful friends that have become my family ..read more

As we hit this midpoint of November, most people either know where they are going for Thanksgiving and what menu will be prepared for the big day. We’ve all probably clicked on every recipe online and perused our own collections of cookbooks and family heirlooms ..read more

You’ve already read dozens of round-ups telling you the best way to cook turkey or the secrets to the creamiest mashed potatoes. You don’t need another one of those from me. (Or probably anyone else but that won’t stop them.) What you need is a post that tells you all about what to do with the leftovers from that tremendous Thanksgiving feast you worked so hard to put together ..read more

  I absolutely love Brussel sprouts. We didn’t eat them much in my house growing up (my dad still turns his nose up at most green vegetables), but I’ve come to love them in my adulthood. I’ve had them roasted, sautéed, raw in salads, pickled as a garnish on a Bloody Mary, fried the leaves as garnish for soup, and in a gratin, but until a recent trip to Trader Joes, I had never cooked or seen Brussel sprouts on the stalk (I’m a city girl… okay?). There they were in all their glory – stalks about 18 inches long adorned with Brussels sprouts ..read more

  When there are hundreds of articles this week detailing how you should prepare for Thanksgiving, why should you read this one? Because this is one that will really save the day! You don’t need a running commentary on grocery shopping or how to avoid politics at the table. There are enough to do lists that set your timeline by the minute. (But if you do need one, Cuisine at Home has a pretty nice guide.) You need something real ..read more

  Thanksgiving has come and gone, and although things may have looked differently this year, there are some things that remain the same: leftovers! All month long, The Chopping Block has hosted a wide variety of virtual private events and classes with a Thanksgiving theme, and I had the pleasure to teach some of them. After these virtual classes, there is always so much food leftover even when I reduce down the portion sizes for teaching purposes. Sometimes I am able to donate the food, or I can package it up for our wonderful customers to purchase or sometimes I am lucky enough to save ..read more

There are likely to be some empty seats around your Thanksgiving table this year, or even a computer at the head with your family members joining via Zoom. Health officials have urged people not to gather in large groups or travel for the holidays in hopes of curbing the spread of COVID-19. That means you are likely cooking for a smaller group than usual this year. But even if many of us are scaling back our menus for the holiday feast, it doesn't mean you have to skimp on the flavor or flair.  ..read more