We've adapted this recipe from the book CookFight by Kim Severson and Julia Moskin. It's surprising to think of pairing melon with savory ingredients like herbs and chile peppers – but if you try it, you'll see what makes it such a great and refreshing idea.
On Friday, May 3rd, ChopChop headed down to the Big Apple to attend the James Beard Foundation’s Book, Broadcast & Journalism Awards Dinner. Considered by many to be the Oscars of the food world, The James Beard Awards was held at New York’s Gotham Hall.
Here at ChopChop Family, we're big believers in knowing all we can about our food and where it comes from. So we were excited to get to talk to Allison Akins, a seventh-generation Cabot Dairy farmer, about life on the farm and what her job is like. Here's what Allison told us.
Watertown resident and ChopChop Family founder Sally Sampson is using cooking as a way to educate the community about life skills and healthy eating.
The ChopChop Test Kitchen will hold an end of the summer Hawaiian-themed class from 9 a.m. to noon Aug. 21 at the ChopChop test kitchen, 695-697 Belmont St., Belmont.
The cost of the class is $65.
The ChopChop Test Kitchen will host a children's cooking class series from 9 a.m. to noon July 16 at the test kitchen, 697 Belmont St., Belmont.
The class will run from July 16-20. The class is intended for children in grades K-5. Children will learn about different foods from all over the country. The cost is $350.
Belmont is now the home of “ChopChop, The Fun Cooking Magazine for Families,” an award-winning, quarterly, nationwide nonprofit publication with a circulation of approximately 2 million in 23 countries. Founder and President, Sally Sampson of Watertown, moved her organization into the former home of Glutenus Minimus at 695-697 Belmont St. in November.
Wandering around Rome with my ten-year-old son, I came upon a little trattoria emitting such delicious aromas it simply stopped us in our tracks. There was no sign and no door, just some glass beads hanging down. We entered to find a whitewashed room with paper-covered tables and a scene that seemed straight out of Fellini. People were crammed into small chairs at tiny tables, gesticulating wildly as they devoured giant plates of food. All around us was the clatter of Roman dialect: strong, emphatic, and opinionated.
We love this creamy, crunchy, comforting classic! Serve it in a sandwich or wrap, inside a lettuce leaf, or scooped on top of a green salad.