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Rough Chop
Rough Chop
- An informal term for chopping into uneven, larger pieces where precision isn’t required.
Don’t worry about uniformity: Rough chop means pieces can vary in size — precision isn’t required.
Use the right knife: A chef’s knife with a wide blade makes quick work of bulky items like onions, carrots, or herbs.
Anchor your cutting board: Place a damp towel underneath to prevent slipping while you chop quickly.
Work in batches: For herbs or leafy greens, gather them into a tight bundle before chopping to save time.
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Finely Chop
To cut ingredients into very small, roughly even pieces (about ¹∕₁₆ to ⅛ inch), crucial for aromatics like garlic, onions, and herbs where even distribution impacts flavor.
Coarsely Chop
Coarsely chop refers to larger pieces (½ to 1 inch) to maintain texture in stews, salsas, or crudités.
Zippy Tartar Sauce
Bring the taste of the Inland Northwest to your table with this homemade tartar sauce – a creamy, tangy dip loaded with punchy dill pickles, capers, and zesty lemon. Perfect for fries, fish, and all your favorite comfort foods, this recipe takes a regional classic to new heights.
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This vibrant, tangy coleslaw strikes the perfect balance between creamy and fresh, with just enough heat to keep your taste buds engaged. Unlike overly sweet versions, this recipe lets the natural crunch of cabbage shine through while the sriracha adds a subtle kick that pairs beautifully with barbecue and comfort foods alike.