It’s here! The most glorious season of the year, sweet corn season. Dara has her favorite recipes to get you through a couple bushel bags. So get on out there and find your favorite roadside corn-stand, sweet corn is upon us!
The Twin Cities finest stretched their stomachs Tuesday afternoon — all in the name of charity. Officers from St. Paul, Minneapolis and the Anoka County Sheriff’s Department took part in the third annual “Wiener Take All” hot dog eating contest.
It’s the height of our Alaskan wild salmon season! So Dara thought it would be fun to put together a top five salmon recipes to get you cooking something wild, healthy and delicious!
Daniel Winer drinks a glass of home-pressed vegetables every day. He has a vested interest, after all, as the CEO of JuicePresso. “I’m not a huge believer in skipping all your meals like some people say. I like to think of it as an addition, or if you do one meal,” Winer said.
Over the last few years, we’ve gotten used to seeing food trucks pop up all over the Twin Cities. There are usually dozens in downtown Minneapolis over the lunch hour, and we wanted to find the best.
Major League Baseball celebrates stars of the past and future during the All-Star Game. But the big leagues are moving beyond peanuts and Cracker Jacks, putting the spotlight on five up-and-coming Minnesota chefs.
I’m always on the hunt for hidden food gems throughout the Twin Cities. Whether it’s a farmer’s market in the dead of winter or a roadside farm stand, I like to share my good finds. One such find is the University of Minnesota’s dairy salesroom.
Dara’s thought this week revolves around all the cultures of the world that have great skewer, kabob or whatever you want to call it street-food cultures. We thought it would be fun to pull together a Top 5 Recipes for your grill!
It’s a strange sight as you head towards the gate in concourse G at the Minneapolis-St. Paul International Airport. Executive Chef Sara Johannes is at the wok inside Shoyu, which is not your standard airport restaurant. She says a lot of chefs probably think that working at an airport is not the best gig.
There’s nothing like grilling during the summertime, but you don’t have to limit things to just meat, according to Chef Rachael Perron from Kowalski’s. How about grilling desserts! And even Caesar salads!
An iconic Minneapolis diner is being reborn with a beret. The Town Talk Diner on Lake Street is coming back after closing down three years ago, but there’s a twist. The restaurant will now be called “Le Town Talk French Diner and Drinkery.”
At a recent barbecue, we threw slices of summer squash in a plastic bag with some herbs to quickly marinate before grilling. It’s easy to transport and easy to dispose of when finished. You don’t need a recipe for this but I’ve included instructions below.
When the All-Star Game is here next week, baseball will be all the buzz. Until then, we can dream about what the week will be like and drool over the new choices at the concessions. The Twins revealed some new food items special for the game.
There’s a certain expectation that comes with food at a bowling alley. But Pinstripes in Edina isn’t that at all. Chef Nelson Pinos runs an all-scratch kitchen. They even make the pasta in house. “We’re not [just] a bowling alley, you know,” Pinos said.
Herbs are going bonkers in the garden right now. That’s why it’s the perfect season to throw them into a food processor with some oil and a couple other things and take full advantage of the season. Here are a few of Dara’s favorite recipes to use some of your herbs!
They’re heeeeere! The new fair foods have been announced for 2014 Minnesota State Fair. The fair is highlighting 28 new items, so get your checklists ready and see what’s new on the menu this year!
The highly anticipated restaurant by Jim Christiansen, Lorin Zinter and Mike Prickett has finally opened at 27th and Lyndale.
Their motto — good food, good service, no frills. Cook St. Paul opens April 17 in the former Serlin’s Cafe space and they’re hoping to show the neighborhood they’ve got the same values as the old digs.
The people who brought you Crave, figlio, Union and more is now bringing a contemporary twist on Southern cuisine to Uptown. Its newest concept, BoneYard Kitchen and Bar, opened to the public on March 7.
The latest offering from the Blue Plate Restaurant Company is also the most adventurous. In a space that more than doubles their largest restaurant to date, The Freehouse combines all the “it” qualities of a 2014 eatery — local ingredients, an expansive brewery and elevated bar food.