Dara Moskowitz Grumdahl's Top 5 Brilliant Melted Ice Cream HacksIt's hot. We love ice cream. But then our ice cream melts. Maybe it's just the State Fair messing with us. But Dara has melted ice cream recipes this week!
Dominique DeVito's Bacon-Wrapped Meatloaf RecipeDominique DeVito shares her recipe for bacon-wrapped meatloaf from her book "Low-Card Slow Cooking," out now from Cider Press Mill.
Dara Moskowitz Grumdahl's Top 5 Recipes To Make Your House Smell AwesomeDara talked a lot about fragrance on Saturday's Off the Menu Show on WCCO Radio. It got her thinking about recipes that will make your house smell amazing. Here are her Top 5!
DeRusha Eats: Brake BreadInside a St. Paul commercial kitchen, two friends are forming more than just loaves of bread. Micah Taylor is a web designer, and Nate Houge is a songwriter. Together, they form Brake Bread. "Bread is all about, like, time and tension and finding out the balance between them," Houge said.
Sprouted Wheat Becoming A Trend In Healthy EatingWith each year, there seems to be a new wave of food trends. One foot item you may have been seeing pop up a lot more often is sprouted wheat. Not many are aware of what that even entails, so WCCO's Natalie Nyhus talked with dietician Christina Meyer-Jax to get a better feel for the grain.
One Family’s Legacy Of LefseIt's a centuries-old holiday tradition that one Minnesota family has been doing it for about a decade. The Ovre family gets together every year to make dozens and dozens of lefse, a Norwegian flatbread made out of flour and cream, and cooked on a griddle. The family estimates they used 100 pounds of potatoes for their 700 rounds. Their system is so strong that two of the kids, Tom and Paula Ovre, teach lefse baking for community education programs.
DeRusha Eats: Artisan Bread in 5No-Knead Artisan Free-Form Loaf From "The New Artisan Bread in Five Minutes a Day." Each loaf will average five minutes of active preparation time. Makes enough dough for four loaves, slightly less than 1 pound each. In a 5-quart container, mix yeast, water and salt. Add the flour, then use a spoon, stand mixer or high-capacity food processor to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about two hours. The dough can be shaped and baked the day it’s mixed, or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after three hours refrigeration.
Pick-A-Side: The Best Thanksgiving FoodThe bird is certainly the word on Thanksgiving Day - but which other food are you most thankful for?
CDC: Bread, Rolls Top List Of Saltiest FoodsToo much salt can be bad for your health and you might be surprised by the foods you're getting it from.
Best Bread Shops In The Twin CitiesBread ... it's one of those things where if you're good at baking it, it's the best. But if you're like me and bread isn't in your culinary skill-set, there's nothing like buying a good loaf of bread or finding the perfect baguette. Check out this list of places in the Twin Cities to get a carb-overload (in no particular order.)
Minn. Couple Builds Backyard Brick Bread OvenMike and Terri Karsten really like good bread. In fact, they like bread so well they built a wood-fired brick oven in their backyard just to bake really good bread. And really good pizza. And the occasional Thanksgiving turkey.
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