Now that Spring has sprung (finally, sort of), we can start talking gardens, farmer’s markets and vegetables. Sometimes we need some help taking it from the garden to the plate and Dara helps with her Top 5 Vegetable Cookbooks!
It started out as a distraction — a way for Amy Thielen to put off writing the multitude of papers waiting for her and instead, immerse herself in the flavors she adored to cook for the friends she loved. It’s almost funny then, that she finally gave into her cooking when she had the fewest distractions possible.
Kramarczuk’s was recently honored with one of the top prizes in the national food world, and now you can make their famous recipes at home. Jason DeRusha eats at the Nordeast sausage institution.
When you spend 25 years perfecting your recipes and studying the competition, it’s no surprise when your food becomes known for being famous. The man behind the widely successful and highly popular Famous Dave’s chain — yes, there’s actually a “Famous Dave” — said he never expected to be a famed BBQ master when he started this journey but couldn’t be prouder of what he’s accomplished.
The Northern Heartland is governed by the seasons — long winters, warms summers, and refreshing spring and fall. Shouldn’t the seasons and their harvests also shape the way we eat?
Shelley Holl and B.J. Carpenter, authors of The Minnesota Table: Recipes for Savoring Local Food Throughout the Year, spent a year visiting Minnesota’s farms, ranches, and dairies, and cooking up sophisticated and delicious recipes that celebrate local food and ingredients
A recently released cookbook offers recipes from chefs in the Great Lakes region on how to prepare whitefish caught in the lakes.