Now would be the perfect time to celebrate the indoor sports, thank you very much Polar Vortex. If the temp can’t get close to 100 maybe your bowling games can. Here are Dara Moskowitz Grumdahl’s Top Bowling Alleys with Foodie Food!
Right now, Papa Murphy’s is fighting a push to tax its take-and-bake pizza. The pizza is not considered “prepared” food, so it’s exempt. Looking at your grocery receipt to see what’s taxed often doesn’t make a whole lot of sense. So how is food tax decided? Heather Brown takes a close look at this Good Question.
Dara decided to take a moment and look into her “Foodie Crystal Ball” and share her top 5 trends to look for in 2014!
Check out this guide to tipping in countries across the world, so you’re prepared come tip time on your next vacation.
The nation’s largest mall is adding yet another option for hungry shoppers. Pizza Studio, from the brains of Lloyd Sugarman (of the Johnny Rockets franchise), will open a new location at the Mall of America on Jan. 20.
As bad as winter has been in the Twin Cities, conditions are apparently much worse up in Canada. At least that’s one of the major factors that’s pushing a beautiful boreal creature to fly south.
When you think of comfort food, what comes to mind? For some it’s soup. For others it’s mashed potatoes. For David Schultz, who is executive chef at Crave at the Mall of America, it’s a nice raised beef pot roast. He added you can’t forget the mashed potatoes and gravy. If you’re looking for other ideas, consider roast chicken.
Fans of The Wedge co-op will have reason to celebrate, as plans to open another location in Minneapolis have been announced. The 15,500-square-foot space will be the first phase of a multi-year expansion project for The Wedge.
With 2013 right around the corner, people are starting to think about their resolutions. A popular one is always getting in shape.
As 2014 draws closer, it’s time to look back on 2013’s high points in Minnesota. Join us in celebrating 2013’s successes by checking out our top five posts in Minnesota below.
In Buddy Valastro’s newest cookbook, Family Celebrations with the Cake Boss, Buddy shares recipes that suit just about every occasion: from Halloween to Christmas, birthdays to rainy days, there’s no limit to the celebrations one can have!
Megan Scott, from Joy Of Cooking and the blog The Joy Kitchen, shares tips on how to know your oven.
Irma Rombauer, author of The Joy Of Cooking, was an accomplished home baker. Make her Pecan or Angel slices for your holiday cookie swap or your Christmas dessert table.
What better reason to travel than trying to these amazing foods?
Renowned more for its Riesling than its rye, New York’s grape-growing Finger Lakes region — think Western Upstate, between Ithaca, Rochester, and Syracuse — is actually one of the country’s most underrated beer destinations. Home to 36 craft breweries and 19 brewpubs (the largest concentration of beermakers in the state, despite what you might think!), it’s the perfect spot for a weekend beercation.
Ski or snowboard into one of these ski resort restaurants and fill up with lamb chops, bison burgers and beef tenderloins before carving up the rest of the mountain.
New designs and local chefs at the Minneapolis/St. Paul Airport caught the attention of an airport industry group, which named our airport the Best Food & Beverage Program not just in the country, but in all of North America.
Being located inside a popular mall and being considered a “hotel restaurant” — two things that can go hand-in-hand with dining only for convenience and necessity. FireLake Grill House & Cocktail Bar had both hurdles to overcome when they opened earlier this spring.
Just in time for Thanksgiving, the nation’s top turkey producer is coming up a little short. Butterball, based out of North Carolina, told retailers that orders for fresh 16-pound turkeys and larger have been cut in half. The shortage is nationwide. Woody Hunt, manager of Rainbow Foods in St. Louis Park, says 40 years ago, Butterball was like the “Cadillac of turkeys.” “Everybody wanted a Butterball, and if you didn’t have a Butterball on your table you couldn’t brag to your neighbors that you had the best turkey,” Hunt said.
Minnesotans are throwing away more food and more plastic these days. And that’s discouraging to officials who say valuable resources are being wasted that could create jobs if they were recycled instead.
If you’ve been reading this blog over the past month or so, I wouldn’t be surprised if you are under the impression that I eat a lot of cheese platters and preserve a decent amount of produce through freezing and canning.
Learn to make Melissa Clark’s roasted leg of lamb with mint salsa verde from the new cookbook “The Way We Ate” by Noah Fecks and Paul Wagtouicz.
Starting Friday, thousands of Minnesotans using food stamps will have a lot less money to purchase food as billions of dollars are being cut from the Federal Food Assistance Program. This is the first across-the-board reduction ever for the program.
Lydia Botham of the Land O Lakes Foundation joins Dave.
This is the time of year that donations are at their highest at food shelves across the state. But recently the question of what to do with food donations that are not considered healthy foods, has caused some controversy.