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.
The sizzle of fresh tilapia, crisp green beans, topped with gorgeous grilled vegetables. Chef Jesse Sturm is working hard to offer healthy, delicious foods. In a place not exactly known for it.
Thousands of people will be running the Twin Cities Marathon on Sunday. Some have done several marathons, but for many, it’s their first time. After months of training, the last day before a marathon is different for everyone. Mary Lunzer of Stillwater has her routine. “Go for a bike ride, have a nice dinner, go out for cocktails the night before,” Lunzer said. As runners picked up their race packets for the Twin Cities Marathon at the St. Paul RiverCentre on Friday, they were thinking more about dinner than running.
Kim Barbouin, author of the Skinny Bitch series, shares her favorite vegan sweets recipes so you can bake up a storm.
WCCO reporter Rachel Slavik pretty much tasted everything during the Minnesota State Fair. From the fried foods, to the sweets to the crazy new concoctions — she ate it all. Here’s a video compilation of her busy week to none other than Weird Al’s “Eat It.”
The hot weather is having a huge impact on State Fair food businesses. Attendance was down on Sunday by 40,000 folks this year compare with last.
With so many new foods being offered this year at the Minnesota State Fair, how does one choose? Allow me to help narrow down the list. Here’s a few of my best bets when it comes to the new fair foods.
This week, it’s all about DeRusha Eats: Date Night Edition. With the State Fair going, that’s traditionally one of the slowest times of the year for non-fair restaurants, and it’s a great time to try out a place you’ve been waiting to get into.
Last week, we took a look at places to dine al fresco in Minneapolis. Now it’s St. Paul’s turn. Here are a few great spots to check out while the weather is still so obliging. Long-time favorite W.A. Frost has a gorgeous patio behind the venerable restaurant, shaded by beautiful trees and very much a respite from the world. When the weather is nice, get there early—it’s very popular.
Cooking was such a large part of Sameh Wadi’s upbringing it’s somewhat shocking that the young and budding cook never considered it a career path until much later in life.
When Sameh Wadi told his father he wanted to go to culinary school, his first response wasn’t exactly a ringing endorsement. “It was a shock. He had no idea. I mean, no idea,” he said. “My father said, ‘Oh sh–, you’re going to be flipping burgers for the rest of your life. That was his initial reaction.”
A new local food delivery service can barely keep up with hungry demand. Less than a year ago, Bite Squad launched on the Minneapolis food scene and already delivers around 400 orders a day. The service brings cuisines from local restaurants in Minneapolis — like Hell’s Kitchen and Pizza Nea — right to your door.