Does grape salad come to mind when you think of Thanksgiving dinner in Minnesota? Probably not. However, The New York Times seems to think the recipe evokes Minnesota.
New restaurants keep popping all over the Twin Cities. Minneapolis-St. Paul is the restaurant scene to be featured in a book series. The book, Twin Cities Chef’s Table: Extraordinary Recipes from the City of Lakes to the Capital City, is by Minneapolis-based food writer Stephanie Meyer.
It’s chili season! Here’s a different riff, done in a more classic, Mexican way (in other words, no beans). Check out our recipe for Chili con Carne!
Winter is coming and along with it scallop season. Try Ben Pollinger’s recipe for fried sea scallops.
Pat Lafrieda shares his recipe for Pork Meatballs from his new book, Meat.
Grilled Fingerling Potato Salad with Honeycrisp Apples and Creamy Sesame Vinaigrette Developed by Rachael White, United Noodles Makes 4 Servings 12 small to medium fingerling potatoes 1 tablespoon olive oil salt and pepper to taste […]
Chef Chloe Coscarelli, former Cupcakes Wars champion, shares her delicious recipe for white wild mushroom pizza. Her new cookbook, Chloe’s Vegan Italian Kitchen, is out now wherever books are sold.
Click here for a recipe from St. Paul Grill for Landmark Salad!
Click here for a recipe from St. Paul Grill for Fennel Apple Sauté!
Click here for a recipe from St. Paul Grill for Apple Crisp!
It’s the height of green bean season! Green beans are extra extra good for you. And tasty. Here are Dara’s favorite ways to eat them. Get in on the green bean scene!
Is your garden overflowing yet? I have a small container garden on our patio and mine is already producing a bunch of goodies. I’ve been keeping an eye on the basil and using it for […]
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.
These salts work great on all cuts of beef, bringing out the natural beef flavors and helps with forming the crust, especially on the leaner and less expensive cuts like the flat iron steak.