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.
Get the recipe for Gianni’s summer beef and wedge salad.
Check out this recipe for Yuzu-Lime Gin Fizz, from Chef Rachael White.
Check out this recipe for Asian Slaw, from Chef Rachael White.
Check out this recipe for Yakitori, from Chef Rachael White.
Check out this recipe for Kalbi (or Korean BBQ ribs), from Chef Rachael White.
Yes, spring weather is coming to us slowly and while there are days when I wonder if I’ll ever be able to break out my tank tops, one thing is for sure — spring produce is here. The cycle is starting. We can start eating locally, even if it’s minimal at first.
MINNEAPOLIS (WCCO) — The 10th annual Hotdish Revolution was held in Northeast Minneapolis over the weekend, and first place for People’s Choice went to Lisa Sarvie. Her recipe included a rather unorthodox ingredient: a jar […]
Ingredients Green olives (pitted)-one pint Kalamata olives (pitted) – one pint Sun dried tomatoes-3 ounces Green onions-3 Garlic clove-one Basil- one fresh package cut in about 1 inch pieces Asiago cheese-1 pound, shredded French bread […]
Ingredients 16 oz. sour cream 8 oz. cream cheese Small jar of chilies Jar of jalapenos with juice Pepperoni Package 2 cups mozzarella cheese Mix all ingredients besides the mozzarella cheese. Spread into pan and […]
In celebration of Bacon Week we present a recipe for Bacon Grease Cake.
Recipe by Byerly’s St. Louis Park Food Expert Joan Donatelle
Sweet Onion Pico de Gallo Ingredients: 1 pound plum tomatoes (about 6), chopped 1 cup chopped sweet onion ½ cup chopped fresh cilantro 2 tablespoons lime juice 1 jalapeno pepper, seeded and minced ½ teaspoon […]
As with many others in the Twin Cities, a new year in the dead of winter warrants a freezer and pantry clean out. I’m sure I’m not alone in the amount of items that have been passed up over the past year (or years, in my case).
Mitch Omer is the owner of Hell’s Kitchen restaurant in downtown Minneapolis. Since the restaurant opened 12 years ago, Omer’s been making his own peanut butter.
Lunds and Byerly’s Mediterranean Cod Recipe
Click here for the recipe for Rabbit Loin and Brussels Sprout Salad from Vincent A Restaurant.
Happy Holidays! Thanksgiving went off without a hitch and was full of food and family. We did two Thanksgivings this year — one with turkey and one with ham so that offered some variety over the two days of heavy eating.
Click here for a recipe for thumbprint cookies from Katie Lawrence, bakery manager at Byerly’s St. Louis Park.
All week the WCCO Morning Show is sharing its favorite family recipes in time for your Thanksgiving. Today, Natalie Nyhus challenges Jason DeRusha’s stuffing recipe with her own family favorite.
All week the WCCO Morning Show is sharing its favorite family recipes in time for your Thanksgiving. Today we’re talking stuffing. Jason DeRusha’s mom does it one way, but his mother-in-law has a pretty big twist.
Here are recipes for a few family favorites for Thanksgiving from the WCCO Morning Show’s Jamie Yuccas.
Ingredients 2 cups frozen mixed vegetables, thawed 1 cup diced cooked chicken 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (16.3 oz) refrigerated biscuits Directions Heat oven to 375°F. In medium […]