A Twin Cities company is using food to teach people about solar energy. On Saturday, Applied Energy Innovations rolled a solar oven onto the sidewalk, and held a cook-off to demonstrate its power.
Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to Constantine for a smoky, spicy drink — the Pero Por Que Papi.
You see Swiss Chard in the grocery store and in the Farmers Markets but do you really know what to do with this hearty green? Dara does!
The owners of Nye’s Polonaise Room say that they will remain open a bit longer than they originally intended.
When Mick Jagger came to town he didn’t go out to eat at a trendy, hot new restaurant. He picked a place that’s been here a decade. That’s why this Thursday, Jason DeRusha eats at Café Lurcat.
Stop fighting the crowd for a blanket on the grass and a spot to wait for the fireworks to begin. Since Minnesota is home to 10,000 plus lakes, and fireworks tend to be set off over a lake, there are a lot of options for viewing the fireworks that don’t involve waiting a long time for it to get dark and being pretty far from a bathroom.
Be both healthy and festive at your Fourth of July BBQ with these red, white, and blue dish ideas.
Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to Fika Cafe to check out their Strawberry Ginger Collins.
Just over the Bloomington border, near where Highway 100 and Interstate 494 meet, lies the Twin Cities newest steak forward restaurant, Lela.
The stores are full of golden cherries, black cherries, sour cherries—all the cherries. But what to do with them? Glad you asked! Here are Dara’s Top 5 Recipes!
ne of the hottest parts of the Twin Cities dining scene right now: hotels. For years, hotel bars and restaurants were afterthoughts, and had trouble getting locals in the door. But in DeRusha Eats Thursday morning, we meet the St. Paul Chef trying to change that at a Minneapolis hotel.
Who fixes your broken bike and teaches you to ride it? Who guides you to young adulthood and instills self reliance? That person is your dad, an influencer and first responder when the going gets tough. On Father’s Day, treat him to a great dinner at a wonderful restaurant. Everybody bonds over a gourmet meal.
Want a meal so simple that all you need is a mug and a microwave? Learn how to prepare chocolate pistachio brownies in a mug with this easy recipe from Denise Smart, author of “Meal In A Mug.”
Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to the Butcher & the Boar to check out one of the best known cocktails, but also one of the harder ones to get just right: the Old Fashioned.
The beer scene in Stillwater is just beginning to grow, so it’s a fun time to go check it out. There are two breweries currently located there, Lift Bridge Brewing Company and Maple Island Brewing, and they are just 2.6 miles away from each other
The 8 ounce, half-pint, shortie little Mason jar is the food vessel of our times. Want in? Here are some of Dara’s favorite Mason jar recipes!
Usually in DeRusha Eats, WCCO visits a restaurant or a company that’s making a new food or drink product. But this time, WCCO visited a second generation St. Paul business that makes something you see on the table at restaurants all over town.
The trick to having a stress-free meal in the great outdoors is to pack your basket well.
Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to the Red Cow to check out their signature cocktail for Negroni Week.
There’s rhubarb everywhere this time of year. With a bounty like that, you’ll need some help. Here are Dara’s Top 5 Rhubarb Recipes!
Minneapolis celebrity chef Gavin Kaysen’s popular North Loop restaurant Spoon and Stable was just named one of the most exciting new restaurants in America.
Almost big enough to fit over your head, and maybe it should, it measures just over a foot accross. You will definitely want to mess with the Texas Doughnut, forget Minnesota nice.
Forget your usual summer beverages. Get a little creative and enjoy one of these cool treats to take the edge off on even the hottest summer day.
A food-filled Father’s Day celebration is the perfect way to honor Dad this year.
With With so many new foods being offered this year at the Minnesota State Fair, how does one choose? Allow us to help narrow down the list. Here are a few of our best bets.
They’re heeeeere! The new fair foods have been announced for 2014 Minnesota State Fair. The fair is highlighting 28 new items, so get your checklists ready and see what’s new on the menu this year!
The highly anticipated restaurant by Jim Christiansen, Lorin Zinter and Mike Prickett has finally opened at 27th and Lyndale.
Their motto — good food, good service, no frills. Cook St. Paul opens April 17 in the former Serlin’s Cafe space and they’re hoping to show the neighborhood they’ve got the same values as the old digs.
The people who brought you Crave, figlio, Union and more is now bringing a contemporary twist on Southern cuisine to Uptown. Its newest concept, BoneYard Kitchen and Bar, opened to the public on March 7.