Why does pasta get so much of the culinary glory? Granted, it transforms dishes, comes in shapes galore and has “comfort food” written all over it. As we’re in the midst of hygge cooking season (think all things cozy, comfy and warm), let’s take a closer look at grains—including some emerging trend-makers and recipes to keep you ahead of the grain game. Read more about Grain Elevators
You know it’s coming. Grocery stores are already battling to offer the lowest price per pound on turkey in preparation for the Thanksgiving holiday. This annual celebratory feast serves as an expression of gratitude and helps us bond with loved ones around a bountiful table of nostalgia-inducing dishes. And, at the center of most Thanksgiving banquets or buffets is that iconic centerpiece—a juicy, golden-skinned turkey. Read more about Let’s Talk Turkey
I don’t mind turkey, ham, etc., but these traditional holiday offerings are just never as exciting to me as practically anything else on the table. Side dishes have all the fun—they’re more interesting to look at, have more texture and offer complicated layers of flavor that turkey simply doesn’t (not even with gravy on it). Read more about When it Comes to Holiday Meals, I’m Just Here for the Sides
For many of us, some form of cereal is a staple in the morning meal rotation. Boxed cold cereals and precooked grains are convenient and can be particularly nutritious when done right. The darling of the internet, overnight oats, makes oatmeal easier than ever because you prepare it the night before. It’s a simple, versatile and healthful recipe that’s portable too! Read more about The Most Important Oatmeal of the Day
The North Star State, the Land of 10,000 Lakes, the Gopher State, the Bread-and-Butter State—though Minnesota has numerous trademarks, its culinary scene is also unlike any other. Read more about Famous Foods
The annual Best Of issue of White Bear Lake Magazine is always one of my favorites. I spend a lot of time searching for “bests”—the best local products, the best of Minnesota Grown, the best natural and organic meats and produce and so on. And of course, I also deal in recipes—lots and lots of recipes. Read more about Simply the Best
If there is one thing social media has shown us, it’s that food is a very visual medium. Unlike other types of art, however, food plays to all of the senses—it has sound, texture, aroma and, most uniquely, flavor. Read more about The Art and Style of Supper
A delicate fried potato ring sits atop a piece of tender, pork tenderloin glistening in a savory, glossy glaze. Through the aroma of roasted root vegetables with a spritz of lemon wafting in the air, chef Ken Galloway was in his foodie paradise. Dashing from the residential home kitchen through the cool, crisp autumn air to the small wedding reception in the backyard, Galloway’s passion was put to the test—in this unconventional set-up, he made sure that despite the lack in professional equipment, each guest received their gourmet food piping hot. Read more about The Guru of Gastronomy
By now, even the most fervent cooks have grown a bit weary as the holidays and heavy-food season begin to fade into the distance.
As with nature, cooking has its own seasons—enter the time for comfort cooking. Soup tops the list, providing warmth against winter’s chill and soothing what ails us—one glorious spoonful at a time. Our editors from across the Twin Cities celebrate soup’s restorative qualities by sharing some of their favorite recipes. Read more about Soup’s On!
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