Super Bowl chili tips with Town Hall chef Matt Lepisto






Crockpots will be simmering across America this week leading up to the big game, but where does your chili stack up against the rest? If you’re one of those people that swears by a secret recipe that your great-great-grandpa learned from a wily canteen chef in some dusty frontier town, consider testing your mettle at the […]

How to eat adventurously abroad …and when to play it safe






June 20, 1993, was the last time I barfed. I remember the exact date because it was not your run-of-the-mill barfing. I’d arrived in Essaouira, Morocco, a few days earlier and I don’t know if I ate something bad or if my system just freaked out due to the unfamiliar bacteria. In any case, I […]

The Minnesota Spoon: Marinated skirt steak fry bread sliders






I’ve always struggled with winters in Minnesota. But even though there are at least 100 reasons to hibernate and avoid human contact, I’ve found that becoming a hermit isn’t the best way to attack winter. One thing that’s always gotten me out of the house and limping back into society is cooking and hosting parties. […]

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Slay to Gourmet: Venison Choucroute Garni






Another deer season has come and gone, and so, too, has the mixed bag of emotions with which it comes. Successful hunts, missed opportunities, good company, and the peace and quiet found sitting in the stand will all be put on the shelf until next September. If you were lucky, you probably have venison in […]

My cup of tea: Meditations on Somali cuisine in the Twin Cities






The tea is sweet, milky, and full of cardamom. There’s also clove and cinnamon, maybe nutmeg. I’m sitting at a bare table in a café, the name of which I can’t figure out, which I found at the end of a vivid labyrinth of narrow hallways and stalls overflowing with bright swaths of fabric. I couldn’t […]

Winter warriors: how food trucks brave Minnesota’s harshest season






There’s a local industry growing at a phenomenal rate. A decade ago, it was virtually non-existent; now there are over 100 entities. No, not breweries: We’re talking about food trucks. As the temperatures drop and the snow accumulates (hypothetically, at least), some of those 100-plus trucks will go into hibernation. Others, though, will layer up […]

Slay to Gourmet: Fried Woodcock






Upland hunters may be reluctant to spend their limited time in the field to hunt woodcock due to the small bag limit, or perhaps they just don’t know how good they taste. For whatever reason, woodcock has remained an afterthought in the fall hunting cycle dominated by pheasant and ducks—that is, until now. Fluttering through […]

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2015 Kind-of-a-Big-Deal Winners






What do we mean by Kind-Of-A-Big-Deal? We mean the innovators. The tastemakers. The chefs and restaurants driving a food revolution in Minnesota. The beers we’ll camp out overnight to get our hands on. The paths we wake up early to bike and the parks we take off work to explore. The albums that make us […]

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Roasted Brussels Sprouts with Pancetta Cream Recipe






Roasted Brussels Sprouts with Fresh Thyme and Pancetta Cream By Alex Roberts, Restaurant Alma (serves 8) Pancetta Cream 2-1⁄2 cups heavy cream 1 tablespoon good olive oil 1⁄4 pound Red Table Meats pancetta, cut into a 1⁄4″ dice or lardons 2 cloves garlic, roughly chopped 1 shallot, roughly chopped 3 sprigs thyme 1 teaspoon whole […]

Smoked Ham Hock and Confit Gizzard Stuffing Recipe






Smoked Ham Hock and Confit Gizzard Stuffing  By Erik Sather, Lowry Hill Meats Stuffing: 1 smoked ham hock 2 yellow onions, medium dice 1 garlic head, peeled and crushed 2 leeks, cleaned and sliced 2 baguettes (day old), cut into 1-2” cubes 1 quart chicken stock 1 tablespoon kosher or sea salt ½ pound butter […]

Chocolate Stout Devil’s Food with Rosemary Buttercream






Nothing caps off a holiday feast like the right dessert, and Zoë François baked us a showstopper. Rich and roasty Fulton Worthy Adversary is our pick for baking into (and drinking alongside) this cake for a truly memorable holiday pairing. Chocolate Stout Devil’s Food with Rosemary Buttercream and Sugared Cranberries By Zoë François, ZoeBakes.com 1 […]

Crunchy Wild Rice Salad with Citrus Dressing Recipe






Crunchy Wild Rice Salad with Citrus Dressing (serves 12) By Stephanie Meyer, freshtart.com 4 cups water 3 cups chicken broth 1 teaspoon salt 2 1/2 cups wild rice 1 cup dried cranberries 1 cup golden raisins (or pomegranate seeds) 1 cup green onions (about 1 bunch), chopped 3/4 cup toasted pepitas (or pine nuts) 1/2 […]

Roasted Sweet Potatoes with Lardons and Pickled Peppers Recipe






Roasted Sweet Potatoes with Lardons, Pickled Peppers, Togarashi, and Creme Fraiche By Ann Kim, Pizzeria Lola 8 purple sweet potatoes with white flesh 1 pound slab bacon (or sub thick-cut bacon) Chives, chopped Flaky sea salt (preferably Maldon) Togarashi 1 cup creme fraiche Pickled fresno chiles Bake yams at 375°F until tender, about 45 minutes to an […]

Holiday Goose Recipe






Confit Goose Legs and Goose Breast Sous Vide with Goose Jus By Jon Wipfli, The Minnesota Spoon Goose might not be your go-to holiday bird, but this recipe will make you a believer. Don’t let fancy French words like confit and sous vide scare you off, these techniques are within your reach. If you can […]

Desserts from the Growler Family






From our families to yours—here are five hallowed dessert recipes, straight from the tattered recipe cards and familial histories of The Growler’s editorial team. Mary Morris’ Whiskey Cake John Garland “This is a staple cake in my family. To me, nothing tastes so good after a holiday meal than a tall mug of strong coffee […]