Cold Weather Cooking with Beth Dooley: Chicken & Dumpling Soup

This time of year when the tips of our noses are drippy and cold, and we’re tired, achy, and chilled to the bone, who doesn’t crave chicken soup? It’s brothy and light, satisfyingly simple, and innocently good. It’s the global go-to for those wintery blues, and just about every cuisine has its own version. Here’s […]

Minnesota Spoon: Sameh Wadi’s last meal

“First you pour the arak,” insists Sameh Wadi. “Then you add the water. And only then do you add the ice.” Outside the windows of Jon Wipfli’s kitchen, the first big winter snow sits thick on a pair of spruce trees. It is an unexpected setting for a round of arak—a Middle Eastern version of […]

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Kimchee and KFC: Young Joni’s Ann Kim and Adam Gorski on new American food traditions

So there’s Young, and there’s Joni. Two moms. One attentive and skillful Korean family cook: Young. One affectionate and bibulous North Dakota family host: Joni. Right? Okay, so there’s this restaurant: Young Joni. Coming soon. Northeast Minneapolis. Front dining room in the spirit of Young: Wood-fired ovens, open grill, shareable meals, generosity. Back bar in […]

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Cold Weather Cooking with Beth Dooley: Autumn Salads

Editor’s Note: This is the first in a monthly series of recipes in which Beth Dooley, author of “In Winter’s Kitchen”, will talk about enjoying the bounty of the Upper Midwest even in the cold, barren months ahead. Who says salad season ends with Labor Day? Come late in the season, the farmers markets are […]

Slay to Gourmet: Alaska moose hunt

A year ago, my Uncle Mark called me with an invitation to go to Fairbanks, Alaska, for a week of moose hunting and a getaway from the city. Thankfully I agreed, despite not knowing much about moose, or moose hunting, or Fairbanks, or what the hell I was about to get myself into. I won’t […]

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Minnesota Spoon: Halibut with Mike DeCamp of Monello

The beard is magnificent. Untended and unfashionable. The anti-hipster beard. It streams down from his jaw in uneven rust-colored rivulets, and spreads high up his cheeks and toward his ears in a way that is tempting to compare to a blush, if we weren’t talking about maybe the least blushful person in this zip code. […]

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Minnesota Spoon: Smoked brisket recipe from Thomas Boemer of Revival and Corner Table

The brisket hit the smoker at 8am. The whiskey was open by 11am. An early start is important. It’s well established that good barbecue should begin around dawn. It needs the better part of a day to drip, blacken, and break down into tender perfection. That’s why Thomas Boemer, chef at Revival and Corner Table, […]

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Slay to Gourmet: Cassoulet with Spoon and Stable chef-owner Gavin Kaysen

It’s the time of year where most of my game is coming out of the freezer again. Not that it’s a bad thing, but eating through 400 venison sausages could get a little redundant if I simply grilled them every night. To break the monotony, I find that it helps to get a second opinion. […]

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 […]

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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Slay to Gourmet: Maryland Crab Boil

As a professional cook who spent his 20s in kitchens from coast to coast, I’ve grown very fond of the nuances of regional cooking traditions. There are the obvious iconic dishes like gumbo in Louisiana, barbecue in Kansas City, and bagels in NYC. But regional favorites can be as simple as ultra-local cheeses, cured meats, […]

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Slay to Gourmet: Alaskan Game Dinner

Moose, halibut, rockfish, cod, and salmon with vegetables and an herb vinaigrette My father’s side of my family has a long tradition of hunting. When my uncle Mark suggested having a game dinner at the cabin with animals he’d harvested in Alaska, I was in. After all, a family who slays together, stays together. This […]

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The Minnesota Spoon: savory wild rice pancakes with anchovy butter

Photos by Matt Lien Minnesota has an obsession with wild rice. The grain is so emblematic of our state, it’s baffling how we became labeled as a group of grape-salad eaters. Apparently the importance of this abundant, local grain isn’t abundantly clear to the rest of the country. From being a staple of Native American […]

The Minnesota Spoon: Morel-Crusted Cod

Morel-crusted cod with morel, asparagus, and fava bean sauté Photos by Matt Lien There are few things more satisfying than foraging for food in the forest. Not only do you get to stomp around in the woods, but you get to find tiny treats growing within inches of your every step. There’s a plethora of food […]

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