Food Features

Up in Smoke: Alejandro Castillon is using the smoker at Prieto Taqueria to unite classic Mexican fare and global techniques

The fiery heart of Alejandro Castillon’s new restaurant is an Oyler Pit smoker big enough to be a sauna. “It’s probably the biggest in Minneapolis,” … [Read More...]

Firehouse Feasts: Building bonds and perfecting recipes around the station’s dinner table

The kitchen at Edina’s Fire Station 1 is designed for utility: ample pale-wood cupboards, extensive white countertops, gas stovetop with a sizable … [Read More...]

Our Odds On the New 2019 Minnesota State Fair Foods

A decade of experience in Minnesota State Fair food spelunking has given us a perspective—not jaded, we hope, but optimistically skeptical—that is … [Read More...]

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Restaurant News

Bite of the Week: Baby Cheeseburger at Band Box Diner

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. Calling the Baby Cheeseburger at Band Box … [Read More...]

Whirlwind Tour: A 15-stop dining excursion through Door County, Wis.

If you grew up vacationing in Door County in the ’80s and ’90s, you likely remember Wisconsin’s premiere vacation peninsula as being stuffed with … [Read More...]

Order Up! Keg and Case 2.0

Updated August 15, 2019 Order Up! is the Growler's ongoing biweekly account of noteworthy Minnesota restaurant openings, closings, and future … [Read More...]

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Recipes & Education

Feeling the Burn: How Chile Peppers Change the Way We Cook, Dine, and Even Process Pain

Chile peppers have been on the menu since at least 6,000 years ago, when people living in current-day Mexico cultivated them for their heat and flavor. The world-spanning Portuguese Empire helped spread them to nearly every corner of the planet in … [Read More...]

Fire Away: A chef’s tour of the joy and agony of cooking over a live fire

This is the fourth installment of Off the Map, a column by chef JD Fratzke. It appears monthly at growlermag.com and occasionally in print. Cooking outdoors over an open fire has become, over the years, my favorite way of preparing a meal. Whether … [Read More...]

Anatomy of a Hot Sauce

When Craig Kaiser created the hot sauce that would become Minneapolis cult favorite Cry Baby Craig’s, he didn’t expend too much effort. In fact, he says, it was almost entirely accidental. Kaiser was working at Cafe Maude in South Minneapolis in … [Read More...]

Buying and Handling Chiles & Aguachile​: Ceviche with a Kick

Photos by Tj Turner If you’re in the Minneapolis–St. Paul metro area, there are a number of great Asian, Indian, and Latin markets that carry wide varieties of chiles at affordable prices. Products stocked vary week to week, but the best shops have … [Read More...]

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