Food Features

The Heat is On: Chef Janene Holig is leading Hot Indian Foods through a period of intense growth

Hailing from Swanville, Minnesota, and of Scandinavian and Polish stock, Janene Holig is not anybody’s initial idea of an Indian chef. In fact, in … [Read More...]

The Chilito is Dead, Long Live the Chilito

There are some favorite childhood foods that stay with you all your life—the way they smelled and tasted, their texture, and all the times and places … [Read More...]

Seeds of Change: How Cora Baker and Dream of Wild Health shaped the future of Native foods by preserving the past

At the farmers market on the corner of Franklin and 15th in Minneapolis, you’ll find more than the season’s bounty of farm-fresh produce. Here, youth … [Read More...]

More Food Features

Restaurant News

Order Up! Second chances for several restaurant locations

Updated October 10, 2019 Order Up! is the Growler's ongoing biweekly account of noteworthy Minnesota restaurant openings, closings, and future … [Read More...]

Bite of the Week: Egg rolls at Eggroll Queen Cafe

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. If you step through the portal of one … [Read More...]

Bite of the Week: Mexican American Burger at A & B Hamburgers

Bite of the Week is a weekly feature showcasing an exceptional meal or dish, curated by The Growler. Going on its name alone, you’d never guess … [Read More...]

More Restaurant News

Recipes & Education

Off the Map: Root River Stew

As much as I love the Boundary Waters, when I feel untethered, aimless, or uncertain, I know a dose of those moving waters in the southeastern corner of Minnesota can always take me to my best self and my original heart. I find no irony whatsoever in … [Read More...]

The Funkiest Man In The Room: Topos Ferments’ Jim Bovino on how to stay ahead of the mountain of produce overwhelming your kitchen

You didn’t mean for this to happen. Like that time you got sunburned during a long beach read, this incident snuck up on you—in this case, a couple of pounds of beautiful green bunches at a time. Now your kitchen counter is covered with more produce … [Read More...]

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...]

More Recipes & Education