Food Features

Stoking the fires of Northern food

The Upper Midwest is opting out of coastal culinary trends in favor of flame and smoke The word “provincial” is generally not intended as a … [Read More...]

Minnesota Spoon: Back to base camp with J.D. Fratzke

J.D. Fratzke tucks a brown paper bag under a small teepee of sticks. It’s been raining here, last night and early this morning. He searches for drier … [Read More...]

American Masters serving up new foodie docs on Beard, Pépin

Set your DVRs: The 31st season of American Masters will include two new documentaries as part of a two week "chef's flight" of foodie … [Read More...]

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Restaurant News

Natedogs a finalist in 2017 Hot Dog Vendor of the Year Contest

  Natedogs, the Minneapolis food cart known for quality hot dogs and homemade mustard, is in the running for Mobile Cuisine's 2017 Hot Dog … [Read More...]

Young Joni spreads the pizza love with call-in, takeout service

What's better than ordering a wood-fired pizza at James Beard Semifinalist Ann Kim's Young Joni? Having a piping hot pie ready to go when you … [Read More...]

Gray Duck Tavern lands in St. Paul this May

The Madison Restaurant Group, which is behind Public Kitchen & Bar and Handsome Hog, has a name for its new restaurant going into the Lowry Hotel … [Read More...]

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Recipes & Education

The Retail Hustle: Craft food companies face challenges of scale in the fight for shelf space

It’s the quintessential American dream: a home cook creates a lovely jam in their kitchen, and doles them out as holiday tokens to friends and family. Next thing you know, a giant food corporation sweeps in, dropping buckets of cash in their laps for … [Read More...]

Minnesota Spoon: Anaerobic exercises with Matti Sprague

Matti Sprague and I appear to be talking about fermentation. We are standing in Jon Wipfli’s well-lighted kitchen, and we are using all the words that you use when you talk about fermentation. We are talking about salting down vegetables, creating … [Read More...]

How To Make Three Fresh Cheeses From One Recipe

Whole Milk Ricotta This soft, creamy Italian cheese is often used in ravioli and lasagna. It’s also wonderful eaten on its own or spread on toast. 1. In a large pot, heat 1 gallon of whole milk to 185 degrees, stirring to prevent scorching. (Use … [Read More...]

Fundamentals Of Knife Care (And How To Dice An Onion The Right Way)

Steel your knife often. Almost every knife set comes with a honing steel, yet most people don’t use it until it’s too late. A knife should be honed after approximately 30 minutes of cutting. The honing steel doesn’t sharpen the edge, but rather … [Read More...]

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