Savory Bake House’s unlikely mission: Feeding the people of Powderhorn sanctuary

In terms of size, Savory Bake House doesn’t rate. Before its temporary closure in March due to COVID-19, this Minneapolis bakery just off of East Lake Street boasted a few shelves of baked goods behind a glass case, with just enough room in the shop for four or five smallish people to politely elbow one … [ Read more]

Catering the Perfect Picnic: Recipes for 3 workhorse classics reimagined

Once upon a time, Americans picnicked in cemeteries. And while the practice of graveside picnicking largely died out about a century ago, picnics seem due for a comeback—the food’s affordable, the opportunity for connection and camaraderie is strong, and no matter what’s happening on the streets, we ultimately have to eat. A good picnic meal … [ Read more]

Fridge Pickles Are The Taste of Summer

The last jar of pickles I bought at the grocery store was from a well-known national brand. The label had the words “artisan recipe” and maybe even “farmers market” as well. I brought them home to top a cheeseburger or Cubano or something, but I vividly recall the first bite of those pickles: a squishy, … [ Read more]

A Brief Introduction To Latin Markets

If you’ve never crossed the threshold of a Latin market, rest assured that you’re missing out. The Minneapolis–St. Paul metro area has dozens and they offer ingredients, culinary tools, and flavors that simply can’t be had anywhere else. The markets feature amenities including (but not limited to!) an en-suite taqueria, hot bar, extensive deli with … [ Read more]

The Growler’s Tourism Guide 2020: Reinventing Road Trip Food

Find more great travel ideas in The Growler’s Tourism Guide 2020 If you find that the thrill of eating whatever fast-food garbage you want when traveling long distances fades after the first couple hundred miles, take heart. There are a number of really satisfying, entertaining, and even downright impressive ways to stock your own cooler … [ Read more]

Meat Master: With hundreds of awards (and kudos from Germany), Rick Reams is crafting world-class food in Hudson, Wisconsin, and St. Paul

You often can’t see the world-class food in your own backyard because it’s ubiquitous to the point of being invisible. Think of noodles in Japan, or bread in France, or spiced lentils in India—it’s daily fare that seems simple until you try to make it and realize there’s a world of knowledge that goes into … [ Read more]

7 recipes to cover the (food and drink) spread on Super Bowl Sunday

  A quality Super Bowl viewing experience demands a delicious food (and drink) experience as well. Any serious spread covers a lot of ground, but without too much fuss—you’ve got your substantial food, your lighter touch, your mandatory wings, your beverages, and maybe something a little sweet to finish things off. This deep dive into … [ Read more]

A Slice of the Pie: With premium ingredients and a feminist mission, Rachel Anderson is building a new kind of bakery business

St. Paul-based baker Rachel Anderson does business at the three-way intersection of industry, hustle, and soul.  Industry, as in the 33-year-old New York state native is the very busy pastry chef for Tim McKee’s Market House Collaborative, a job that includes a contract to churn out the rich, beautiful, jotun-sized desserts that Manny’s Steakhouse has … [ Read more]

New Wave, Old School: With Due Focacceria, Eric Carrara leverages tradition to define the future

The crunch of a cannoli at St. Paul’s Due Focacceria really resonates. It’s not just a question of the shell, which is wrapped around a form, fried to a crispy, bubbled tube, and then filled to order. And it’s not just a question of the perfectly textured miniature chocolate chips that stud the lemon-zested cannoli … [ Read more]

Marc Heu’s Vanilla Saint Honoré recipe is the ultimate gauntlet for intrepid bakers

This recipe for Marc Heu’s elaborate, showstopping Vanilla Saint Honoré centerpiece is a masterclass in baking, assembly, and piping that’s complicated enough to make even Paul Hollywood break into a sweat. From an inverted puff pastry to a pate a choux cream puff with a perfect caramel glaze, this recipe is a crucible for intrepid … [ Read more]

The Final Feast: A look at the funeral foods of four cultural traditions in Minnesota

  Of the many occasions in life when the phrase “comfort food” seems most appropriate, funerals are at the top of the list. Food can serve myriad purposes as part of the mourning process: It can come in the form of help to family members, as the community provides meals that free up the family … [ Read more]

King of Croissants: Marc Heu’s University Avenue patisserie sells paradise by the slice

There is often a line to get into Marc Heu Patisserie Paris. The pastry shop occupies a wonky split level space that has hosted a rotating cast of short-lived restaurants, and it sits on a stretch of University Avenue that’s laden with businesses that pack a bit less sex appeal: a mortuary, social services offices, … [ Read more]

Platter Full of Holidays: 8 bold appetizer concepts that really cook

A great first bite can set the mood at a holiday gathering, and there’s a world of choices out there beyond deviled eggs or cheese and crackers. With that in mind, we reached out to a few of our favorite local food people for some of their go-to appetizer choices. ■ ■ ■ Mushroom Jerky … [ Read more]

Presto: Pumpkin pie! The secret to making brilliant pie in no time

Easy” and “delicious” are two terms that are often at odds in the culinary world. First-rate recipes often involve time-consuming marinating, spatchcocking, toasting, proofing, and any number of other complex ways to turn precious minutes (and hours) into deliciousness. This pumpkin pie recipe, created by Minneapolis photographer Becca Dilley, is a happy exception to the … [ Read more]

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 2013 when she tried out for the position of head chef for the soon-to-be-launched Hot Indian Foods, the cuisine of India was an almost-complete blank for her. “I’d never worked with … [ Read more]