Cooking with Beth Dooley: Raspberry Pie Recipe

It’s raspberry season and the fruit is coming in splendidly. We’ll enjoy thimble sized berries now (first crop) for several weeks, and then again in the fall with the everbearing raspberries. They freeze beautifully and make marvelous jams. But nothing beats raspberry pie with rum-spiked ice cream. Raspberry Pie Makes one 9-inch pie or 2–4 … [ Read more]

Cooking with Beth Dooley: Easy Rhubarb-Strawberry Jam Recipe

Rhubarb, that bright, tangy vegetable (I think of it as a fruit) that announces spring. It’s going gangbusters in my backyard and you’ll find it piled high in farmers’ market stalls. It’s naturally tart, and a perfect pairing with strawberries—spring’s other darling. This easy jam makes a fine spread for morning toast, a nice garnish … [ Read more]

Cooking with Beth Dooley: Smoked Whitefish Cakes Recipe

Smoked fish cakes are a perfect marriage of convenience—yesterday’s leftover smoked fish from the holiday appetizer tray mixed with yesterday’s leftover baked or mashed potatoes. These cakes are far more than the sum of their parts. While many recipes call for eggs, cream, mayonnaise, flour, or breadcrumbs, I find that they’re heavy and dense. Keeping … [ Read more]

Cooking with Beth Dooley: Indian Spiced Potatoes & Spinach Recipe

Mildly spiced and buttery, this lush warming potato dish is brightened with bright green spinach. Use waxy potatoes (such as Yukon gold). Serve as a side dish to roast chicken or toss in chickpeas for a simple vegetarian meal. Indian Spiced Potatoes & Spinach Serves 4 as a side, 2 as a main Ingredients 1 … [ Read more]

Cooking with Beth Dooley: Broccoli salad with peanuts and cranberries recipe

Italians know how to cook broccoli. In fact they introduced it to the St. Paul Farmers’ Market about 60 years ago. There are plenty of varieties available to the home cook. Broccolini, with smaller florets and longer, thin stalk is a little sweeter and takes like a cross of broccoli and asparagus. Rapini, or broccoli … [ Read more]

Paddles, pinot, & porter: My spirited Apostle Islands kayak adventure

Lake Superior, the largest body of fresh water on the North American continent, is so cold and clean you can see nearly 10 feet down. Surrounded by long stretches of sandy beaches and deep piney forests, it’s a paradise for kayakers and hikers. And while its physical charms are immediately evident the moment one hits … [ Read more]

Cold Weather Cooking with Beth Dooley: Not Your Mom’s Mac ‘N Cheese Recipe

Admit it. You love mac ‘n’ cheese. It’s the ultimate comfort food because: A) It’s so damn familiar; B) It calls for stuff you already have in the pantry and fridge; and C) You really don’t need a recipe to make a good one. Really, you can make it however the heck you want—blue cheese … [ Read more]

Cold Weather Cooking with Beth Dooley: Chicken & Dumpling Soup Recipe

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 … [ Read more]

Cold Weather Cooking with Beth Dooley: Autumn Salad Recipes

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 … [ Read more]