Recipes: Fresh vegetable salads from Beth Dooley

These simple salads are great for the beach picnic, alfresco dinner on the dock, or can be toted along in the cooler for the camping trip. Vary the veggies to use what’s fresh and in season. Picnic Tomato and Green Bean Salad with Toasted Croutons Serves 4 to 6 This is great when made ahead … [ Read more]

Kimchee and KFC: Young Joni’s Ann Kim and Adam Gorski on new American food traditions

So there’s Young, and there’s Joni. Two moms. One attentive and skillful Korean family cook: Young. One affectionate and bibulous North Dakota family host: Joni. Right? Okay, so there’s this restaurant: Young Joni. Coming soon. Northeast Minneapolis. Front dining room in the spirit of Young: Wood-fired ovens, open grill, shareable meals, generosity. Back bar in … [ Read more]

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Cold Weather Cooking with Beth Dooley: Autumn Salads

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]

House of X Tia: Career building on YouTube

We live in a world obsessed with sharing. Nothing is off-limits—from photos of what you’re eating to videos of your cat acting like, well, a cat. Every week there’s a new YouTube, Vine, Snapchat or Instagram “star” hoping to cash in. And though most of these “stars” are just trying to make you laugh or … [ Read more]

Channel your inner chef and rent Julia Child’s house

Julia Child enthusiasts rejoice: You can book a stay in the little cottage the Childs built in France’s Provençal countryside, where they entertained the likes of M.F.K. Fisher and James Beard for decades, reports Conde Nast Traveler. Sotheby’s put the house—called “La Pitchoune” (meaning “the little one”) or “La Peetch,” for short—on the market at the … [ Read more]

Le Cordon Bleu closing all its U.S. cooking schools

Following a period of massive enrollment increases during the recession, Career Education Corporation recently announced it is closing all 16 Le Cordon Bleu culinary schools in the U.S., reports NBC Chicago. The last day for enrollment is January 4, 2016; after that, all current students will be allowed to finish but no new ones will be … [ Read more]

Slay to Gourmet: Walleye Fish Tacos

As the sun starts to hit the tree line, I can feel a noticeable change in the boat. Rod tips start to bounce more frequently, the bait cache is depleting more rapidly, and walleyes start to fill the live well. After a day of musky fishing with minimal action, it’s nice to end a warm … [ Read more]

Slay to Gourmet: 3 Recipes from the Larder

Photos by Matt Lien It’s that time of year again where hunters and fishermen alike find themselves in a lull. Fishing shacks are gone from the quickly receding sheets of ice on the lakes and rivers, and deer stands are abandoned until the next season opener. I, myself, am anxiously waiting for the upcoming turkey … [ Read more]

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Slay to Gourmet: Venison

Story and Slay photos by Jon Wipfli Gourmet Photos by Matt Lien Driving through the silo-dotted Wisconsin landscape in the fall and early winter months is incredible. Fresh falling snow coats the roofs of the barns and blankets the harvested fields with a layer of pristine white, untouched by human activity. My destination is central … [ Read more]

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Slay to Gourmet: Wild Duck

Hunting photos by Jon Wipfli Cooking photos by James Eastman Driving north through Wisconsin, my mind kept wandering through what the next couple of days would bring. Coming into this trip, I was hoping to stomp through the woods in search of grouse and woodcock, but with the forecast leaning towards overcast and rainy, I knew … [ Read more]

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Farmhouse Ale-Braised Rabbit and Wild Acres Lemon Fried Chicken

Farm to table recipes presented by Dinner on the Farm.  Recipe by TJ Rawitzer The Tiny Diner and Farm is a little collaboration between farm and diner counter. We believe it’s the little things that count, so we create small-scale menu items with fruits and vegetables, filling people with good food while doing good stuff like … [ Read more]

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