Cooking with Beth Dooley: Polenta and fried egg recipe

I can eat polenta at least three times a day. Golden and satisfying, it’s a warming, sunny comfort, especially mid-winter. Top polenta with a fried egg, sunny-side-up, so that the runny yolk creates a rich, velvety sauce, and you have a fabulous brunch or dinner-worthy meal. While it takes patience to make a perfect pot … [ Read more]

Chicken Meatballs and Mushroom Gravy with Epic Hop Syndrome at Devil’s Advocate

Food Meets Beer Explores the Unknown at Devil’s Advocate By John Garland, The Heavy Table A craft beer bar in downtown Minneapolis with no Surly or Summit on tap? A menu focused around meatballs? Former Ugly Mug owner Erik Forsberg has created a simple, focused concept for his new venture. Because, as they say, the … [ Read more]