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]

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]

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]

Anatomy of a Hot Sauce

When Craig Kaiser created the hot sauce that would become Minneapolis cult favorite Cry Baby Craig’s, he didn’t expend too much effort. In fact, he says, it was almost entirely accidental. Kaiser was working at Cafe Maude in South Minneapolis in 2011, and a supplier error stuck him with a pile of habanero chiles instead … [ Read more]

The Growler’s Holiday Guide 2018

Seasons greetings, Growler Nation! Before long, our kitchens and living rooms will be filled with raucous nephews and doting aunties, ugly sweaters (deliberate or not), and hopefully, friends and family gathered in the spirit of togetherness. To help kick-start your party planning, we present our Holiday Guide, a quick collection of information designed to make … [ Read more]

How to Caviar: The simple, affordable holiday appetizer that’s sure to impress

I f you want to greet your dinner guests with an appetizer they’ll talk about through New Year’s and beyond, we suggest caviar. It’s a surprisingly affordable way to entertain with a splash of retro style. All you need to do is learn how to make blini (which are only slightly fussier pancakes) and buy … [ Read more]

Taste of the Country, On an Urban Table: Lenny Russo and Daniel Cataldo of ninetwentyfive

If you’re going to tell the story of food in the Upper Midwest, it’s helpful to think of a circle. People here were once intimately interconnected with the land and seasons as farmers, hunters, and fishers, and every ingredient had a story about where it was from and when it was harvested that was intimately … [ Read more]

Cooking with Beth Dooley: Strawberries & Rum Cream Recipe

Yes, the strawberries are in! Shout it from the mountains: alpine strawberries, those tiny local berries bursting with tangy-sweet taste, have arrived at the farmers’ markets! Run, don’t walk, lest they get snatched up before you get some. Because these first-of-the-year berries are especially intense and delicious, you don’t want to do anything that will … [ 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: Spring Pear Salad with Microgreens Recipe

If you are as impatient as I am for spring, salads of locally grown greens may help ease the transition. Several Minnesotan farmers, such as Living Greens Farm in Faribault and St. Paul’s Urban Organics, are making real fresh salads possible all year long. The microgreens, arugula, kale, and mixed lettuces they grow brighten our … [ Read more]

Cooking with Beth Dooley: Spicy Celeriac Fries Recipe

Celeriac, aka celery root, is a whiskery, knobby, weird looking vegetable, easy enough to pass by. But whack through its tough, leathery surface, and find a crisp, white interior that tastes mildly of celery and parsnips with a hint of nuts. Celeriac is most often shredded and dressed with mayonnaise for the classic French “remoulade.” … [ Read more]

Cooking with Beth Dooley: Fried Duck Egg with Red Flannel Hash Recipe

Straightforward and simple, this hash and egg dish is a no-nonsense American classic, the kind of dish that I like to make for myself when eating alone on a frosty night, especially when that egg is duck. Duck eggs are a real treat—ramped up versions of chicken eggs—bigger and richer tasting, with sunny gold yolks … [ Read more]

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]

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