One Dough Three Ways: Versatile baking with Zoë François and Jeff Hertzberg

Zoë François and Jeff Hertzberg met in their children’s toddler music class and bonded over a shared passion for food. Zoë is a trained pastry chef with 20 years experience in professional kitchens. Jeff is a physician-turned-consultant who had been tinkering with bread baking since medical school. Together, they developed a technique that satisfied Zoë’s … [ Read more]

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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]

Minnesota Spoon: Travail cooks traditional with Bob Gerken, James Winberg, and Mike Brown

So they arrived, the guys from Travail Kitchen & Amusements. Or rather two of the three guys. The third guy might swing by later. The two guys, Bob and James, got out of their white pickup. Introduced themselves. We smiled at each other. Bob had kind eyes and a scruffy black beard that failed to … [ Read more]

Minnesota Spoon: Baja on the Lake with Billy Tserenbat and Zach Schugel

Billy Tserenbat arrives at our house with the odds stacked against him. We are here to create a kind of Baja California beach party as a way of getting to know Billy’s new Wayzata restaurant, a beach-centric, Mexican-influenced, fish and seafood celebration called Baja Haus. Except that a sunny May sky has turned suddenly woolen … [ Read more]

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]

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]

Minnesota Spoon: Back to base camp with J.D. Fratzke

J.D. Fratzke tucks a brown paper bag under a small teepee of sticks. It’s been raining here, last night and early this morning. He searches for drier kindling, finding only a little. The chef will make do. We’re perched at a campsite above the St. Croix River, surrounded by scraggly trees and a cool wind … [ Read more]

Minnesota Spoon: Anaerobic exercises with Matti Sprague

Matti Sprague and I appear to be talking about fermentation. We are standing in Jon Wipfli’s well-lighted kitchen, and we are using all the words that you use when you talk about fermentation. We are talking about salting down vegetables, creating anaerobic environments, and encouraging the right kinds of microbial life while discouraging the wrong … [ Read more]

Minnesota Spoon: Making peace with beef

The case for a more sustainable steak with Jon Wipfli and Erik Sather I suffer from a chronic condition that I keep mostly under control. You haven’t heard of it. It’s called Sustainability Exhaustion. Most days I live just like you. I stand blinking in the fluorescent glare of the pre-wrapped meat section, trying to … [ 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]

Minnesota Spoon: Sameh Wadi’s last meal

“First you pour the arak,” insists Sameh Wadi. “Then you add the water. And only then do you add the ice.” Outside the windows of Jon Wipfli’s kitchen, the first big winter snow sits thick on a pair of spruce trees. It is an unexpected setting for a round of arak—a Middle Eastern version of … [ 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 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]

Slay to Gourmet: Alaska moose hunt

A year ago, my Uncle Mark called me with an invitation to go to Fairbanks, Alaska, for a week of moose hunting and a getaway from the city. Thankfully I agreed, despite not knowing much about moose, or moose hunting, or Fairbanks, or what the hell I was about to get myself into. I won’t … [ Read more]