Eat Clean. Live Loud. Melissa Joulwan is a badass. A retired Texas Rollergirl, Mel J has a serious thing for friendly competition, the band Social Disortion and cooking up a storm. In 2008, she launched her blog, Clothes Make the Girl, which kinda started out as a lifestyle/style site and eventually became one of the… Read More →
Where to Eat at Minnesota’s #1 Attraction By Molly Mogren We’re the land of 10,000 lakes, the birthplace of Prince and Bob Dylan, home to the Boundary Waters and some of the best live music and theater in the country. And yet, our number one tourist attraction is a mall. Don’t get me wrong, I… Read More →
Genius Culinary Innovation David Kinch, chef/proprietor of Manresa in Los Gatos, California, creates some of the most exciting food in America. After working in Europe, Japan and New York, the James Beard award-winning chef moved to the West Coast and opened his flagship restaurant in 2002. Four years later, Kinch famously entered into a partnership… Read More →
Moroccan Seafood Grill By Andrew Zimmern I love grilled scallops. The delicate, mild meat goes well with a hint of smoky flavor, plus it makes for a quick meal. Paired with a Moroccan tomato and red pepper chutney, these grilled scallops are delicious served with a basmati rice pilaf and roasted vegetables.
Rust Belt Revival After years spent working in some of the best restaurants in New York City, chef Jonathon Sawyer is back in his hometown, raising his family and Cleveland’s food profile. He’s become an incredible son of Ohio, who has changed this town’s culinary landscape with his restaurants Noodlecat, Sawyer’s Street Frites, SeeSaw Pretzel… Read More →
Spring Break Recommendations By Molly Mogren This spring breaker’s paradise is known for its foam parties, American chain restaurants and all-inclusive hotels. However, this city is finally growing up, with fantastic dining options to match. If you’re looking to dine on something other than a bloomin’ onion at Outback, hit up any of these excellent… Read More →
John McKenna’s Top Picks Ireland’s leading food critic and one of the country’s most authoritative voices in food journalism, John McKenna has been writing about the burgeoning Irish food scene for 25 years. Before your next trip to Ireland, be sure to check out McKennas’ Guides, a series of guide books by John and his longtime… Read More →
Irish Country Cooking By Rory O’Connell Watercress, while peppery when eaten raw, becomes sweet and aromatic when lightly cooked. If you go foraging for wild watercress, it is essential to ensure you have found a clean source. The top leaf on sprigs of watercress is always the biggest, whereas the top leaf on wild celery, which often… Read More →
From My Irish Table By Cathal Armstrong Da calls this dish Shagger’s Pie. It was a much-wished-for dish in our house and, like Irish stew, always came with Piccalilli served on the side. Shepherd’s pie is an interpretation of a French dish called hachis parmentier. What makes it truly Irish is that there are potatoes… Read More →
Exploring FoodieTV FoodieTV, the latest iOS app from Glam Media (creators of foodie.com and Foodie Recipes), offers a curated collection of short-form videos with engaging food and travel content, from guided walks through Beijing’s best street food and step-by-step recipes to spotlights on chefs and independent cheesemakers. We chat with Marc Escobosa, VP of product management… Read More →
An Earthy Mushroom Stew By Andrew Zimmern This wild mushroom ragout is incredibly versatile. You can serve it with a poached egg for a great lunch, as a rich gravy for grilled or roasted meat, on top of risotto and gnocchi, or with this creamy polenta for a hearty main course.
For the Love of Ramen Ivan Orkin’s path to culinary greatness is somewhat like folklore. A Jewish guy from Long Island falls in love with Japanese culture and cuisine, marries a Japanese woman and moves to Tokyo. In 2007, he opens a ramen shop as a gaijin (foreigner) in a city where residents are passionately… Read More →
A Twist on Spaghetti & Meatballs By Andy Ticer & Michael Hudman A few years after we opened AMIK, we thought it’d be fun to do a take on spaghetti and meatballs. We use a semolina dough and a light, rosemary-infused marinara that really complements our pork meatballs. Drizzled with fonduta, a rich cheese sauce,… Read More →
A Quick Braise & Glaze By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.
Daube de Boeuf with Belgian Ale By Andrew Zimmern Winter in Minnesota. End of story. We know a thing or two about cold-weather comfort food, especially a one-pot rock star beef stew that will warm you from the inside out. This is “food with a hug” at its best. On the technical side, it’s simple.… Read More →
Minnesota’s Blue Ribbon Bakers When it comes to prize-winning cakes, cookies, muffins and breads, Candy Freeman and Lois Thielen are the women to beat. The Minnesota natives jumped into the competition baking circuit nearly 20 years ago, and have since won too many ribbons to keep track. This year, Freeman’s orange bundt cake won Grand… Read More →
Never Fails to Please By Judith Choate This is my go-to fall and winter dessert; it never fails to please. I think I began making it when we owned MOM, our pie shop, and I would tire of making the same 3- or 9-inch double-crust pies. Since we were an all-American shop, I didn’t want to do a… Read More →
Italian Farmhouse Cooking By Andrew Zimmern Every cook wants to know how to make this superb zuppa verde, and the reason is its simplicity. As in all Italian food, simplicity trumps all. A mixture of greens is great in the recipe, but if you just use escarole, so be it. I first had soup like… Read More →
Flying Foxes! With a six-foot wing span, the Samoan giant fruit bat, a.k.a. the flying fox, is the most appropriately named animal since the toy poodle. The bats are native to the tropics of Asia, Australia, Indonesia, islands of East Africa, and the Indian and Pacific oceans, but I tried them first on the uninhabited… Read More →
Preserving Eastern European Heritage Kramarczuk’s Sausage Company is an iconic Twin Cities restaurant and deli, serving Eastern European sausages and comfort classics for more than 50 years. The Kramarczuk family’s story is an ultimate immigrant success story. Wasyl and Anna Kramarczuk moved to the United States to escape war-torn Europe in 1949. In the 50s,… Read More →
Curry in a Hurry By Andrew Zimmern This Indian-inspired curry is a healthy, meatless main dish that makes for a quick weeknight meal (and great leftovers). Serve with basmati rice and a cool cucumber salad seasoned with mint and lemon juice.
There’s a hare in my soup! Oh, wait. It’s supposed to be there. Found on tables in the Americas, Europe, and parts of the Middle East, rabbit and hare are just as cute as they are delicious. Rabbit meat is most often categorized into three groups. Fryer cuts come from rabbits up to nine weeks… Read More →
The Ultimate Grab-’n’-Go Breakfast By Joanne Chang We offer so many mouthwatering buttery, sugary, fruity, chocolaty sweet breakfast treats in the morning that it can be almost impossible to choose just one. That is, unless you’re one of those people who need to start off the day with eggs or bacon or anything not sweet.… Read More →
A Quintessential Italian-American Dinner By Andrew Zimmern A steaming bowl of al dente spaghetti with homemade tomato sauce, fresh basil and a sprinkle of parmesan cheese is a guaranteed crowd-pleaser. To round it all out, serve with crusty bread (or breadsticks) and a big salad.
Music City’s Most Innovative Chef After honing his skills at The French Laundry, Noma and Sea Change, Erik Anderson moved to Nashville to helm the kitchen at The Catbird Seat, a restaurant where free expression is encouraged and interactivity is the norm. Scoring a reservation may be a challenge, but once you’re in, you won’t… Read More →
Democratizing Entrepreneurship By Andrew Zimmern The long awaited Travail Kickstarter campaign is live. Check it out #prevailtravail. The campaign closes on October 10th, and represents a sea change in terms of how local restaurants get funded. To me, these types of projects have democratized entrepreneurship (obvi!), allowing customers to help push dollars to restaurants they believe in.… Read More →
Good Inking Ever been so scared you’ve peed in your pants? Me neither, but I’ve been close. (Did you see the Bizarre Foods episode where I almost jumped off the nuclear reactor in South Africa…but chickened out? Yikes.) Squid, like most other cephalopods, have a similar problem. These animals have a mechanism that releases a blue-black… Read More →
Burma: Rivers of Flavor By Naomi Duguid This dish can be cooked in a bowl set in a steamer or in a tightly covered pot. The chicken is chopped into small pieces, on the bone. It cooks more quickly than it would in large pieces, and more surface area is exposed to the flavor paste… Read More →
Incorporate More Fish Into Your Diet By Andrew Zimmern Halibut is a nutrient-rich firm white fish that’s high in omega-3 fatty acids, vitamin B and magnesium. The lean protein has a delicate sweet flavor that lends itself to a variety of pairings that kids will love. This sweet-and-salty Japanese-style sauce is one of my favorite preparations, and… Read More →
Bringing Thai to the Twin Cities Supenn Harrison introduced Minnesota to the flavors of her native Thailand when she opened her first Sawatdee restaurant in 1983. Thirty years later her story is one of great success – she’s the owner of seven acclaimed Thai restaurants, a cooking class instructor, the recipient of numerous awards and… Read More →
