Learn how to cook like Heidi's. Stewart Woodman has created a monster. His new cookbook, Shefzilla: Conquering Haute Cuisine at Home, (Borealis Books, $27.95) might just put his forthcoming restaurant, a.k.a. Heidi's 2.0, out of business.
The Hot Dish recently received a revie ... More >>
Brian Crouch from La Belle VieLast Sunday, the Minnesota History Center in partnership with Fabulous Catering and Gastro Non Grata, hosted a DIY wild game class. Just in time for hunting season, a group gathered at the Fab Cat compound in south Minneapolis to learn the ins-and-outs of preparing f ... More >>
courtesy of Food NetworkA game day extravaganza.When you go to the ball game and sit in the stands, do you gaze longingly into the suites and imagine what it's like to have an endless food supply? Since most of us never get to sit there, we wanted to share these recipes that the Food Network rece ... More >>
Turkey dinner and BarberaLate summer and fall can be a terrific time for getting in your last barbecues of the year. Earlier we discussed simple grilling options and affordable wines . Now it's time to talk about creating more exciting dishes on the grill. As always, a perfect wine pairing is ... More >>
A.J. OlmscheidOwner Brenda Langton and pastry chef Kristen Schafbuch of SpoonriverToday we conclude our chef chat with Brenda Langton, owner of Spoonriver restaurant in downtown Minneapolis. (Here are parts 1 and 2.) Langton talks about the need to revitalize American food culture and her dre ... More >>
A.J. OlmscheidSpoonriver owner Brenda Langton outside the Mill City Farmers MarketToday we bring you the second part of our chat with longtime Twin Cities restaurateur and chef Brenda Langton. (Here's part 1 if you missed it.) Langton talks more about her upcoming Spoonriver cookbook, the imp ... More >>
A.J. OlmscheidToday we wrap up our talk with Broders' executive chef, Michael Rostance. (Here's parts 1 and 2 for the latecomers.) In this installment, Rostance shares stories about eating eyeballs, hanging out with Mario Batali's dad and messing up a meal for the shah's wife.
It's August--time for catfish
In honor of National Catfish Month, here's a fabulous recipe from New Orleans, where they know a thing or two about cooking catfish. It's a dish made famous at the beloved Upperline Restaurant.
Courtesy of Burke ForsterHe fed trout eyeballs to his kidsToday we conclude our chat with chef Burke Forster of Cafe Maude. Forster has created a new lunch menu at Maude, bringing his love of farm fresh ingredients prepared in lovely simple ways to the table. You can read part 1, and part 2 o ... More >>
courtesy of Tommy BegnaudTommy, its been great getting to know ya!
Today we conclude part 3 of our series with chef Tommy Begnaud, who has created a new summer menu at Town Talk Diner. You can read Part 1 and Part 2 of our discussion here.
How could you go wrong with bacon wrapped trout?
There really is nothing nicer right now than grilling: lighting the coals, cracking open a beer, and hanging out on the patio. But sometimes the recipe repetoire can get a little boring, so we are here to help. Let DIY-on-the ... More >>
While Lenny Russo takes on his biggest endeavor yet, Heartland Restaurant and Farm Direct Market, opening in Lowertown next month, he took the time to talk to Hot Dish, and shared one of his favorite recipes, in the third part of our series. You can read Part 1 and Part 2, here if you missed t ... More >>
In case you are not fortunate enough to make it to Seachange for the Gastro Non Grata Patio Series kick-off tonight, Gastro's Jeff Mitchell shared this recipe with Hot Dish, a simple pork preparation for you to try from the comfort of your own patio.
On a long weekend like this, with the sun a-shining, surrounded by family and friends, and a cooler full of brewskis, it is only right to fire up the grill. Here at Hot Dish, we wanted to share five of our favorite recipes that are a little off the beaten path.
Clams with white wine and her ... More >>
I don't own a smoker and I don't barbeque. Barbecuing is all about low temperature and slow cooking. I'm a griller - high heat, fast cooking, instant gratification. Most of the recipes I create are meals that can be made in under an hour so ribs aren't something I do on my show. But I do li ... More >>
It's springtime in Minnesota, and that can only mean one thing for home cooks--grill season! Instead of grilling up the old standby hamburger, we asked Muffuletta chef Jason Schellin to share the recipe for the St. Paul restaurant's popular Asian burger.
It's a small world after all, or so the annoying, mind-worming song says. But it holds wisdom. The more we learn about one another the more we learn how alike we are. (Thanks Mr. Brady.) On a recent trip to Chad to help some tribes record their music, I was able to put together this recipe fo ... More >>