The recipe-swap, dinner-inspiration, and food-porn website Tablespoon, recently announced nominees for the Munchies, their first ever People's Choice-style food and restaurant awards. They're judged by an expert panel that includes hometown star Andrew Zimmern, and the nominees include well-kn ... More >>
We're celebrating the 112 Eatery's seventh birthday by featuring its chef de cuisine, Dennis Leaf-Smith. Yesterday, we learned how he cut his teeth as a young chef, first in local kitchens and then out west (click here to read part 1 of our conversation). Today, he tells us how he ended up at the ... More >>
Christine ChovanChef Don Saunders of In Season restaurantToday we continue our talk with Don Saunders, chef of the new In Season restaurant in south Minneapolis. (Here's part 1 of the interview.) Saunders, who first entered the Twin Cities restaurant scene as a server, tells us about a clums ... More >>
Theater prices are for suckasDinner and movie nights don't have to break the bank. Sometimes after a long week it's even easier to whip up a quick meal at home, load up an old flick, and snuggle into the couch, plush and cozy. Save a little cash and take these suggestions for an ea ... 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.
A.J. OlmscheidThis is the third and final part part of our chef chat with Piccolo's Doug Flicker. (Here's part 1 and part 2 if you missed them.) Read on to find out how Flicker transformed from a kid who ate ring baloney sandwiches to a chef who has cooked at the James Beard House in New Yor ... More >>
From Acai to DIY, is there anything they missed?
La Belle Vie Chef Tim McKee wins the James Beard Award for Best Midwestern Chef.
Anthony Bourdain's newest, The Nasty Bits, is perfect summer reading: Riveting to pick up, easy to put down
From hot dogs to headcheese: A Midwesterner's guide