Do you ever find yourself over-thinking breakfast, desperately seeking the healthiest option and instead landing in food paralysis? Half an hour later you find yourself bleary eyed with a discarded wrapper from a less-than-healthy choice crumpled like so much willpower beside your listless arm.Bread ... More >>
Say cheese: An inside look at the team behind the dairy-less phenomenon
New Uptown hotspot brings a host of daytime and late-night options to the table
Ah, mid-autumn. The time of year best marked by your level of annoyance with people who are still talking about how great it is that pumpkin lattes are back. But savvy foodies know there are so many more interesting uses for this in-season squash than as a syrupy synthetic shot in your morning coffe ... More >>
How to eat like a Scandinavian
If you're an annual State Fair habitue, it's easy to get bored with the more than 450 foods from 300 concessionaires. So every year the State Fair tries to shake things up by introducing a few new things-on-a-stick and other edibles. Last year's offerings included the universally beloved sweet corn ... More >>
This is part 2 of our interview with Pol and Wendy Sorquist, the brother-sister team behind Pashen snack bars. In part 1, we found out how their oldest sibling (Lisa Wilson) created the original Pashen recipe using raw/sprouted/dehydrated ingredients, and talked about the challenges of moving the c ... More >>
Raw. Sprouted. Dehydrated. They're words we usually toss around in the context of sushi, tulip bulbs, and Ronco's Dehumidifying Wonder. But now they're popping up on packages of nuts, loaves of bread, and plenty of good-for-you snacks--including locally made Pashen bars. In 2011, sister-brothe ... More >>
Offering plenty of old-country fare
www.barsys.netBarsy's almonds share the nickname of co-owner Barbara Spenader. As soon as they arrived in the Wedge's bulk aisle, almond "hotties"--roasted nuts coated with a sweet-hot spice--quickly became an expensive addiction (and a fun nickname). I was eating so many of them, snacking ou ... More >>
Minnesota beets on Minnesota soilThese aren't the sad pickled beets of your Sizzler salad bar, circa 1985. The fresh, area beets from farmers markets, roadside stands, and your nearby co-op are full of flavor and can be used in a variety of ways. Il Gatto, the Italian darling at Calhoun Square ha ... More >>
Kei TerauchiAlways leave room for dessertDesserts are often overlooked in restaurants, even some of the most serious ones. But endowed with the power to sway a diner' final impression on the entire experience, they are a crucial part of the meal. Sea Change offers an array of dazzlers to en ... More >>
Sugary ballsEvery December the Star Tribune tackles a problem that many people would envy: sorting through hundreds of cookie recipe submissions to find the annual Christmas cookie champion. This year Rick Nelson (check out this video describing the cookie-sorting process) chose a pistachio-o ... More >>
Lisa GulyaRuby Moon chocolate trufflesFrazzled by the holiday hubbub? A little chocolate cookery could help soothe those frayed nerves. Three chefs share their tips for cooking with chocolate, plus a recipe for mole sauce.
Public Domain Photos via flickrDon't throw them away!We know you usually just throw them on the compost heap, but wait... we've got some ideas about how to use all those pumpkin seeds that your October decorating scheme has left you with. And not to worry, we know that a "wild honey-hazelnut-pump ... More >>
rob barrettFresh pestoWith Sunday's forecast of frost, be sure to take in any of your crops or herbs that are left. If you still have some basil, and you probably do, making pesto is a great way to keep that fresh basil taste all winter long. Maybe some of you have been put off by the unavai ... More >>
The cherry on top. It's the newest trend in high-end bars around town: artisan cocktails made with house-made ingredients, which can add a whole new level of flavor and sophistication to drinks. So why not adopt that trend for your own homemade cocktails? Since some fancy syr ... More >>
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.
What's more French than ratatouille?Bastille Day, the French national holiday, is tomorrow, and even though Americans have little reason to celebrate the French Revolution, we can always use another excuse for a holiday (see Cinco de Mayo). We may be thousands of miles from France, but it doe ... More >>
Anna Majkowska via Flickr.comAttention pesto-makers: Parmigiano is on sale at Whole Foods Market in Minneapolis today for $9.99 a pound (normally $22.99 a pound) until 10 p.m. Grab some basil from the farmers market or your garden, and the only ingredient you'll have to splurge on is pine nu ... More >>
It's trendy, but is it tolerable?
Dan Dan noodles might be the new pad Thai
Missed the actual day but still want to celebrate the Year of the Tiger? Here's our Top 5 suggestions.
All hail the beef jerky gun and the remote control beer pager!
Aw, nuts. Another viable protein source is suspected of being laced with feces.
Blotter highlights all the weird news that's fit to print
Lunds/Byerly's and Kemp's recall peanut butter products.
Osterholm told City Pages that the recall has gone too far and thus affected many Americans who weren't at risk in the first place.
Will there be a single peanut butter product left? Doesn't seem like it.
If you eat any products containing peanuts, stay updated on the growing list of recalled items that could make you sick.
Finally, a great option on Hennepin that's open late
Don't just grab a cup of jo and run! Open Book's coffee house offers soups and sandwiches worth a second look.
Top Ten Albums This Week at the Fifth Element
The revived Town Talk redefines the diner, with Champagne and fancy glassware for all
Liberty Frozen Custard offers a chance to stop and smell the roses, child-style
Three Minnesota gems with ice cream cakes and frozen pies prove you can have your cake and lick it too