See also: Homemade aquavit Since we created a homemade variation of traditional aquavit last week (and in honor of this week's City Pages cover story on Scandinavian cuisine) we thought you might dig a Nordic appetizer that highlights those aquavit herbal notes. Starting with a basic recipe for pi ... More >>
Summer in Minnesota is a beautiful thing. It may be just a few fleeting months, but the seasonal produce is plentiful, interesting, and inspires some of the most memorable dishes we eat all year. Right now we're nearing the end of rhubarb season, and for those of us with home gardens and CSA boxes t ... More >>
Robin Asbell, cooking instructor, culinary advisor to the Whole Grains Council, and author of Big Vegan: More Than 350 Recipes, No Meat/No Dairy, All Delicious, will be appearing at the Kitchen in the Market (in Midtown Global Market) on December 11 from 1 to 3 p.m. The author will be s ... More >>
Maybe you've been serving the same boring turkey dressing at Thanksgiving for years and you're ready to break out of your rut. Or maybe you'll just enjoy watching Aunt Martha gag when you tell her, after dinner, what her two helpings of stuffing were made from. Either way, here are five real Thanksg ... More >>
Esquire's Best Pancake in America!Our hometown favorite flapjack, those plate-size, buttermilk beauts from Al's Breakfast--one of our 100 Favorite Dishes and last year's Best Pancakes winner--just got some big props from Esquire, with a piece called "How to Make the Best Pancakes in America." ... More >>
Is there anything more optimistic than a sweet little pea? Imbued with all an early season's fleeting sweetness, best at their fresh peak, a pea ought to be coddled and cared for, rather than abused in frozen potpies. Chef Jason Blair of Red Stag Supperclub, a supporter of seasonal cooking, creat ... More >>
Watermelon salad from Gather: A sweet, salty, tart, spicy slice of summerIs there anything better than golden sun on bare skin and a juicy wedge of watermelon cradled in sticky hands? As the fruit finally comes into season, we were considering more creative outlets for the fruit. Why not somethin ... More >>
Oceanaire's Rick KimmesSo what's the big deal about this Copper River Salmon we've been hearing about? To get the scoop, the Hot Dish went to Oceanaire general manager Rick Kimmes to find out more about the bounty from this Alaska river and what makes it so delish. He not only educated us but gra ... More >>
May is National Strawberry Month. First bred in Brittany, France, around 1740 from plants harvested in eastern North America, Chile, Argentina, the garden strawberry is known for its fragrance, bright red color, juicy texture, and sweet, sometimes tart taste. Whether eaten fresh or in prepare ... More >>
Mrs. Fields SecretsOatmeal cookies get skinny. We're happy for any type of nationally recognized excuse to gorge on sweets. Chocolate Cake Day was a big hit, and National Lacy Oatmeal Cookie Day may be a bit more obscure but promises to be just as delicious. March 18 is the official day of celebr ... More >>
oldfashionedsodafountain.blogspot.comForget the box and DIY A recent declaration by some Minnesota Girl Scouts that they would refuse to participate in the annual cookie fundraiser because their council sold off four beloved summer camps got our attention. Sure, we love the delicious cookies, ... More >>
Soup's on!'Tis the season of cookie swapping. (Wife swapping has no seasonal bounds, I presume?) And while stocking up on dozens of sweets has its perks, all that sugar can be overwhelming. Here's a healthier, more practical alternative: swap soup. Each participant makes a big batch of soup ... More >>
For a first-class Halloween.Most of us have seen some version of the legendary Halloween Puking Pumpkin. With eyes bulging, pumpkin seeds and gook spilling from the mouth--it's a true Hallow's Eve classic. But here at the Hot Dish, we believe that this can be taken one step further. Hence, our ve ... More >>
Fresh pumpkin is the best. While we love Halloween candy as much as the next guy, we also dig the pumpkin dishes that pop up at area restos during the season. Some are savory and some are sweet, but all give you that fall feeling. The Hot Dish spoke with a few local chefs who share our orange ent ... More >>
www.marthastewart.comWicked Witch cupcakes Halloween is the time for sweet treats. Today we share a couple of our favorite Halloween cupcake recipes that are simple, yummy, and super cute--no tricks involved.
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 >>
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 >>
eraPhernalia/flickrThe perfect cookware for this dish.Today is National Noodle Day, and we couldn't think of a better way to celebrate than to share a favorite recipe for hotdish, prepared Minnesota-style using cream of mushroom soup and potato chips on top. We checked in with Nick Oliveri, w ... More >>
Garlic Jelly & Herb de Provance Wine JellyWhile people generally think of jellies as fruit-based, savory jellies bring both sweet and spice to the palate. These two recipes use basic hot water bath canning techniques (boiling the jars as opposed to using a pressure cooker) and only have four ingr ... 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 >>
Rachel HuttonDavid Bedford in the fieldYou may not know David Bedford's name, but you've certainly tasted his work. As one of the inventors of the Honeycrisp apple--also known as Minnesota's official state fruit--his job entails tasting (sometimes up to 500 apples in a day) and creating the p ... 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 >>
Rum infusing in MadagascarWe are feeling just terrible about missing National Rum Day last Monday (we were a little distracted by it also being National Bratwurst Day, and we don't recommend mixing the two) but you don't really need an excuse to drink a beautiful cocktail. With the summer winding ... More >>
Get in my mouth.When we think of s'mores, we think campfire, a star-filled sky, a cool summer breeze, and lots of gooey yumminess on our hands and face. All good things, which is why it is a great pleasure to let you know that today, August 10th, is National S'mores Day! And with s'mores gain ... 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.
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 >>
Michelle LeonOh so cool and limey.In this weather it is really fine to have a dessert that is not too heavy, and also does not bake long. This recipe has both of those qualities, and it only needs four ingredients. If you want to be super home-style you can try this easy recipe to make a home ... More >>
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 >>
courtesy of Zombie SeasonAbigail Roman Faulkner and Ali Jaafar When Zombie Season are not entertaining us with their mystical song stylings, you might just find singer Ali Jaafar and bassist Abigail Roman Faulkner in the kitchen, cooking up some lovely vegetarian fare, "This is a pseudo-fam ... 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.
Michelle LeonIt's your patriotic duty to drink this If ever a holiday was worthy of its own cocktails, Fourth of July is the clear winner. On a day spent sitting on blankets in the grass with friends and family with a cooler full of snacks and brewskis--not to mention the fireworks overhead-- ... More >>
400 ways to use those fresh-from-the-farmer's-market vegetables that would otherwise rot in the back of your fridge. July in Minnesota--when the sky is abundant with pyrotechnics and the farmers' markets are overflowing with beans and blueberries. To celebrate the season, we turned to our ... More >>
Steve Neuharth 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 >>
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.
Beth Dooley is a food lovin' gal about town. The author of several cookbooks, including Savoring the Seasons of the Northern Heartland --co-written with restaurateur Lucia Watson--her mastery of cooking with the freshest local ingredients, as well as her warm and rich writing style, are highlight ... More >>
We went through two pound of butter this past weekend. Two pounds! Now, we did have four parties, grilled 30 ears of corn, made two pies, baked four loaves of bread, and grilled a few pieces of meet, but two pounds? So if you're like us, you probably have a few items leftover from the festi ... More >>
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 >>
Parsnips are vegetables that prove a baffler to some cooks. Often lumped with turnips and rutabagas in the "what should I do with these?" category, they are looking so fresh and lovely at the market right now that it pays to experiment with them.
www.tcho.comEarly on, San Francisco established itself as a hotbed of American-made gourmet chocolate, raising up the likes of Ghirardelli, Guittard, and Scharffen Berger. The city's latest entrant into the market, TCHO--pronounced "choh," as it's the phonetic spelling of the first syllable o ... More >>
ewan and donabel/flickr With a goal of creating something delicious out of rhubarb--other than a pie or a crisp--we were feeling a little skeptical. In our kitchen, we have a little nickname for rhubarb--rude-barb. So it was a pleasant surprise to find something to make out of the dreaded red s ... More >>
Nick and Eddie dishes up the recipe for one of its classic desserts
We rattle off a short list of our favorite winter warmers.
And, they're super easy, to boot, and make a great hostess gift...
A cup of whipping cream? A can coconut milk? Survive today's dismal temps with the world's most caloric hot chocolate.
TC Jewfolk's killer latke recipe kicks of the Festival of Lights.
Chef Sarah Master spices things up!
Garlic scapes a suitable, more colorful substitute for garlic. Just remember mouthwash.
Citizen Cafe chef stuffs wild morels with walleye mousse as a quick appetizer or entree.
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