Appetites

A new wave of nonwheat flours are becoming popular with bakers in Minnesota. They include things flours made from rye, oat, barley, buckwheat or wild rice. Cookbook author Beth Dooley shares her recipes for holiday cookies without wheat flour.

From now until Christmas, it's the time in these parts where diners in Norwegian sweaters crowd into church basements to partake in a holiday tradition: a dinner of reconstituted, dried codfish that's been preserved in lye, and then brought back to glistening life as lutefisk.

Indigenous Peoples Task Force in Minneapolis is preparing to release a baby food next year under the brand name Indigi-Baby. It will be made from traditional Native American ingredients like wild rice, Gete-Okosomin squash and rutabaga.

Minnesota farmers and distillers are researching how different corn and rye varieties express themselves in whiskey.

A Chicago data firm is tracking what goes through the checkout lines at upscale markets including Kowalski’s and Lunds & Byerlys. That data is pushing more and more food companies toward sustainable products.

Many think of apple pies or apple turnovers as the best apple delights, but apples can be used in dishes other than the typical deserts.

Abeer Syedah ate 50 slices of the Twin Cities’ most-recommended pizzas so you don’t have to (but will really want to).

Chef and food writer Beth Dooley says hazelnuts are one of the most sustainable crops in the world, as well as a great source of plant protein. Dooley shares how she uses hazelnut oils, flowers and the nuts on this week’s Appetites.

Turkey To Go sells more than 4,000 sandwiches every day during the State Fair. Secret? “It smells a little bit like Thanksgiving, which, you know, who doesn't love that,” says Lara Durben, head of the Minnesota Turkey Growers Association.

As usual, there are dozens of new foods to tempt you when you go to the Minnesota State Fair. To help you decide, we asked food writers what they liked best, and least, on the fair’s first day.