Appetites®

Ethiopian chef Karima Omer serves what she calls chapati wraps at her St. Paul restaurant. She created the dish almost by accident, but a staple of East African cuisine is now a huge hit with customers.

Beth Dooley’s recipe for “Perfect Peas on Rye Toast” cooks up in a flash and lets the peas — what she calls the pearls of the season — steal the show.

Chef Yia Vang’s mom Pang teaches us how to make her family’s favorite dish, Fawm Kauv, steamed rice rolls.

Mary Schroeder, health and nutrition extension educator at the University of Minnesota, talks about how small steps in the kitchen can reduce food waste and protect the environment.

Beth Dooley says to stop paying for all that extra packaging and processing. Buy the whole bird — and make this soup.

You’ve done the grocery shopping and the fixings are ready to go for the big Thanksgiving meal. But what about after Thanksgiving? Beth Dooley has a few recipes you’ll want to check out.

For years, owners Annie and Ryan Balow built a loyal following through popups. Now, it seems to be paying off at their new downtown restaurant.

Beef jerky is sold practically everywhere. But a new product is hitting the shelves across the Twin Cities that adds a traditional African twist to the popular snack.

Tashia Hart's new book, “The Good Berry Cookbook,” highlights the history of wild rice in the Great Lakes region and features recipes from other Native American chefs that highlight the grain, including Marissa Lee's recipe for wild rice stuffed squash.

If you've been paying any attention to the Twin Cities food scene over the last few years, you know Yia Vang, the creative mastermind behind Union Hmong Kitchen. Not only has he been preparing to open a new space inside Graze food hall, he also recently celebrated becoming a US citizen after coming to the U.S. when he was four years old.