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Appetites®

Every week, we bring you local and regional food and drink news, trends, reviews, flavors, recipes and advice. Appetites airs every Wednesday on MPR News' All Things Considered with host Tom Crann.

Appetites: The tomatoes of summer

Appetites: The tomatoes of summer

If you planted tomatoes this year, chances are you got a late start, and ripe fruit might seem a long time away. But we are beginning to see sure signs of summer with ripe and interesting tomatoes at the farmers market.
by Tom Crann

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Appetites: Pack local food for your next trip

Appetites: Pack local food for your next trip

"Eating out" this time of year means something different than heading to the corner restaurant. Packing for the big picnic, whether it be at home or up north, has evolved a bit with the proliferation of local foods.
by Tom Crann

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Appetites: Stars of the spring harvest

Appetites: Stars of the spring harvest

It's been a slow start to the growing season, but now we're in the swing of things at farmers markets around the region. Two stars of the spring harvest are asparagus and morel mushrooms.
by Tom Crann

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Appetites: Inside the newly expanded Cossetta's

Appetites: Inside the newly expanded Cossetta's

Cossetta's has long been one of the biggest names in Italian food in the Twin Cities, and it has just gotten a lot bigger. The new pastry shop is the new crown jewel of the expansion, says the Heavy Table's James Norton.
by Tom Crann

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Appetites: It's cool NOT to cook

Appetites: It's cool NOT to cook

The pressure to cook is enormous. For people who don't cook, it can be shaming. Hold your head high, non-cooks. You fulfill a role not yet acknowledged in this country.
by Tom Crann

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Appetites: Hot restaurant designs transform mere meals into dining experience

Appetites: Hot restaurant designs transform mere meals into dining experience

Restaurants design in many ways is like service: when it's good, you don't notice the nuances. But when it's bad, it can be glaring. Good restaurant design can turn a mere meal into a dining experience.
by Tom Crann

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