Food and Drink

Numerous long-coveted, heavily-guarded family recipes are being shared for the first time in 2020, since their keepers cannot proudly present the food in person during a global pandemic. Some families have detailed plans for food preparation and delivery.

As families across the U.S. scale back on how they traditionally celebrate the holiday, it's been a challenge for turkey producers as they figure out how to adapt to the changing market.

With COVID-19 spiking and Gov. Tim Walz ordering more restrictions on bars and restaurants, many staffers feel like they’re about to be out of a job again. But this time, they can’t rely on a $600 a week boost that helped keep them financially afloat in the spring.

Small Thanksgivings are the watchword this year; the recommendation from the state is, nobody outside of your own household. That changes things for those who, like Beth Dooley, are used to big gatherings.

Sean Sherman, 46, founder of the Sioux Chef and Indigenous Food Lab is working to teach Indigenous people about ancestral food traditions. Sherman’s approach to education incorporates foraging, ancestral recipes and business training, in hopes that someday soon, there will be more people creating Native cuisine in Minnesota.

Sometimes you want a really good salad, Garten says. But now is not that time. Her new book, “Modern Comfort Food,” is packed full of recipes for beef stew, chocolate chip cookies and Boston cream pie.

Millions of Americans are expected to have scaled-down celebrations amid the pandemic, heeding official warnings against travel and large indoor gatherings. That leaves anxious turkey farmers and grocers scrambling to predict what people will want on their holiday tables.

Answers to your COVID-19 questions about how to handle Halloween trick-or-treaters, whether it's safe to eat in a restaurant's outdoor bubble and whether you can be infected through your ear canal.

The food forest’s organizers are hoping their work will help local families learn more about what’s in their backyards — and protect the environment by planting native species that are also tasty for supper.

Chef and food writer Beth Dooley knows one thing that can unite us all: the perfect apple pie. She said there are fiercely held beliefs when it comes to what makes a good pie and even how to make it.