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Food and Drink

Appetites: What's new with CSAs?

Appetites: What's new with CSAs?

Minnesota is known as the state of hockey, but it could also be called the state of community supported agriculture. Minnesota has more CSA farms than any other state.
by Krystyna Pease

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Appetites: 5 things to know about fermentation

Appetites: 5 things to know about fermentation

It's an age-old food preservation method that many people may not know much about. But fermented food products are all around you.
by Krystyna Pease

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Appetites: A celebration of the Mediterranean

Appetites: A celebration of the Mediterranean

Rich flavors steeped in tradition are featured in a new cookbook by Minneapolis restaurateur Sameh Wadi, who is best known for Saffron Restaurant and World Street Kitchen.

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Appetites: The bright, snappy and oh-so-easy gimlet

Appetites: The bright, snappy and oh-so-easy gimlet

Fresh lime juice and clean ice are two key ingredients to mixing up a spring-inspired drink.
by Krystyna Pease

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Appetites: Ramps, watercress, sorrel and nettles usher in the taste of spring

Appetites: Ramps, watercress, sorrel and nettles usher in the taste of spring

As spring takes hold across Minnesota, a plethora of early vegetables are beginning to appear on farmers markets' tables. Nettles, sorrel, watercress, ramps, fiddleheads -- and how to use them.
by Tom Crann

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Appetites: Making homemade lunch meat easy

Appetites: Making homemade lunch meat easy

Amy Thielen, author of "The New Midwestern Table" and host of "Heartland Table" on the Food Network, makes the case for making your own lunch meat.

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Appetites: Global competition, local flavor

Appetites: Global competition, local flavor

Gavin Kaysen, executive chef and owner of the Spoon and Stable Restaurant in Minneapolis, shares firsthand insights about the world's most prestigious cooking competition, the Bocuse d'Or.
by Tom Crann

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Appetites: 6 (firsthand) morsels about Cuban food

Appetites: 6 (firsthand) morsels about Cuban food

Beth Dooley, author of "Minnesota's Bounty: The Farmers Market Cookbook," recently returned from a weeklong trip to Cuba. She shares a few observations and a recipe for black bean soup.
by Tom Crann

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