By Chef Eileen Clarke From the Chef: Yes, I know it looks complicated. And seeing a beautiful, fragrant pastrami in the deli, only makes you wonder if it’s possible. But it is. Just take it
“Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org” This fun and delicious dish makes use of an often neglected ingredient: dried mushrooms.
Teresa’s cookbook, Dishing Up Minnesota, would naturally include references to popular destinations, including the famed Boundary Waters Canoe Area (BWCA). This is recipe was designed to be prepared on an open fire built underneath a
Meet Keane Amdahl (follow him @FoodStoned) a social media specialist, food writer, and blogger. His work has appeared in Thrillist, City Pages, Lavender, and Twin Cities Food Finds. He lives in Minneapolis, Minnesota, with
The bear meat handling/cooking instructions included with this recipe are from a book by Bill “Bearcrazy” Wiesner published by Target called The Bear Hunting Obsession of a Driven Man.
A small slaughterhouse is butchering the wild pigs, which cause the state $76 million-plus in annual damage, and selling sausage to grocery stores and meat to restaurants, where chefs are turning it into savory prosciutto,
Where’s a list of tips for hunting wild morel mushrooms, including the when, where, and how to find them. Plus, 10 different options for preparing them and tips for storing your harvest.
A burst of flavor in the Herb Aioli that tops this fresh green salad crafted with chunks of mild smoked whitefish. We’ve included a few tips on smoking whitefish, and you can swap trout or
A recipe by Chef Jack Hennessy for an innovative “burger” that includes the ingredients to craft a custom cabin Cajun spice blend to season your fresh Bass, which is nestled between caramelized onions, a beef
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