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Mark Hinds | Page 15
Umami
Mark Hinds | Page 15

Mark Hinds

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes. Mark founded Umami in 2014 with the desire to create a place for curious cooks who want to use what we eat and how we cook as a lens to explore the world. His work at Umami focuses on creating recipes that dig deeper to find ingredients and techniques that produce memorable dishes. He also writes about the cultural impact of food by focusing on what we eat, how it’s grown, and why we eat it. Mark is also a member of the International Association of Culinary Professionals (IACP). Education Mark has a BA in Government from Saint John’s University and a Master’s in Public Administration from Hamline University.

    Grilled Sweet Potatoes Recipes

    11 Great Dishes for Fall

    Here are 11 of our favorite fall recipes everyone should try eating before the leaves change color and shorter days lead to longer nights and hearty winter dishes.

    Creamed Corn

    Creamed Corn

    What makes this easy creamed corn recipe special is how the roux and a little cream highlight the deep corn flavors in the dish and give it an almost luxurious texture.

    Sous vide rack of lamb sliced and served with risotto

    Sous Vide Rack of Lamb with Rosemary and Garlic

    This succulent sous vide rack of lamb uses rosemary and garlic to create bold Mediterranean flavors with tender, juicy lamb that melts in your mouth.

    Umami Looking Good on Yummly

    Doesn’t Umami Look Good on Yummly

    If you’re a fan of saving your recipes in one place, check out Umami’s page on Yummly. It’s an easy way to store our recipes for later.

    Herb Risotto with Rosemary and Thyme

    Risotto with Rosemary and Thyme

    Fresh herbs and goat cheese come together in this risotto recipe to create a creamy and delicious dish.

    Sauteed Gree Beans Balsmic Vinegar

    Sautéed Green Beans with Balsamic Vinegar

    This sautéed green bean recipe uses balsamic vinegar to help create a bright marinade with lemon juice and basil that takes regular green beans to another level.

    Regional Cuisine Map

    Why Midwesterners Should Put Down Their Casserole Dishes and Create a Regional Cuisine

    I’ve been thinking about what it means to have a regional cuisine and where they come from. It can be a touchy subject coming from Minnesota and the Midwest, especially when everyone thinks our regional cuisine is hotdish and lutefisk.

    We broke out the good glasses for this taste test

    Three Recipes: Does the Best Lemonade Recipe Come From Lemons, a Bottle, or Powder

    To figure out the best way to make lemonade we squeezed some lemons, opened a bottle, and stirred up some powdered lemonade mix.

    Smoked Lamb Leg

    Olive Wood Smoked Leg of Lamb

    This smoked leg of lamb recipe uses the gentle smoke from olive wood to compliment the rich tenderness of the lamb to create a delicious smoked leg of lamb that is a wonderful treat any time of the year.

    Margaritas with Freshly Squeezed Lime Juice

    Margaritas with Freshly Squeezed Lime Juice

    This version of a traditional Margarita recipe consists of tequila, triple sec, and lime juice served with salt on the rim of the glass.

    Greek Farmers Salad with Heirloom Tomatoes

    Greek Farmers Salad with Heirloom Tomatoes

    Loaded with bright red tomatoes, crunchy cucumbers, feta, and really good olives this Greek farmers salad recipe helped me learn that fresh ingredients don’t need a lot of dressing up to be delicious.

    The Third Plate explore the sustainability of our food system

    Review – The Third Plate: Field Notes on the Future of Food

    What makes Dan Barbar’s book, The Third Plate: Field Notes on the Future of Food, so compelling is how Barber combines his knowledge of being a chef with an openness to explore the nature of his ingredients.

    Raspberry Lemonade In Pitcher

    Fresh Raspberry Lemonade

    What makes this raspberry lemonade recipe so delicious is how the sweetness and the sass of the raspberries compliment the tartness of the lemons.

    Paul Hogan slipping another shrimp on the barbie

    Before You Throw Another Shrimp on the Barbie Take a Look Back at One of the World’s Most Effective and Annoying Catch Phrases

    Before you throw another shrimp on the barbie take a look back at one of the world’s most effective and annoying catch phrases and how it changed America’s view of Australia.

    Grilled Sweet Potatoes

    Grilled Sweet Potatoes

    What makes these grilled sweet potatoes so delicious is how this recipe uses two simple techniques to create sweet potatoes that are crispy on the outside and soft and fluffy on the inside.

    Vodoo Doughnut is a really unique doughnut shop

    The Sleepover: Discover Portland, Oregon, the Gem of the Pacific Northwest

    Traveling to Portland for the first time, I didn’t know what to expect, but I was instantly in awe of the scenic beauty and the thriving downtown.

    Pork shoulder roasting for carnitas

    Spit Roasted Pork Carnitas

    Spit roasted pork carnitas are one of the world’s great culinary treasures, with tender bits of pork shoulder cooked on a rotisserie beautifully crisped up and served with tortillas.

    Taco Salad

    Taco Salad

    With a sweet and spicy dressing, chunks of cheddar cheese, and crunchy chips this taco salad recipe is all about summer picnics and neighborhood potlucks.

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