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Mark Hinds | Page 19
Umami
Mark Hinds | Page 19

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 BBQ Chicken

    Simple Grilled BBQ Chicken

    This sweet, tangy grilled barbecue chicken recipe is a simple way to make slow-cooked, delicious, barbecue chicken on the grill.

     Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to "Professor" Jerry Thomas

    Review: Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to “Professor” Jerry Thomas

    Imbibe! From Absinthe Cocktail to Whiskey Smash is David Wondrich’s amazing James Beard award-winning salute to Professor Jerry Thomas and the history of American cocktails.

    Grilled cheese going headlong into tomato soup

    Tomato Soup

    This is a simple, quick tomato soup recipe full of fresh vegetables that brings interesting flavors and textures together to create a hearty tomato soup. This tomato soup pairs perfectly with chilly days and plates full of grilled cheese.

    The Coffee Crew serving coffee outside at an event

    Talking with CityKid Java About Coffee, Youth Development, and What It’s Like to be a Social Enterprise Organization

    In South Minneapolis, City Kid Java is creating an intersection between kids, coffee, and social entrepreneurship to help people transform their lives.

    Tender Slow Cooked Pork Tacos

    Tender Slow Cooked Pork Tacos

    These slow-cooked pork tacos are fall-apart tender with a sweet, spicy citrus flavor. By using a slow cooker, it’s easy to get the tacos ready the night before and let cook all day long.

    Pork shoulder smoking

    Prix Fixe: Putting Apple Cider Soaked Pork Shoulder Together with Pepper Jack Polenta and Sautéed Rainbow Chard

    An experiment with a little vinegar leads to a new way to cook pork shoulder, a whole lot of deliciousness, and some good times.

    Rosemary Grilled Shrimp

    Rosemary Grilled Shrimp

    Grilled shrimp that have been marinated in rosemary and garlic have bright, summer flavors that will make you feel like you’re strolling through the Italian countryside.

    Great gifts should bring the fire

    The Umami Guide to Giving by How Much You Like Someone

    There’s someone in your life, they like to cook, you feel like you should buy them a holiday gift, but you don’t know what to get them.  It’s really simple, how much do you like them?

    Hot Toddy

    Hot Toddy

    Hot toddies are one of the best ways to warm up in the winter. The combination of good scotch, nice tea, and hot water will help you sleep like a baby.

    Tuscan White Bean Soup

    Tuscan White Bean Soup with Italian Sausage and Spinach

    This hearty Tuscan white bean soup is full of rich Italian flavors and is a great companion on a cold winter night.

    In the garden at The Spice House

    Stopping by The Spice House

    If you’re looking for a fun place to learn about and buy fresh spices check out The Spice House.  They’ve got great tips about cooking trends and how to keep your spices fresh. 

    Consider the Fork

    Review: Consider the Fork

    Consider the Fork is Bee Wilson’s insightful book about the history of how we cook and what we eat.

    Pepper Jack Polenta with Anaheim Peppers

    Pepper Jack Polenta with Anaheim Peppers

    This creamy polenta has a nice bite from the Anaheim peppers and pepper jack cheese that goes really well with BBQ and other strong flavored main dishes.

    Smokehouse Chili

    Making Smokehouse Chili

    It’s hard for me to think of anything better than a warm bowl of chili on a cold winter day. Especially if it’s a hearty, smoky chili with rich, deep flavors.

    Cookbooks

    Why Minnesotans Should be Ticked Off that the New York Times is Trying to Pin Grape Salad on Us

    There are a lot of good reasons why so many Minnesotans are ticked off that the New York Times is trying to pin one of the worst salad recipes ever made on Minnesota.

    Freshly sautéed rainbow chard

    Sautéed Rainbow Chard

    This sauteed chard recipe uses a touch of vinegar and lemon juice brighten up this delicious side dish.

    Cookies With Milk

    Peanut Butter Chocolate Chunk Cookies as Good as They Sound

    There are days when nothing in the world sounds better than warm peanut butter chocolate chunk cookies and a cold glass of milk.

    Peanut Butter Chocolate Chunk Cookies

    Peanut Butter Chocolate Chunk Cookies

    This peanut butter and chocolate cookie recipe uses cinnamon to create rich, buttery cookies that highlight the flavors from the peanut butter and chocolate.

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