Thinking About Buffalo as an Ingredient
Over the last twenty-five years there has been a lot more interest in bison or buffalo meat, unfortunately for most people, their experience doesn’t go much beyond buffalo burgers. Come along with us as we try out a variety of cuts and learn more about this most American of animals.
Fall in Love with Grilled Barbecue Chicken
For BBQ chicken you can fall in love with that is crispy on the outside & succulent and juicy on the inside try using indirect heat and your grill.
Roasted Butternut Squash with Pecans
This roasted butternut squash recipe has great flavor, a nice crunch from the pecans, and interesting color from the Craisins.
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.
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.
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.
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.
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.
