Food&Drink
+ restaurants & the TiltMN recipe archives
food, in written form.
Restaurant run: Low light for food, fantastic, and categorical phantasm
The smells and tastes of food root deep into the memories we’ll hold onto when we’re old, gray, imperfect.
“86” Clothes: Tasting something greater
When tension that could be cut with a knife was used to make noodles instead. When we still wore clothes.
Food & Sex & Everything in between
It’s been said that food is better than sex. It’s not better than sex, but the sensations, the appetites, the hunger do come pretty close.
Stars in my eyes: A food memoir
Ranelle Kirchner’s experience in Avignon, France, working for Michelin-starred Chef Christian Etienne, like a dream, still leaves stars in her eyes,
When I think of food
I think about the plate, empty, washed by someone with wrinkled fingers forever reeking of sweat and astringent of cleaning chemicals, to be full again.
recipes.
The greatest kitchen secrets of chefs Brandon Randolph, Ranelle Kirchner (ChefRDN) and more.
Lamb for Easter? Of course.
Lamb kofta is a new take on a spring classic, and is surprisingly easy to make. Add a little charcoal to Easter with this recipe from Brandon Randolph.
Freshwater fish cakes: Honoring every piece of your catch
Not sure what to do with those leftover pieces of fish, the bellies and small scraps? Try turning them into fish cakes with this fantastic recipe.
Beer cheese soup with spiced popcorn, bacon, and more beer
Beer cheese is a fantastic no matter what time of year. Minnesota beer and Wisconsin cheese, with a little bacon on top, make some of the very best.
Meatballs.
A classic for cold and warm weather alike, this simple, delicious and incredibly versatile recipe for meatballs will hit the spot every time.
Comfort food to get you through the cold
While the weather hasn’t fully descended into freezing Minnesota winter yet, these cold nights call for a warm plate of homemade pasta.