food writing
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.
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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.
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Defining a city by its food: 17 truly St. Paul dishes
St. Paul, Minnesota defined by 17 unique dishes. As Jim Harrison says, “How feebly the arts compete with the idea of what we are going to eat next.”
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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.
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A taste of the good life | A philosophy of the good life
Life is the smell of black coffee and orange juice in the morning. Fresh pastries, cheese and cured meat, glasses of red wine through long, late dinners…
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What I ate when I was under the weather
Broth is the common cure for almost anything which ails you. This is what I ate as I was laid up in bed for 48hours craving nothing but spicy broth.
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Pajarito brings the heat to an already-sizzling West 7th
Pajarito keeps it simple and delicious, adding to the cultural fabric of an already-interesting neighborhood. Can St. Paul stand the heat?
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Winespiring: Bottles of memories
Alicia Lee explores the relationship between memory and smell, especially as it pertains to the complex scents found in bottles of wine.
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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.
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Selby & Snelling now home to Athenian Street Food: The Naughty Greek
Angelo Giovanis brings deep flavors and spice, and a sense of humor, from the Greek hills of Peloponessus to the cold streets of St. Paul.
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