Intuitive cooking can lead to a full course of creativity and freedom. Have you ever taken a road trip without a map or embarked on a home project...
Local Makers
Chef Sam Gilman Shares Three No-Recipe Recipes
Executive chef Sam Gilman offers starting points with no-recipe recipes for dishes he enjoys making at home. Rosemary-Sage Salad Dressing Dijon...
Local Kowalski’s Market Named Outstanding Disability Employer
The Excelsior location has been recognized for going above and beyond. In October, Kowalski's Excelsior Market was recognized by the Minnesota...
Donamae’s Sweet Studio Pulls Double Duty
Let holiday desserts serve up sweet flavors and stunning table décor. Does anyone else fall victim to SHDF—seasonal holiday decision fatigue? The...
Let’s Dish Offers Conveniently Delicious Dishes
Let’s Dish celebrates two decades and expands its ready-to-bake options. When the holiday season kicks into high gear, the heat is on—especially in...
Real (Good) Food With Emily Maxson
After a Crohn’s disease diagnosis and years of unsuccessful treatments, Emily Maxson landed upon a solution that brought her back to the kitchen:...
Roon’s Savories Serves up a Fresh Spin on Waffle Cones
Minnetonka grad serves up savory waffle cones. Roon Johnson can’t stop yawning. “I’m so sorry,” he says. “I guess I need more sleep.” It’s no wonder...
Delicious Ways To Put Chicories on the Menu
Knowing what we now know about chicories, how do they fit into a recipe box? “Chicories have a medium weight flavor profile,” says chef Spencer...
Raise a Glass to Oktoberfest
Who’s ready for Oktoberfest—local style? ’Tis the season when villages and burgs around the globe swing open their pubs, put up sturdy tents and...
Oven Fresh Cookies Knows if You Give a Kid a Cookie …
… they’ll probably want it served warm. Food, whether it’s a full meal, a dessert or a snack, often goes hand-in-hand with important life events....
Into the Woods With Foraging Expert Alan Bergo
Alan Bergo didn’t set out to become a nationally known foraging expert—he just loved food and great ingredients. During his junior year at Wayzata...
Chef and Author Alan Bergo Discusses Mushroom Hunting
The Forager Chef educates on how to discover a wild harvest in your neck of the woods. If you’ve ever been on a woodland hike and noticed a cluster...
Sharpow Brings the Cutting Edge to Kowalski’s Markets
Entrepreneur and owner of Edina's Vivront is launching Sharpow, a new mail-in program for at home cooks. Founder of knife-sharpening company...
Meet the New Executive Chef of Eloise and The Grocer’s Table
Sam Gilman is bringing fresh summer flavors to the menus of two Wayzata eateries. Sister restaurants Eloise and The Grocer’s Table are embracing...
A Tasty Sous Vide Ribeye Recipe
At home in Minnetonka, Mike Rakun enjoys cooking for his family, which includes his wife and business partner, Abby Rakun, and their three children...
Everly Farms Winery Is a Family Affair
The owners of Everly Farms create a gathering place, focused on food, drinks and family. When husband-and-wife team Frank and Esther Weigel closed...
What Is It About Sous Vide That Has Chefs Intrigued?
Minnetonka’s Mike Rakun, co-owner of Northern Hospitality & Co., shares some insight about cooking with the sous vide method. A cooking method...
How To Elevate Your March Madness Spread
Take basketball watch parties from a toss-up to a slam dunk. Interest in basketball, specifically women’s collegiate match ups, has ramped up over...
Honey + Milk Is Dessert on Wheels
Ice cream sandwich cart adds fun twist to special events. Kaley Lau has always been inspired by creative, delicious food and beautifully designed...
Zoe’s Gone Bananas for Banana Bread
February really is the month of love—even for something that isn’t heart shaped or chocolate. Mark the date; February 23 is National Banana Bread...
