Food & Drink

grains

Why does pasta get so much of the culinary glory? Granted, it transforms dishes, comes in shapes galore and has “comfort food” written all over it.

Over the last decade, the desire for gluten-free products in mainstream restaurants and grocery stores has increased steadily.

There is nothing better than a nice, cool drink on a hot summer day. Jessie Cohn, bartender at Lago Tacos, gave us two of his favorite recipes to whip up during the warmer months.

Birch's salmon, served with quinoa, tastes as fresh as if it had been caught seaside and flipped right onto the grill.

We've all heard of the seafood diet - "I see food and eat it." But seriously, if we had to subsist on seafood for the rest of our lives, we'd happily do so.

Spoil Mom (or Grandma) with a homemade wild rice quiche.

Think for a moment about your favorite comfort food. Is it something your mom or grandmother made for you when you were a child? Maybe it’s a dish you created out of college-dorm desperation that turns you into a puddle of nostalgia each time you taste it.

Open your eyes! Shrug off the slug! Smell the breeze! Spring is here—the calendar says so—even if the weather won’t cooperate. It’s time to shake our plates and palates out of their winter stupor.

What comes to mind when you hear the phrase “pizza farm”? Do you picture big pizza pies rising from a field, already topped with mozzarella and pepperoni? OK—a pizza farm isn’t quite so literal.

Excelsior chef Joan Angelis is whipping up food of all kinds for Minnesotans. Angelis is a personal chef, meaning she travels to people’s homes to make meals. Depending on the size of the family, she makes enough food to last up to a month. Many larger families she visits weekly.

Wine critic Michael Broadebent once said, “Drinking good wine with good food in good company is one of life’s most civilized pleasures.” Well, Mr. Broadebent, we think you hit the nail right on the head. When it comes to pairing food and wine, many of us stick with what we know.

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