recipe

As I used a wooden spoon to mix up a big bowl full of bright-colored ingredients for bean salad, I thought of what my mom would say if she was...

When you're on the phone with Brenda Langton, owner of Spoonriver restaurant in Minneapolis, you can hear the smile in her voice; you can sense...

On our way to Hackensack, Minn., to do some last-minute shopping for bee supplies a couple of weeks ago, my beekeeping buddy, Bobbie, and I made...

When a friend of mine told me her husband was at the grocery store picking up some chia seeds, I did what anyone who watched television in the...

Any other time, I wouldn't give a second glance to a recipe for celery soup. I use celery when I make a pot of stock, and sometimes I add it...

I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a...

When the guy at the checkout asked me if asparagus could hold up to freezing temperatures, I thought he was referring to a malfunctioning refrigerator....

I recently attended the annual conference for the International Association of Culinary Professionals (IACP), held in New York this year. Breakfast...

I watched with intrigue as a young woman at the next table picked up her teaspoon and expertly slid the edge of it between the emerald green...

Four adults lined both sides of the island in my kitchen on a recent Sunday afternoon. Picking and choosing from an array of brightly colored...

First there was fire. Then there was flatbread. The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over...

The month of March is one that always keeps me guessing - is it spring or is it still winter? One day the thermometer may read 2 degrees below...

Whether Irish or not, as March 17 approaches, many home cooks start thinking green. Food coloring and sprinkles turn cookies and cupcakes into...

I've always enjoyed eating broccoli. One of my favorite ways to prepare the green cruciferous vegetable is to steam it until it's still a little...

"I'll have the endive salad," I said to the self-assured, curly-haired server. I felt confident in my pronunciation (ON-deev) of the pale-colored...