Hodgepodge
Thursday night, I am on The Tonight Show with Jay Leno—no joke. Being of the Tonight Show generation, I am a little freaked, to say the least, and while there is only so much personal grandstanding...
View ArticleSnowbound
March has arrived. Deep drifts of wet, heavy snow blanket our beloved Twin Cities, but deep underneath, the crocuses are getting their mojo going. Recipes like this one are perfect bridge dishes,...
View ArticleCrystal Balls
Today I’m peering into mine, and based on my precognitive, Kreskinesque track record, you should be listening.
View ArticleKiss Me, I’m Half Irish
In anticipation of a wonderful St. Patrick’s Day, here are some of my favorite recipes. Being a nice Jewish boy from New York makes me half Irish, at least according to my friend Kieran Folliard.
View ArticleFilm and Fun
Edible Twin Cities is sponsoring a salute to the Slow Food movement by screening seven short films about food from Slow Food International’s juried competition. The films are from Brazil, Serbia,...
View ArticlePremiere Ma-Po
So in celebration of tonight’s debut of Bizarre Foods, I thought I would give you my favorite grilled zebra recipe—but then I realized no one would ever make it. Here instead is the grooviest and...
View ArticleOpportunity Knocks
Joan Steffend fans who want to be on The New Decorating Cents on HGTV have me to thank if they make it on the show. Joan and her production company are looking for singles, couples, and families with...
View ArticleSalmon Season
As the best salmon of the year starts flooding into our market, look into cooking different types of salmon in different ways.
View ArticleLambrosia
Lamb is what spring is all about to me (along with soft crabs, asparagus, peas, ramps . . .). Pair this dish with some asparagus and peas, tossed in butter and mint, and you will be sooooooooo happy.
View ArticleWok, Don't Run
I make this dish all the time with soft shell crabs, and now is the season, my friends. For the crab version, I skip the salt rub and simply cut my crabs in half before dipping in the egg white. The...
View ArticleRestaurant Birthwatch 2007
Many thanks to Adam for covering my butt and showing up for the Beard Awards and clueing all of us in on what went down Monday night. I hated to miss it, but I couldn’t make it there this year. More...
View ArticleRestaurant Deathwatch 2007
Here’s the story you hate to print, but after waiting on it for months, the anecdotal research that keeps piling up is just too overwhelming not to mention. Fugaise is on life support.
View ArticleTalent Show
Celina Tio is a wonderful talent, and The American Restaurant in KC is a great place to eat, but the best chef in the Midwest regional pool of nominees for the Beard Awards was Tim McKee. Just one...
View ArticleMail Bag
Great comments from last week’s restaurant-o-rama, and you guys are smarter than I am. Thanks for pointing out that I missed a few of my faves. Fugaise, the Dakota, Cosmos, and I Nonni are all in the...
View ArticleAdam Platt Reports from the James Beard Awards
Special to Chow & Again: Mpls.St.Paul Magazine restaurants editor Adam Platt reports from the James Beard Awards.
View ArticleTalent Pool
Well, here they are, the San Pellegrino–sponsored listing of the worlds greatest eateries:
View ArticleKasu-per Duper
OK, as promised, the dish that changed the world. I love this dish, and don’t let the mail order ingredient stop you. You will be ordering a kilo of the kasu. When it comes, simply divide and freeze...
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