My New Year’s resolution last year was, “Never touch something twice when touching it once will do.” As much as 2020 gave me loads of time to get things done, I gained great satisfaction in learning culinary shortcuts and kitchen time savers.
If you’ve ever thought about hosting a big dinner party with a little extra help, consider hiring a personal chef—in fact, that process has never been easier.
With the help of Lunds & Byerlys, serve up a hearty meal for your St. Paddy’s party.
Whether it comes in like a lamb or a lion, March is filled with culinary delights.
Imagine a platter of jersey-shaped cookies perfectly iced with each player’s number and name on it for your next sports banquet. It’s those kinds of details that Mary Bolger is famous for.
This fall, Woodbury is welcoming a store that will have any food-lover bursting with excitement. Sur La Table, the Seattle-based kitchen store, is joining the CityPlace lineup, bringing the top tools to Woodbury kitchens.
To make the most of the citrus season, we turned to Rachael Perron, culinary director for Kowalski’s Companies, and Rick Frazer, executive chef at Cravings Wine Bar and Grille, for some suggestions and recipes. “It can be no coincidence that most citrus fruits resemble the sun,” Perron says.
Woodbury recently received a culinary upgrade: Our local Kowalski’s Market is the first Twin Cities location to sell Vom Fass’s oil, vinegar and spice flavors. “Minneapolis and St.
Of course the French invented it: in involves copious amounts of cheese, special equipment, and is deliciously decadent.
It’s time to take that colorful harvest of tomatoes and put them to good use. Try out a few new recipes, do your own sun-drying and simmer some savory sauces.
Nothing says summer like a picnic. We turned to two local experts—Rachael Perron, culinary director at Kowalski’s and Bill Abrahamson, wine buyer/manager, Top Ten Wine and Spirits—for a summer picnic menu that can be enjoyed on your backyard patio, porch or deck.