Dan Greer offers up easy-to-make and quick-to-serve breakfast and dessert recipes.
Food & Drink
Holidays are a loud, hectic affair at the home of Terry and Maureen DeBruyn. Before scattering with plates of turkey and stuffing served up buffet-style, tradition is that their four kids and eight grandkids stop what they’re doing, hold hands around the kitchen island and say a blessing.
As the days become colder the drinks should heat up. John Farrell at Haskell’s in Maple Grove recommends these four combos for chilly temperatures.
Hot Mulled Cider
4 cinnamon sticks
1 tsp. ground cloves
1 tsp. nutmeg
½ gallon apple cider
Fall is a time of long walks in the crisp October air, raking leaves and jumping in the pile, preparing Halloween costumes and picking apples at an orchard.
With the meteoric rise in interest in culinary endeavors, the number of “foodies” among us has exploded.
Family meals can sometimes be fraught affairs, with picky eaters and busy schedules making it tough to get everyone together to simply enjoy the same food in the same place.
The delicious aroma wafting from Florence Aymard’s Crepe and Cake is often enough to lure attendees of the Maple Grove Farmers Market to her bright blue, white and red food truck.
Across borders and through generations, Nonna’s Best Antipasto has been passed from Dina Swanson’s grandmother and mother in their hometown in northern Italy, to Canada where they immigrated, and now to Maple Grove as Swanson jars the family
“My favorite wine is what’s open,” says vice president of Haskell’s John F. Farrell, III. Although Farrell isn’t picky on wine choices, he does have some recommendations for your table this fall.
Whether it comes from a local lake or a faraway ocean, fish is one of the most popular proteins on any menu. Lighter than red meat and high in heart-healthy fats, it’s as delicious as it is versatile, at home in a soup, wrapped up in a taco or deep-fried and served alongside crispy fries.