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.
Pie–she’s often the underappreciated sister in the dessert family. Cake gets all the glory—candlelit entrances at birthdays and tiered seating at weddings, and all eyes are on her first slice at a host of gender reveal parties.
By now, even the most fervent cooks have grown a bit weary as the holidays and heavy-food season begin to fade into the distance.
Nadia Cakes owner and Food Network champ Abby Jimenez not only enjoys writing about romance; she loves to read about it, too.
Here’s a farro-forward meal home chef Dan Greer recommends for getting through the last weeks of winter on a lighter note.
Dan Greer’s a normal guy. He’s a dad and husband with a full-time job in sales. But he also has a decade of professional cooking under his belt.
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.
The holiday season is ripe for entertaining, and these two Maple Grove spots offer unique items that put a new spin on the holiday meal while leaving a lasting impression on your guests.
AGENT: Executive Chef Rolando Diaz
MISSION: Create a meal made entirely from ingredients found at the Maple Grove Farmers Market
Extended Mission: Feed a crowd.
Jennifer Ebeling’s Maple Grove deck is as lush as the undergrowth of a Minnesota forest—not only with flowers, but with food. The master gardener simply walks a few feet from her kitchen to her deck door to gather the ingredients she needs for dinner.
Meet Merrilyn Tauscher, the “FoodE Expert” at Byerly’s Maple Grove location. Tauscher helps inspire and educate people about food through cooking demos, special events and delicious recipes for any occasion.