mspmag.com - Mpls.St.Paul Magazine

is hi-larious and beautiful and oddly satiating. The brilliant have written in to give their what-for concerning various food products. Go, read, and lighten life's load.

In The Washington Post a few weeks ago, Tom Sietsema rightfully raved about Mike Phillips charcuterie production at The Craftsman. Mike makes some mean cured and dried meats. I have had the opportunity ...

Last nightI was ata charity functionthat featured asampling of chefs.It wasthe usual gig withscattered stations of chefs offering tasty food on small plastic plates. While some of theplates were ...

I did not grow up a hunter. In my youth we fished, boated, camped, and played in the woods daily but that was the entirety of my outdoors endeavors. But since my wife and I bought our farm five years ago, I started seeing our land as a bounty to be preserved and harvested from. ...

The countdown has begun. It's just over two weeks to Thanksgiving and you've got creamed corn on the brain, dontcha? Let's face it, turkey shmurkey, it's all about the sides.

The idea that comic books might provide more useful information than religion for navigating the modern world is a promising one. After all, during the Bush administration we were fighting the “axis ...

Minnesotan Todd Macdonald is the new chef at Cru in NYC. Todd’s parents Bob and Sue are two of the most committed supporters of the local food and wine scene that I know of, and they are ardent boosters of great food and chefs around the world. ...

You know what's perplexing me this Fresh Forkin' Friday? The "left-over candy" recipes. Are there reallyhouseholds in this world that have left-over Halloween candy, I mean besides the sad collection ...

's Steve Marsh and Target's vice president of government affairs Nate Garvis talk about anger, politics, and finding common ground in a partisan world. Plus, we get a preview of the upcoming Citizen's League annual meeting at the Pantages Theatre October 29.

The witching hour is close at hand. And because Halloween falls on a weekend this year, you can bet there'll be all manner of mayhem and ballyhoo. If you haven't already begun carving the oh-so-hilarious puking pumpkin or started searching for the best hoochie-mama costume, you better get cracking.

C is for cookie, and that's good enough for me. This Fresh Forkin' Friday I am on a cookie mission. It's a rough job, but someone has to traverse the metro in search of the yummy goodness being baked around townto be featured in aphoto shoot for the December issue. ...

Arctic char (or charr)is so hot right now! Did you see that both teams on Top Chef used it last night in the Restaurant Wars episode? And Kevin won an early challenge with his recipe for arctic char ...

One more round in the saga of American Kobe (Wagyu) beef, its culinary validity, and the premium price tag it commands. Recently, I sampled burger patties sent from Snake River Farms in Boise, Idaho. According ...