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Tuesday, March 18, 2025
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Tea Tips & Tricks

Can I fancy you a cup of tea? I’m kind of picky about my tea. I don’t like coffee, so during those cold Minnesota winters I opt for a hot cup of tea. Truth is,...

Recipe of the Week: Coconut Green Curry with Shrimp

This soup is a great introduction to cooking Thai cuisine at home: A lot of ingredients, but very simple steps. Omit the fish sauce and shrimp for a completely vegan dish. Coconut Green Curry Soup...

Recipe of the Week: Apple Butter Bread

This is an adaptation of mom's famous banana bread recipe. I found myself with oodles of apples this fall, and had to make apple butter or face losing them completely. Slowly, but surely, finding...

Recipe of the Week: Curry Yogurt Chicken

This recipe is best if the chicken can sit on the marinade for 24 hours. If you are in a pinch, though, 4 hours left at room temperature will do just fine. Curry Yogurt Chicken ...
Dog-friendly patios: Go out to eat and bring your pup with you

Dog-friendly patios: Go out to eat and bring your pup with you

With summer coming near and the weather hopefully not throwing us any more surprise snow flurries, it is finally time to discuss patios. And with nice weather the dog owners of the Twin Cities...

Great meals you can make on a budget, vol. 2

POWS (as in those POW! blocks in Super Mario Bros., not P-O-Ws) It’s a weird name. I don’t know where it came from, but these pows were a favorite of mine when I was a...

Recipe of the Week: Curried Eggs

Curried Eggs                                                                yield: 24 pieces Ingredients: 12 eggs, hard boiled, peeled, chilled 1T Dijon mustard ½ cup mayonnaise 3T sour cream 2T curry powder 2t mustard powder 2t cayenne pepper 1ea lemon, juiced TT salt Directions: Pretty standard deviled egg method here, just with some fun...

Summer Food Festivals

The best of the fests happen in the summer when the livin’ is easy. Easy for those without kiddos anyway! Need to rally the troupes? Get out of the neighborhood routines? Start with some friendly food...

Recipe: Stuffed & Baked Shells w/ Ricotta and Tomato

Stuffed & Baked Shells w/ Ricotta and Tomato, yield: 4 servings Ingredients: 1pkg Conchiglioni, (large shell pasta) ½c ricotta, whole fat and room temp ¼c cream cheese, room temp ¼c Parmesan, grated 2ea eggs (free range, of course) ½c breadcrumbs 3T basil,...

Great meals you can make on a budget, vol. 1

Super quick and easy, and under $5 per serving Inspired by a delicious meal at Minneapolis’ own Brasa Premium Rotisserie, this meal on a budget is quick and easy to make, and quite tasty as...

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