Lee Svitak Dean

Taste editor | Food
Phone: 612-673-1749
Lee Svitak Dean is editor of the Taste section and supervises food stories, wine and restaurant coverage. She is author of “Come One, Come All/ Easy Entertaining With Seasonal Menus,” which is a collection of Taste recipes. Dean also is editor of the Sunday Variety Family page.

Recent content from Lee Svitak Dean

Michael Pollan on the elements of cooking, Part 2

How cooking makes a difference:  More words of wisdom from the author of “The Omnivore’s Dilemma,” in part two of our interview with Michael Pollan.

Updated: May 09, 2013, - 08:23 AM

Cookbook award winners from James Beard

The cookbook awards season comes to a close with plenty of new volumes to recommend.

Updated: May 08, 2013, - 02:41 PM

Fresh produce will be a welcome change

It’s been a long winter. If you’re like many cooks who use the seasons as a guide, you’re longing for...

Updated: May 01, 2013, - 01:30 PM

Kangaroo steaks on menu at Hell's Kitchen

While updating its menu, Hell’s Kitchen in Minneapolis experimented with kangaroo. The results surprised everyone, except the chef.

Updated: April 29, 2013, - 12:31 PM

Asparagus offers a taste of spring

Is there anything that says spring as brightly as asparagus? This is one welcome vegetable, whether you like yours peeled or unpeeled, skinny or thick, green or white.

Updated: April 24, 2013, - 02:58 PM

Lenny Russo named to American Chef Corps

Lenny Russo has been named to the American Chef Corps. His first task is to prepare dinner for the U.S....

Updated: April 04, 2013, - 03:31 PM

Egg-cellent dishes for spring brunches

Whether it’s brunch for a bunch or two at your table, you can’t go wrong with this morning favorite. You can fry them, shir them, scramble or roll them up. Is there a more versatile food at your fingertips?

Updated: March 27, 2013, - 05:26 PM

Dye eggs the old-fashioned way

It’s time to dye eggs. But forget the coloring that comes packaged. Let’s reach for food to dye Easter eggs,...

Updated: March 27, 2013, - 12:41 PM

Spring's on tap: It's maple syrup time

It's a brief but sweet season and one that sets the tone for many breakfast tables.

Updated: March 20, 2013, - 02:20 PM

James Beard cookbook finalists announced

Chefs may hold their breath over the nominees for the James Beard Foundation awards. And the same is true for...

Updated: March 20, 2013, - 02:04 PM

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