Recent content from Lee Svitak Dean
The shoulder season of picnics and dining al fresco is upon us as we shift back into autumn — and indoor — rituals.
Concern from fellow foragers and health experts prompted the recall of "Tales from a Forager's Kitchen."
There's a good reason this classic dish has been a favorite for more than a century. It's good.
With 99 days between Memorial Day and Labor Day, there's time to explore the universe of cooking outside.
A new book on regional "Untamed Mushrooms" focuses on 13 edible ones that are easy to identify.
The award season is upon us, a glorious time for both cooks and those who read cookbooks like novels. This year, two local books are honored.
An international crowd converges this month in the Twin Cities to lead the way.
A new exhibit at the Textile Center in Minneapolis highlights an innovative collaboration between female artists and women in the culinary field.
Everyone has to eat, and it's often from the humblest of objects. Artists have celebrated the form for centuries.
The hunger relief fundraiser in St. Paul drew luminaries as varied as former Viking Ben Leber and Cara Mund, 2018 Miss America.
The big game may be the draw, but you need some big spreads to feed the revelers.
If you find delight in the kitchen, a new volume can inspire hours of pleasure. Check out these new cookbooks.
A new cookbook urges the use of the market for inspiration for the dinner table.
Christopher Kimball brings food to life on stage Wednesday in a performance at the Cowles Center. But be prepared: The audience participates.
Need help cooking your low-sodium diet? A new book simplifies the effort.
Toast the end of summer with a beverage made with charred oranges, along with bourbon and beer.
This meal can be as fast to prepare as you want.
More are on order; mail-in applications are an option.
The saguaro stood like sentries as far as I could see, pointing their arms in all directions. Dumbstruck by their beauty, I paused long enough…
Flavored butters add plenty of zip to just about anything, including a slice of bread.
Half the fun of any kind of cooking is experimenting with something new, and that's as true at the grill as in the kitchen.
It's worth remembering, as we expand our grilling repertoire, that sometimes it's the embellishments that differentiate the good from the great.
Grab a volume (or two or three) from these lists and head to the kitchen.
By Stine Aasland's calculations, she has prepared more than 1 million waffles by her hands alone since she started producing them in Norway. And, yes, she still craves them.
"Scrambled eggs have been made, and massacred, for as long as people knew about pots and pans, no doubt." – M.F.K. Fisher
For the first time in its 30-year-history, the Bocuse d'Or chef competition was won by an American team.
Star Tribune readers loved these easy-to-make, flavorful dishes.
For cooks, the pressure of Thanksgiving isn’t only about preparing the big bird; it’s also about turning unwieldy chunks of meat into portions your guests…
There are those who focus their attention on the turkey, which is understandable given its size. But the Thanksgiving side dishes are what spark a twist on tradition.
If you're serving up a turkey at the Thanksgiving dinner, you'll want a side of gravy on the table — or at least your guests…
Marcus Samuelsson, who paved the way for modern restaurant food here, is headed back to town.
In a new memoir, Duluth cookbook author Beatrice Ojakangas tells how recipes – and the skills behind them – led to her career in food.
This is the sixth location of Cooks of Crocus Hill, which started in St. Paul.
Farmers who need help selling their fruits and vegetables have found an ally at the Good Acre, a food hub focused on low-income and immigrant farmers.
Magnus Nilsson, the Swedish chef with an international following, visits next week to introduce his photography exhibit and celebrate all things Nordic.
The renowned Swedish chef has a fascination with what's prepared in the family kitchen.
It's been quiet on "The Perennial Plate" front for the past year. The online film series about food production has been on hiatus, and longtime fans have noticed.
James Beard "Best Chef Midwest" finalist offers a taste of his St. Paul restaurant in "Heartland."
If you've got red cabbage or yellow onions in your crisper, you're ready to dye eggs the natural way.
What better way for schoolchildren to get in touch with their food than to have them learn how to grow it?
NONFICTION: Beloved Midwestern author's correspondence tells how her "Little House" book series came together.
Nordic cuisine takes center stage in these books for the home cook who wants to expand a repertoire.
The author of the bestselling book "Cooked" turns to film to share his love of home cooking.
Whether you're preparing a do-it-yourself bloody mary bar for a brunch gathering or a Super Bowl party, the fun is in the extras.
If you are a budding food writer, or know one, "Will Write for Food" is a good volume to have on hand. And who could pass up a book on what Audrey Hepburn's kitchen was like?
Joe Rolle of Il Foro topped the Minneapolis Farmers Market competition with a veggie-laden corn soup.
Get out the wooden sticks and freezer molds. We'll mix flavors for a tempting treat.
Can a restaurant reviewer really be anonymous? How often does he eat at restaurants, and who pays? We grill Rick Nelson about his work.
Need more cookbooks on your shelf? These award-winning options are worth a look.
Sarah Master of "The Taste" and Barbette renown will relocate to tiny Pengilly, Minn.
It will be a homecoming of sorts for Sarah Master in Pengilly, Minn., when she turns in her Barbette chef's jacket for one that says Mr. Roberts Resort, as she will at the end of the month.
The real star of the Easter brunch table — and it's almost always brunch, not the evening meal that suits us this time of year — is the simple egg.
Color your eggs with homemade dyes made of bits of fruit, vegetables and spices.
Two years of meticulous effort will be put to the test soon as the U.S. culinary team goes spatula to spatula with the rest of the world in the Bocuse d'Or, the international cooking contest for chefs. Head coach of the U.S. team is none other than Minneapolis chef Gavin Kaysen.
Can we ever have enough cookbooks? There's always a new one awaiting you.
Whether a beginner cook or an experienced pro, this volume offers recipes and techniques to please.
What are your guests talking about during the harvest meal? You might be surprised.
It seemed an innocent enough premise: The New York Times Food section Wednesday featured a state-by-state guide to traditional Thanksgiving dishes. But snuggled between Michigan’s…
What's for dinner? For 45 years, the Taste section has tried to answer that question. In fact, as a food section we have cooked our way through history — our history, as Minnesotans and Americans — as only those in search of the next meal can. Here's a taste of our journey so far.
Sing "Happy Birthday." We are! After 45 years in print featuring the fashionable meals of the moment, our food section is still going strong.
Children not only want healthy meals, they will eat them. Really.
The steps for making your own ice pops are fairly basic — and familiar to anyone who has dabbled with the process. The key is…
Cooking may not be a gender-specific activity, but there are some characteristics that follow stereotypes more often than not. At least that's what Steven Raichlen says.
Community-supported agriculture – also known as CSA – has found a niche in the kitchens of cooks throughout Minnesota.
Time to head to the bookstore with a list of new volumes that should find a spot on your shelf.
Of all the inventions made in the 20th century, refrigeration was among those that altered the course of our everyday lives in a most tasteful way.
Nathan Myhrvold doesn't do anything in moderation.
From a tiny rural town in north-central Minnesota, Amy Thielen brings the voice of the Midwestern cook.
Do you have a picky cook on your list? Think beyond the obvious and explore an unexpected subject. This year's stellar crop of cookbooks will make your stomach rumble.
It might not seem like, but Thanksgiving dinner is one of the easiest to prepare.
The Corpse Reviver definitely revives the spirits with equal parts gin, Lillet Blanc (a white wine aperitif), Cointreau (an orange-flavored liqueur) and fresh lemon juice. A bit of anise liqueur gives it just the right bump in flavor (and don't worry, the drink doesn't taste of licorice).
Readers show us around their home-away-from-home
A Midwesterner stumbles onto color where she least expects it on a mid-April trip to Arizona, and becomes a convert.
The best lunch is one your child will eat. Plan accordingly.
Hanna Raskin has come to the rescue of would-be critics with her new book on reviewing, "Yelp Help: How to Write Great Online Restaurant Reviews."
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