Recent content from Lee Svitak Dean
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."
Stormy weather can make for troubled refrigerators and freezers. Be safe.
On a kayak trip to the Apostle Islands, paddling leads to meals made with the area's best food finds.
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.
While updating its menu, Hell's Kitchen in Minneapolis experimented with kangaroo. The results surprised everyone, except the chef.
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.
Lenny Russo has been named to the American Chef Corps. His first task is to prepare dinner for the U.S. Embassy in Slovenia.
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?
It's a brief but sweet season and one that sets the tone for many breakfast tables.
Chefs may hold their breath over the nominees for the James Beard Foundation awards. And the same is true for cookbook authors, who found out…
Minnesotans can make some simple substitutions for a localized version of the Mediterranean way of eating.
The Pillsbury Bake-Off pumps new life – and rules – into the granddaddy of cooking competitions.
Make-your-own soup provides a hearty, healthy and often fast meal for your family.
Pecans find their way into all sorts of holiday baking, no surprise to the author of a new book on the Southern snack.
I've got pecans on my mind, thanks to Kathleen Purvis' new book, "Pecans" (University of North Carolina Press, $18), which led me to wonder what…
Minnesota authors provide plenty of variety in new books that celebrate food, its history and flavors.
Complaint alleges $30,000 in bad checks; warrant issued.
Taste celebrates its 43rd birthday this month (and we don't look a day over 25!).
The White House Kitchen Garden keeps vegetables front and center on the plate.
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