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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.
Recent content from Lee Svitak Dean
Two cookbook awards present lists of best volumes of 2014

Two cookbook awards present lists of best volumes of 2014

Need more cookbooks on your shelf? These award-winning options are worth a look.
Barbette chef heads to the North Woods

Barbette chef heads to the North Woods

Sarah Master of "The Taste" and Barbette renown will relocate to tiny Pengilly, Minn.
Chef Sarah Master heads to the North Woods

Chef Sarah Master heads to the North Woods

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.
Egg dishes take center stage at brunch

Egg dishes take center stage at brunch

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 Easter eggs the old-fashioned way

Color your Easter eggs the old-fashioned way

Color your eggs with homemade dyes made of bits of fruit, vegetables and spices.
Spoon and Stable chef to lead Team USA in cooking contest

Spoon and Stable chef to lead Team USA in cooking contest

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.
More new cookbooks to add to your collection

More new cookbooks to add to your collection

Can we ever have enough cookbooks? There's always a new one awaiting you.
'Twelve Recipes' is one of the best books of the year

'Twelve Recipes' is one of the best books of the year

Whether a beginner cook or an experienced pro, this volume offers recipes and techniques to please.
Side dishes rock the Thanksgiving menu

Side dishes rock the Thanksgiving menu

What are your guests talking about during the harvest meal? You might be surprised.
Minnesota Thanksgiving dish selection lets loose grapes of wrath

Minnesota Thanksgiving dish selection lets loose grapes of wrath

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…
Taste celebrates 45 years in the kitchen

Taste celebrates 45 years in the kitchen

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.
Taste section celebrates 45 years

Taste section celebrates 45 years

Sing “Happy Birthday.” We are! After 45 years in print featuring the fashionable meals of the moment, our food section is still going strong.
Maplewood preteen wins seat at White House kids' dinner

Maplewood preteen wins seat at White House kids' dinner

Children not only want healthy meals, they will eat them. Really.
How to make frozen pops

How to make frozen pops

The steps for making your own ice pops are fairly basic — and familiar to anyone who has dabbled with the process. The key is…
Dude food: Steven Raichlen talks man-made meals

Dude food: Steven Raichlen talks man-made meals

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.
CSAs find niche in the kitchens of cooks

CSAs find niche in the kitchens of cooks

Community-supported agriculture – also known as CSA – has found a niche in the kitchens of cooks throughout Minnesota.
Cookbook awards announced by IACP

Cookbook awards announced by IACP

Time to head to the bookstore with a list of new volumes that should find a spot on your shelf.
How refrigeration changed our lives

How refrigeration changed our lives

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.
Behind the photo scenes of 'Modernist Cuisine'

Behind the photo scenes of 'Modernist Cuisine'

Nathan Myhrvold doesn’t do anything in moderation.
Midwest cooking gets the spotlight in new Food Network series

Midwest cooking gets the spotlight in new Food Network series

From a tiny rural town in north-central Minnesota, Amy Thielen brings the voice of the Midwestern cook.
Cookbooks for that picky reader

Cookbooks for that picky reader

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.
Thanksgiving the easy way

Thanksgiving the easy way

It might not seem like, but Thanksgiving dinner is one of the easiest to prepare.
A drink to wake the dead: Corpse Reviver

A drink to wake the dead: Corpse Reviver

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).

Cabin Country

Readers show us around their home-away-from-home
Springtime blooms in the Arizona desert

Springtime blooms in the Arizona desert

A Midwesterner stumbles onto color where she least expects it on a mid-April trip to Arizona, and becomes a convert.
What's for lunch? You know when you pack it

What's for lunch? You know when you pack it

The best lunch is one your child will eat. Plan accordingly.
How to be a good critic on social media

How to be a good critic on social media

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.”

Electrical outage? Take care of your food

Stormy weather can make for troubled refrigerators and freezers. Be safe.
A food-focused kayak trip in the Apostle Islands

A food-focused kayak trip in the Apostle Islands

On a kayak trip to the Apostle Islands, paddling leads to meals made with the area’s best food finds.
Michael Pollan on the elements of cooking, Part 2

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.
Kangaroo steaks on menu at Hell's Kitchen

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.
Asparagus offers a taste of spring

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.
Lenny Russo named to American Chef Corps

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. Embassy in Slovenia.
Egg-cellent dishes for spring brunches

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

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.
James Beard cookbook finalists announced

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 cookbook authors, who found out…
Making the Mediterranean diet work in the Midwest

Making the Mediterranean diet work in the Midwest

Minnesotans can make some simple substitutions for a localized version of the Mediterranean way of eating.

Opinions on Gov. Dayton's tax proposal

News about Gov. Dayton's budget proposal

Major changes at Pillsbury Bake-Off

Major changes at Pillsbury Bake-Off

The Pillsbury Bake-Off pumps new life – and rules – into the granddaddy of cooking competitions.
Homemade soup serves up easy, flavorful meal

Homemade soup serves up easy, flavorful meal

Make-your-own soup provides a hearty, healthy and often fast meal for your family.
A nut no matter what you call it

A nut no matter what you call it

Pecans find their way into all sorts of holiday baking, no surprise to the author of a new book on the Southern snack.
A taste for pecans in the Midwest

A taste for pecans in the Midwest

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…
Still more choices for gifts with local flavor

Still more choices for gifts with local flavor

Minnesota authors provide plenty of variety in new books that celebrate food, its history and flavors.
Twin Cities restaurateur Thom Pham faces felony charges

Twin Cities restaurateur Thom Pham faces felony charges

Complaint alleges $30,000 in bad checks; warrant issued.
Taste goes to the movies

Taste goes to the movies

Taste celebrates its 43rd birthday this month (and we don't look a day over 25!).
The official garden of plenty

The official garden of plenty

The White House Kitchen Garden keeps vegetables front and center on the plate.

Storify stories

Election 2012 commentary: Opposed to the proposed Photo ID amendment

Election 2012 commentary: In favor of the proposed Photo ID amendment

Election 2012 commentary: News about the proposed Marriage Amendment

Election 2012 commentary: Opposed to the proposed Marriage Amendment

Election 2012 commentary: In favor of the proposed Marriage Amendment

Election 2012: News about the proposed Photo ID amendment

Fall menu is a harvest splendor

Fall menu is a harvest splendor

When there's a chill in the air and leaves begin to fall, celebrate all the produce the season has to offer.
It's a small hungry world, after all

It's a small hungry world, after all

The American Chef Corps will serve as a resource to the U.S. State Department in matters of food.

Case files of the investigation of William Allan Jacobs

Documents from the Hennepin County Sheriff's Office investigation of a serial child molester
You many now call him Master of the Market

You many now call him Master of the Market

Sameh Wadi and Jack Riebel had a friendly competition at the Minneapolis Farmers Market.
Restaurants: Who's your daddy?

Restaurants: Who's your daddy?

The winner of "America's Next Great Restaurant" tries to redefine tradition.
Pair traveling around the world with a video camera

Pair traveling around the world with a video camera

The Perennial Plate Web series continues in its third season - and goes global.
It's a chocolate delight, twofold

It's a chocolate delight, twofold

Pearson's is introducing a new Nut Goodies flavor in time for its 100th anniversary.
A graceful presence in food world

A graceful presence in food world

Marion Cunningham, the author of the revised "The Fannie Farmer Cookbook," had a mission to change our cooking habits. She inspired many to head to the kitchen.

A tale of restaurants, ambition and focus

The memoir from Marcus Samuelsson follows a remarkable journey across continents as a young man cooks his way to the top.
Marcus Samuelsson: A tale of restaurants, ambition and focus

Marcus Samuelsson: A tale of restaurants, ambition and focus

The memoir from the former Aquavit chef follows a remarkable journey across continents as a young man cooks his way to the top.
Bachelor Farmer brunch: Variation on a morning theme

Bachelor Farmer brunch: Variation on a morning theme

It's a beautiful Sunday in the neighborhood as the Bachelor Farmer opens its doors for brunch, tea and supper.
Add a little sparkle to your salads

Add a little sparkle to your salads

Time to change things up for your July 4th celebration.
New State Fair fare goes global

New State Fair fare goes global

Camel sliders, fried lamb testicles, poutine and beef tongue tacos are among this year's offerings. Oh, plus mashed sweet potatoes on a stick.

Fresh takes: The art of produce

What to do with all the spring produce? There are 30 ideas.
Grinding meat: All in a day's work

Grinding meat: All in a day's work

Ground beef got you worried these days? Grind it yourself, along with other meats, with a machine from the past: the meat grinder.
Cheers: Spring's a season to celebrate

Cheers: Spring's a season to celebrate

An array of drinks special occasions sparkling.
Au naturel: Egg dye the old-fashioned way

Au naturel: Egg dye the old-fashioned way

Chances are you have natural dyes in your pantry.
The red carpet of the food world

The red carpet of the food world

Minnesotans are among the many finalists for food awards from the International Association of Culinary Professionals.
Is Minnesota a winner or loser at the Bake-Off?

Is Minnesota a winner or loser at the Bake-Off?

For the first time in more than 60 years, the state has no one in the Bake-Off finals.
With soup, it's easy to make it yourself

With soup, it's easy to make it yourself

Leftovers make for a filling meal when a stockpot is at the ready for a soup base with infinite options.
A chef's compelling memoir

A chef's compelling memoir

Twenty-plus years in the kitchen and a writing degree set the stage for a mesmerizing autobiography from Gabrielle Hamilton.
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