Recent content from Beth Dooley
Winner, winner, saucy chicken dinner
A cast-iron skillet is ideal for browning chicken thighs and whisking up a variety of sauces.
These bowls embrace whole grains for Earth Day
Climate-friendly Kernza is making its way into home kitchens and school lunch programs.
Have toast for dinner, but make it fancy
The key to good bruschetta: good bread and good olive oil. The rest is up to you.
The recipe that will get you hooked on tofu
Oven-roasted until crispy, it's even better when fresh Minnesota-made tofu is used.
A dozen ways to devil your eggs
Once you master the basic technique and recipe, the flavor combinations are endless.
Wild mushrooms are available near you, no foraging required
This recipe for mushroom stew highlights meaty, umami-filled wild mushrooms cultivated by local farmers. And they're in stores near you.
4 recipes for a traditional St. Patrick's Day meal, and there's no corned beef in sight
If you're celebrating like they do in Ireland, you'll be cooking salmon, colcannon, cabbage and soda bread.
Breadcrumbs (yes, breadcrumbs) are the star of this pasta dish
With an assist from quality olive oil, garlic and herbs, the recipe for this simple Italian staple will be in your regular dinner rotation.
A simple — and delicious — carrot cake
This classic recipe gets much of its sweetness from root vegetables — and the cream cheese frosting.
Among the many uses of millet? Polenta
The ancient cereal grain is a nutritional (and delicious) powerhouse that adds texture and flavor to meals and baked goods.
Here's the secret to making the perfect roasted chicken
This recipe involves a kitchen shears, a blend of seasonings and a really hot roasting pan.
Roasted peppers perk up any appetizer plate
From football to film, it's the season of watch parties. Go spicy with roasted mini-bell peppers, and smooth with fresh guacamole.
Radishes add zip to dips, salads and spreads
Or combine several varieties of spring's cheeriest vegetable in a standout slaw.
The simplest (and best) way to make roast chicken starts with a cast-iron pan
Add vegetables for a one-pan meal that is comfort food at its finest.
Save some eggnog for breakfast; it works in French toast, too
A simple make-ahead morning meal using leftover nog and bread is the post-holiday win you need.
Turn to gnocchi for late-night noshing
Butter, seasonings and some time in the oven turn the shelf-stable staple into a snack or quick midweek meal.
A trio of quick, homemade savory gifts that people will actually enjoy
Perfect as hostess gifts or party favors, be sure to prepare enough to keep some for yourself.
Perfect your popping skills for the ultimate party snack
With just a few tips and flavor combinations, you'll be a gourmet popper.
How to turn Thanksgiving leftovers into a knockout meal of their own
After the obligatory turkey sandwiches, create a quick turkey pho and croquettes made from stuffing.
Colorful, peppery red cabbage brightens up gray days — just don't turn it blue
Rich in vitamins and fiber, red cabbage is a nutritious and economical food that's now at its chilly best.
In a world full of vegetables, give beets a chance
If you're not a fan, roasting and serving them with a curry-yogurt dressing will win you over.
Squash and sausage are a match made in autumn heaven
Pick your favorite varieties of each for a quick one-pan dinner.
Fact: Smashed potatoes are better than mashed potatoes
The technique brings out the best of potatoes — and it's better for you, too.
Minnesota apples are ripe for exploring in sweet and savory dishes
Take advantage of fresh-picked local apples at markets and orchards while you can.
Get all the warmth of fall in one bowl of soup
The spotlight is on parsnips in this recipe, but any root vegetable will be delicious.
Color your world with fall vegetables
Members of the brassica family thrive in the cooler weather and are the ideal seasonal cooking companions.
Usher in fall with a simple stovetop apple crisp that can be made in 10 minutes
No need to turn on the oven or fuss with a crust in this seasonal dessert. Just add ice cream.
This is hardest working soup you'll ever make
It's two meals in one: A pot of vegetable-filled minestrone becomes ribollita the next night.
This salad will make you fall in love with kale
Roasted vegetables and a vinaigrette help make a standout salad, ideal for harvest dinners.
Baba ganoush is the perfect way to dip into eggplant
The neutral taste of this versatile fruit means it can take on nearly any flavor you throw its way.
It's peak time for stone fruits: Here's how to take advantage of it
Peaches, plums, nectarines, pluots — they're always interchangeable in dishes, and always delicious.
Hot summer nights call for cool beans
Green, purple or pale yellow, a simple dressing is all that's needed to make the most of this seasonal delight.
Small, tender summer squash and zucchini shine in flavorful salad
Be sure to snap up the summer vegetables before they get too big.
Take your pick of local peppers: The colorful fruits are in markets now
With an abundance of varieties, there's a spice level and recipe for all palates.
Blistered cherry tomatoes burst with flavor
Roasting cherry tomatoes deepens their tart-sweet nature.
It's always happy hour with these summery cocktails
Filled with fruit and herbs, the drinks are refreshing options with or without liquor.
Make herbed cheese cool in a cucumber
There are several varieties of cucumbers in markets ready to meet all your summery needs.
Marinated grilled flank steak is the secret to tasty summer salads and sandwiches
Start with this salad recipes and pile the leftovers — if there are any — into a sandwich the next day.
When it's too hot to cook, take these new salads for a spin
Explore new varieties of local lettuce, now in its prime at markets.
Shrimp noodle salad is a refreshing meal on hot summer nights
The seafood staple is now more affordable, but selecting for sustainability is key.
Versatile rhubarb-orange sauce should top desserts all summer long
Be sure to make plenty and freeze it to savor a taste of summer during the cold months.
Lemons give chicken a springtime twist — and keeps it from drying out
Lemon juice and olive oil help keep pan-roasted chicken breasts juicy.
Spring soup makes the most of short and snappy pea season
Don't worry if you miss it — frozen peas can work in a pinch.
Minnesota's painfully short asparagus season is finally here
Simple is best when preparing the vegetable, a true harbinger of summer.
Attention, lazy bakers: This cake recipe is for you
No fancy tools are required for this elegant one-bowl cake.
Vegetable pot pie is seasonal comfort in a skillet
Change up the filling with what's available and top it with phyllo for a quick, cozy meal any time of year.
Cooking for yourself is the ultimate form of self-care
Try shakshuka — it's quick, easy and filled with spices, but easily adaptable to suit your tastes.
A broken arm doesn't mean cooking is off the table
A Minnesota cook offers two recipes easy enough to be made with one hand.
Croissants elevate this decadent French toast bake
Topped with a springy rhubarb sauce, you'll want to keep this make-ahead breakfast dish in your rotation.
Want something quicker than pasta? Gnocchi is the answer
The shelf-stable dumplings hit the cook's trifecta: They're easy, quick and delicious.
The key to great salmon is cooking it low and slow
No need to hurry — some of the best things in the kitchen take time.
Kernza flour gives Irish soda bread an American twist
Kernza flour gives the loaf a taste that's close to traditional Irish wholemeal flour.
Perk up salads with colorful winter radishes
Explore the different varieties in markets now, no peeling required.
You can count on cabbage all year long
Think beyond St. Patrick's Day when cooking up this nutritious, versatile vegetable.
Humble leeks rise to the occasion
Often used as a flavor enhancer, they do just as well on their own as a hearty side or meatless entree.
Win over tofu skeptics by crisping it in the oven
It adds crunch to soups, rice bowls or salads, but also tastes good right off the pan.
Whole roasted cauliflower lets you plan 'a head' for dinner
Garlicky tahini sauce dresses up a dish likely to please vegans and omnivores alike.
Want truly tender chicken? Give it the low-and-slow confit treatment
Be sure to make extras of this rich dish — you'll definitely want leftovers.
Rye berries are the new heritage whole-grain darling
Like its quinoa and farro counterparts, these pack a nutritional punch.
Take the chill off with a new chili recipe
Lamb stands in for beef in this variation, but you can use whatever protein suits you.
Meatless curry uses pantry staples for a quick, flavorful meal
Canned or dried, chickpeas are the star — and workhorse — of the pantry.
Beans and greens are a lucky combination
Eating this quick, simple braise in January is said to bring good fortune.
Let citrus make your New Year's shine
After heavy holiday fare, a salad with loads of citrus can be a welcome change.
Miso soup proves that not all comfort food needs to be heavy fare
A little miso livens up stews, soups, marinades and dressings all year long.
Puff pastry is key to entertaining success
Roasted vegetables and chèvre are among the many toppings that help make a perfect — and quick — appetizer.
Turn leftover sweet potatoes into tomorrow's breakfast
Tart cranberries and swirls of Thanksgiving spuds make this not-too-sweet cake a tasty option any time of day.
Homemade crackers add class to appetizers all season long
With a handful of ingredients, a rolling pin and some creativity, you'll perfect the cracker technique in no time.
From main dishes to desserts, tart and crisp cranberries add snap to late fall meals
Think beyond the jiggly sauce on the holiday table and embrace the versatility of fresh cranberries.
Fall into soup season with this hearty bean soup
Fresh, dried beans are key to this easy, robust meal.
Sausage and apples are a match made in fall-cooking heaven
Simple ingredients and a simple recipe make for a quick fall meal.
Squashes are the versatile belle of the fall ball
There are several varieties, and all are good in both savory and sweet dishes — or just eaten straight from the roasting pan.
This chicken and vegetable recipe practically cooks itself
A trip to the farmers market and a little technique is all that's required for this quick meal.
Keep local cabbage on hand for soups, stir-fries and last-minute side dishes
When paired with a spicy vinaigrette, seared cabbage adds heat to fall meals.
