The Art of Outdoor Ovens
Why is it that everything tastes better when it’s cooked outside with fire? Maybe it’s the hint of smoke or wood that you don’t...
recipe
Tempt Me: The Fine Art of Minnesota Cooking
By Kathryn Strand Koutsky & Linda Koutsky Minnesota Historical Society Press, $24.95 This book is more than just a cookbook: It’s a collection of vintage...
Campfire Smoked Fish
There was a time when pike was the preferred eating fish over pickerel (known as walleye for those of you south of the border). At...
The Peach
by Kim Falter
There’s nothing like biting into a juicy, ripe peach on a hot summer day. Hard to believe it began as a small, fuzzy, sour fruit...
Harvesting, Preparing and Eating Dandelions
Are Dandelions Edible? Absolutely! Eating dandelions is all the craze. Although the dandelion is considered a first class enemy by golfers, groundskeepers and homeowners who...
Cabbage: A European Staple
by Kim Falter
As with most of the fruits and vegetables we enjoy today, the history of cabbage is centuries old. When we walk into our grocery stores,...
Soup and Chili: More than a Side Dish
by Maren Webb
After a fun day of skiing or a winter adventure with your canine companion, a bowl of hot soup or chili hits the spot. And...
The Heart of the Hunt: A New Experience
One of my earliest memories dates back to when I was four years old. I watched my father lift a skillet full of beef tongue...