Food & Wine Magazine Editor Dana Cowin  

Dana Cowin, the Editor-in-Chief of Food & Wine Magazine, has an impressive resume. She has appeared as a guest judge on Top Chef and is a James Beard Foundation inductee. Dana teamed up with 65 chefs to create a new cookbook to share some of their cooking tricks.

Fast Food Breakfasts  

When it comes to his diet, Steve is the first to admit that it is full of junk food.  He decided to bring our registered dietician, Cassie Bjork, out to breakfast – at fast food places.  He was curious to find out what health conscious Cassie would get going through the drive-thru.

Gluten-Free Crusty Bread  

One of the number one items that people on a gluten-free diet say they missed the most is bread.  Based on overwhelming requests, authors Jeff Hertzberg and Zoe Francois have an entire gluten-free bread cookbook, Gluten-Free Artisan Bread in Five Minutes a Day.  

Festive Fall Dinner  

One of our favorite ways of entertaining usually involves guests offering to bring something. The Oilerie invited Elizabeth to bring one of her favorite salads, and Mecca with the Oilerie St Paul prepared a wonderful fall feast that’s perfect for entertaining friends.

Elizabeth’s Orange-infused Beet Salad

Elizabeth joins the Oilerie with one of her favorite salads.

Fall Crafts to Eat  

St. Paul Pioneer Press Lifestyle Columnist, Donna Erickson has some fall crafts that are not only fun to make, but are tasty too.

Fun & Easy Halloween Recipes  

Getting the kids to eat anything but candy on Halloween night can be difficult.  Cooking Mom Amy Hanten says she has a quick meal idea that keeps in the Halloween spirit.

Cheese Stuffed Meatball with Chunky Tomato Sauce   Back To Top

Sarah Lang is a Minnesota Chef who walked away with the grand prize on the show Pressure Cooker on the FYI Network.  The show pits a professional chef and an amateur chef against each other on the streets of an unknown city to recreate their food staples.

Thai Food   Back To Top

When you feel like eating Thai food, that usually means you head to the restaurant.  Cookbook author, Robin Asbell, says you can make it at home and it’s easy to do.   

Steve Gets Schooled: Cooking Demo   Back To Top

Steve has been hanging out at some of the top Twin Cities restaurants, meeting privately with their top chefs.  He set out to learn some skills and techniques to help him in the kitchen.  Steve put’s his skills to the test cooking up a dish for Elizabeth – and a pretty tough tasting panel.

Fresh Pasta Dough Recipe Back To Top

This is the recipe used by Steve Patterson, which he served with the Shrimp Scampi

Steve Gets Schooled: Brussels Sprouts   Back To Top

Steve gets a cooking lesson from James Beard Award winning Chef Lenny Russo from Heartland Restaurant in St. Paul. 

Steve Gets Schooled: Spice it Up!   Back To Top

The Executive Chef at Saffron Restaurant and Lounge, Sameh Wadi, teaches Steve a thing or two about spices.  He schools Steve on fresh spices versus stale spices and what a difference they can make.  

Rob’s Stuffed Popovers   Back To Top

Popovers are a light, hollow roll made from an egg batter, usually topped with honey or jam.  Cooking for Dads host, Rob Barrett, takes it up a notch and stuffs it with bacon and cheese instead.  

Steve Gets Schooled: Preparing Fish   Back To Top

Steve goes to Marin in Minneapolis, where Chef Mike Rakun taught him how to filet fish and cook it properly. 

Steve Gets Schooled: Pasta from Scratch   Back To Top

Steve has shown that he is pretty good at a lot of things he does.  He readily admits though, that cooking is not really “his thing”.  Some of the best chefs in the Twin Cities are giving Steve some lessons to bring him up to speed.  Chef Mike DeCamp from LaBelle Vie shows Steve how to make pasta from scratch. 

Good Company: Brake Bread   Back To Top

It isn’t just the bread that comes out of Brake Bread that has people talking.  The way Nate Houge and Micah Taylor, the two owners of the company, deliver the bread is causing quite a buzz.    At Brake Bread, the bread is baked and then it is delivered straight to the customer’s doorstep by bicycle.

Pumpkin Spice Goodies   Back To Top

It’s the flavor of the season and you find it everywhere.  Pumpkin spice is showing up in coffee, Oreos, M&M’s, and even in JIFF Whips!  Laurie Crowell from Golden Fig shows us easy ways to make your own pumpkin spice goodies.

Dietary Buzz Words   Back To Top

Registered Dietitian Cassie Bjork is breaking down all the hype and claims about “dairy-free”, “gluten-free”, and “antioxidants”; the hot dietary buzzwords.

24 Hour Refrigerator Vegetable Pickles   Back To Top

Preparing pickled veggies this time of year is the perfect way to use and enjoy the abundance of fresh, tender, tasty produce in our gardens and markets. In less than an hour, you and your kids can create jars full to stack in the refrigerator for a month of tasty sides. The vegetables will be sweet like bread-and-butter pickles but will pack more flavor than the traditional grocery-store fare.  Pioneer Press Lifestyle Columnist, Donna Erickson, shows us how easy it is to do. 

80s Appetizers Update   Back To Top

In the 80’s, deviled eggs, nachos, and shrimp cocktail were the staple appetizers.  Grand Casino’s Banquet Chef, Patrick Yarbrough, shows us how to bring those dishes into 2014.

Cheddar Cheese Curd Pot Stickers   Back To Top

Chef Steve Vranian from Gianni’s Steakhouse is the final chef in our Big Cheese Chef Challenge.  Ellsworth Cooperative Creamery challenged the chefs to find a creative way to use their cheese curds in a recipe.

Panini and Gnocchi Dishes   Back To Top

Owner of the Maple Grove Oilerie, Terri Chaffer, shows us how to make easy Panini and gnocchi dishes using products from the Oilerie.  Proving, once again, that homemade week night meals don’t have to be challenging. 

Broccoli & Cheddar   Back To Top

Chef Eli Wollenzein, from Coalition Restaurant, steps up to take his turn in The Big Cheese Challege, brought to us by Ellsworth Cooperative Creamery.  Chef Eli feels confident that his use of cheese curds will be the most creative and the tastiest!

Zucchini Recipes   Back To Top

Got zucchini?  Most of us do.   It's everywhere! Farmers markets, road side stands, and lots of friends and neighbors begging you to take extra from their gardens! Amy Hanten, the Cooking Mom, is here to zucchini rescue!

Cheese Curd Quesadillas   Back To Top

Ellsworth Cooperative Creamery teamed up with us to challenge chefs in the Twin Cities to use their cheese curds in a whole new way.  They are coming up with their best creations in the hopes of walking away with the title, “The Big Cheese!”  Chef  Mauricio  from Rosa Mexicano thinks he has the title in the bag with his variations of the quesadillas. 

Casian Cheese Curd Wontons   Back To Top

Ellsworth Cooperative Creamery teamed up with us to challenge chefs in the Twin Cities to use their cheese curds in a whole new way.  Sous Chef from The News Room, Mateo Lepisto, leads us with his new version of a cheese wonton.

Just Gotta Have It: Treat Yourself   Back To Top

It’s time for mom’s to take a deep breath, relax, and treat themselves to a little splurge.  TCL’s Kelli Hanson found a few items that she feels you “just gotta have” to treat yourself!

Apple Recipes   Back To Top

It’s apple picking season!  There are so many more ways to use apples than just biting into it.  To prove it, chef and cook book author Robin Asbell, gives us some recipes for making dinner apples!  

Canning   Back To Top

If you want to still be enjoying your summer harvest this winter, all you have to do is can it.  Canning is a serious task but once you know how, you’ll be canning salsa, pickles, peaches, and more.  Cookbook author, Mary Jane Miller breaks it down for us using tomatoes.