New on the Menu: Invasive venison and Jonathon Sawyer’s sweet potatoes

Feb 24, 2023

Plus mushroom karaage, broiled porgy, and a yuzu hot toddy

Chef Yia Vang discusses Hmong cooking, his restaurants, and hunting invasive species

Feb 23, 2023

The chef and owner of Union Hmong Kitchen and the upcoming Vinai in Minneapolis, and host of “Feral” on the Outdoors Channel, is educating the world about his culture

James Beard Foundation names 2023 America’s Classics

Feb 22, 2023

The awards honor community staples from across the country

Tandem bartending makes for faster cocktails

Feb 21, 2023

The staff at O’Shaughnessy Distilling Company in Minneapolis demonstrate the process

The Kentucky Mule is a bourbon lover’s dream

Feb 21, 2023

The Kentucky Mule is a variation of the classic Moscow Mule, which consists of ginger beer, vodka, and lime. But instead of vodka, this version gets the spirit that Kentucky knows best: Bourbon...

New on the Menu: Traditional but lesser-known dishes from Mexico and Italy

Feb 17, 2023

Plus a vegan dandan noodle and a spicy Margarita with a twist

Hoon Rhee, chef of the Philadelphia Museum of Art, prepares meals based on the exhibits

Feb 17, 2023

Changing careers from fine dining gave him more work-life balance