Eat + Drink Features

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Features
A hot toddy a day will keep the sniffles —and the winter blues—away.
by Dana Raidt
Hot toddy ingredients
Features
Ground beef's got nothing on these crazy, tasty, alt-protein ideas, including a vegan recipe from Herbivorous Butcher.
by Dana Raidt
Chili ingredients
Features
Master this homemade gnocchi technique from Andrew Zimmern.
by Dana Raidt
A plate of gnocchi
Features
Frying things in duck fat used to feel like a dirty indulgence. But here’s a surprising fact: Duck fat, in moderation, is good for you.
A jar of duck fat
Features
Speed up your metabolism and ring in 2016 with a Mexican stew from Salsa a la Salsa.
by Dana Raidt
A bowl of pozole from Salsa A La Salsa
Features
A number of new eateries put a fresh spin on an age-old cuisine.
Monello chef Mike Decamp
Features
For a good time, call these party-perfect, versatile wines from Surdyk’s.
by Dana Raidt
Bottles of sparkling wines
Features
Ramen is not new, but it is happening.
Two bowls of Ramen
Restaurant Reviews
St. Paul’s Commodore is back, and we think Zelda and F. Scott would approve.
The bar at Commodore
Features
Lowertown’s new good old place.
A burger at Dark Horse
Features
The easy, the impressive, and the always reliable—Surdyk’s picks for a variety of holiday parties.
by Dana Raidt
Features
Bogart's Doughnut Co. with a spiced-sugar cake recipe your holiday guests will fall in love with.
by Dana Raidt
A plate of doughnuts and a cup of coffee
Features
You know 'em. You love 'em. Now FIKA at the American Swedish Institute shows you how to make 'em.
by Dana Raidt
Swedish meatballs
Features
The former Billy’s Lighthouse shines with new life and beer.
Beer from Birch’s on the Lake Brewhouse & Supperclub
Features
Top picks for gifting a foodist experience to someone special this year.
2016 Sexy Chef Calendar produced by Travail
First Looks
What happens when a go-big-or-go-home owner just decides to go home?
Plates of food at Eastside restaurant in Minneapolis, Minnesota
Features
Meet the newest way to drink local.
Keith Mrotek mixing a cocktail at Norseman Distillery in Minneapolis, Minnesota
Features
Dashfire Bitters and Eleven Wells Spirits on keeping the digestion party going, plus tasting spirits at Surdyk’s, Dec. 4–5.
by Dana Raidt
A martini
Features
Go whole hog on your charcuterie board with the help of GYST Fermentation Bar.
by Dana Raidt
Charcuterie board with meats and cheeses
Features
The most surprising trend during the past year has to be the arrival of crudo.
A plate with crudo
Features
Let's be honest, the crust is everything. Keen Eye Coffee shows you how to nail it. (Oh, and there's vodka.)
by Dana Raidt
Pumpkin pie
Features
We ate all five new standard double cheeseburgers in one afternoon, picked a best, and you can, too.
Editors eating burgers for the 2015 Burger Crawl
Features
Your guide to the 13 best restaurants to open in the Twin Cities this year.
Features
This Reuben from Best New Restaurant Co-op Creamery Café can be yours at home—with a little work, of course.
by Dana Raidt
Features
Skip the frozen pizza and make your own pie at home with a new made-to-roll crust.
Minnesota-made True Dough