The Rhubarb Festival will not be as big and splashy as it used to be. It will happen at the Stella Maris Academy on the Holy Rosary campus, 2802 E. Fourth St., Duluth, from 10 am to 3 pm June 25. Last year, the event took place at the Coppertop Methodist Church. Years before COVID, … Read more
Thin cuts of steak such as flat iron and hanger are great for weeknight meals because they’re full of flavor and cook up fast. But a flavorful spice rub and quick marinade easily elevate the meat to a meal worthy of a special occasion. Pairing it with a simple side of partially mashed chickpeas will … Read more
It’s a little early right now for tomatoes, but my local grocery store has somehow come into a stock of wonderful ones. They are rainbow-hued, brilliantly misshapen orbs that fully sock you in the face with flavor, providing the illusion of peak summer while the rest of the temperate Northern Hemisphere catches up. When I … Read more
If you still believe mezcal is a joke with a worm as the punchline, it’s time to catch up. With celebrity fans (LeBron James, Bryan Cranston and Aaron Paul have launched their own brands) and billions of dollars in sales, mezcal is now the planet’s second fastest-growing spirit, according to the Distilled Spirits Council of … Read more
Crab Demos was the signature appetizer dish at Stanley Demos’ Coach House restaurant in Lexington. Now you can make it at home with this recipe. Elizabeth “Tootsie” Nelson READ MORE Tasting the Past: Recipes from closed Lexington restaurants Lexington loves local restaurants and reminiscing about favorite dishes from closed dining spots we wish to taste … Read more
The Memorial Day weekend is considered the unofficial start of summer, which means it is also a time when families tend to gather together more frequently. It might also be a good time to let members of the MIO Coalition help you to create some memorable meals with Made in Oklahoma ingredients. Fresh-baked bread is … Read more
Western cooks too often go too light on fresh herbs, treating them more as garnish than flavoring. We prefer the Thai approach, which uses ingredients such as basil, mint and cilantro by the fistful. Take Thailand’s chicken-and-basil stir-fry — gai pad krapow — which piles on basil, adding sweetness balanced by just a touch of … Read more
FULL PLATE Add toasted bread, a green salad or both to make this delicious shrimp a satisfying meal. Photo: JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY SEAN DOOLEY, PROP STYLING BY CATHERINE PEARSON THE CHEF: MELISSA RODRIGUEZ Drawing: Michael Hoeweller Her Restaurants: Mel’s, in New York City; Al Coro and Discolo, both … Read more
Peru’s lomo saltado is fusion cooking at its easiest and most approachable, a quick stir-fry of soy-marinated beef, tomatoes and hot peppers that reflects the country’s cultural — and culinary —influences, from Incan farmers to Chinese immigrants. Ancient settlers in the Andes Mountains cultivated peppers and potatoes. Spanish colonizers introduced beef and sheep. Centuries later, … Read more
The olive nut spread recipe from the Saratoga Restaurant near the corner of High and Euclid in Lexington is rich and savory with cream cheese and mayonnaise. Janet Patton jpatton1@herald-leader.com READ MORE Tasting the Past: Recipes from closed Lexington restaurants Lexington loves local restaurants and reminiscing about favorite dishes from closed dining spots we wish … Read more