|So many pumpkins, just one season|
|So many pumpkins, just one season|
Ah, mid-autumn. The time of year best marked by your level of annoyance with people who are still talking about how great it is that pumpkin lattes are back. But savvy foodies know there are so many more interesting uses for this in-season squash than as a syrupy synthetic shot in your morning coffee.
Wikimedia Commons So many pumpkins, just one season
|You know what it is, but do you know where to get it?|
Admittedly, we're not exactly on par with Canada when it comes to the availability of poutine. In fact in Quebec, where the dish is said to have originated, you can order a side of the cheese-curd and gravy-covered fries at any McDonald's. We'll probably never get to that point (do we really want to?), but quite a few Twin Cities restaurants have poutine on the menu, and among those are some really fantastic standouts.
Maybe we're too cynical.
Crookshank Company Amaize Sweet Corn actually looks like the promotional pictures.
We rolled our eyes when the Idaho-based, sweet corn breeder and producer Crookham Company sent our office a few ears of "Amaize" sweet corn with a note claiming it's caused a taste-tester to propose marriage to farmers. We grimaced while reading a statement from the company's president, George Crookham, claiming the corn "takes us beyond what we thought a sweet corn could be." And we crumpled up the sheet when we read the words "sweet corn nirvana."
Then we took a bite and discovered, to our chagrin, that it truly is dessert on a cob.More »
CNN and BBC switched their 24-hour coverage from Japan earthquake to Libya last week, but the hardship for survivors is far from over. Behind the news coverage of the nuclear crisis in Fukushima are hundreds of families in evacuation shelters, as well as farmers and business owners who will never be able to run their lives like they used to. Even if we don't see it on TV, thousands are still living in shelters and lack access to basic needs like food, heat and running water.
Wakame Eat sushi, help earthquake victims
To help the survivors of Japan earthquake and tsunami, Origami, Origami West, Wakame, and Nami have joined forces to raise money for the relief effort.
Recently, the Hot Dish received a letter from a reader suggesting an article on banchan, the little dishes that automatically appear on tables at Korean restaurants.
Kei Terauchi Korean meal is never complete without banchan
I find that whole process alienating, since I have no idea what I am getting, or what to do with it. Do I use the kimchi as a condiment? What did they do to those sprouts? What do I do with this food?
To answer these questions, we went on a chili- and garlic-laced mission to find out what banchan is all about.
Want to impress your Thanksgiving guests with some of the best--and, at times, hardest to get--cheeses in the country? The two cheeses produced by Uplands Cheese in Dodgeville, Wisconsin, fit the bill: the extra-aged Pleasant Ridge Reserve was recently named Best in Show at the American Cheese Society's annual competition (that means they whupped 1,400 other cheeses), and the creamy Rush Creek Reserve, a smooth, mild cheese wrapped in spruce bark, is perfect for scooping.
We're thankful for cheese
If you drove all the way up to Robbinsdale and found the lines too long for a table at the new gastropub, Travail, your next best bet is to head down the block to the cozy Nonna Rosa's.
Travail too busy? Try Nonna Rosa's next door.
It's not the kind of restaurant that's necessarily worth the drive, as it doesn't so much distinguish itself from other metro area Italian joints, but the new-this-summer restaurant is good enough to be a boon for those in the the neighborhood.More »
What would I have to do to get a little tandoor in my kitchen, to supplement the workhorse Caloric? I could cook up skewered meats and puffy disks of hand-patted naan, while warming up the whole house with the oven's 900-degree heat. Or, I suppose, I could just go back to this new Minnetonka eatery for an order of its chicken tikka.
Treating yourself to chicken tikka.
The best thing to come out of France's colonization of Vietnam is, arguably, the banh mi. The pitch-perfect sandwich marries a pillowy, delicately crusted baguette with meat (often pork) or mock meat, pickled and fresh veggies (carrots, cucumber, and usually cilantro), and a generous swipe of mayonnaise. And, best of all, banh mi are super cheap: nearly always less than $5. While I'm a fan of the ones at Jasmine Deli and Saigon, I'm currently enamored with one from Minneapolis's newest street truck:
Crowning a new banh mi king!