Sphere Magazine October 1974 features one of my favorite truly American foods, wild rice. Read on for a dozen ways to prepare it this fall.
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What’s better than stone ground cornmeal from a 150-year-old historic mill? Graue Mill near my home produces the best cornmeal and whole wheat flour.
If you have to ask what a kringle is, you are probably not from the Midwest. And if you know what a kringle is, you know you want one from Racine.
Did you know that today, September 12th is National Chocolate Milkshake Day? I didn’t either, but it’s a great excuse to make one, right?
After recovering from the excitement of the Paul McCartney concert, it was time to start cooking again. Finnish cooking, that is!
I’ll find any excuse to bake with my favorite cardamom bought in Finland, including these dainty little cookies to have with ice cream this summer.
Lavender is one of the world’s oldest herbs with many uses, including these fragrant and delicious Lavender-Honey Scones.
Why make an ordinary banana split when you can make a Banana Split Swirl Cake from a cooking competition?