Lee Svitak Dean | Star Tribune
Taste editor | Food

Lee Svitak Dean is food editor at the Star Tribune. She has written about food since 1982 and was formerly a copy editor. As an editor who also writes for the Taste food section, she handles content related to home cooking, restaurants, wine, beer and spirits, nutrition and food trends.

"Svitak Dean grew up in Minneapolis and has a master's degree in journalism from the University of Minnesota. She is the author of two cookbooks, "The Great Minnesota Cookie Book" (with Rick Nelson, 2018) and "Come One, Come All: Easy Entertaining With Seasonal Menus"" (2010).


Plant-based meats find a place at the table in new book

A new book focuses on DIY meat alternatives to make at home.


An unexpected guest arrives at the dinner table of a family celebration

When a family gathered to celebrate a special occasion, the dinner table was the place to be.


Hotlines at the ready for Thanksgiving questions

There are no silly questions when it comes to cooking the biggest meal of the year. Just ask these experts.


Hotlines at the ready for Thanksgiving questions

There are no silly questions when it comes to cooking the biggest meal of the year. Just ask these experts.


All hail the new green bean casserole

The classic dish gets an update for the modern cook.


Go behind the scenes at Taste's Holiday Cookie Contest

Readers asked for a print edition of all the recipes that have won recognition in the Star Tribune Holiday Cookie Contest. Now the cookbook is here.


Noma's Nordic cuisine pioneer (and microbe lover) headed to Twin Cities

Rene Redzepi, whose restaurant frequently has been rated the world's best, brings the chemistry lab into the cook's favorite room.


Celebrate the close of summer with a Labor Day picnic

The shoulder season of picnics and dining al fresco is upon us as we shift back into autumn — and indoor — rituals.


Minnesota Instagram star's cookbook recalled for possible toxic ingredients

Concern from fellow foragers and health experts prompted the recall of "Tales from a Forager's Kitchen."


Want a crowd-pleaser at a picnic? Make everyone's favorite, deviled eggs

There's a good reason this classic dish has been a favorite for more than a century. It's good.