Recent content from Lee Svitak Dean
Rene Redzepi, whose restaurant frequently has been rated the world's best, brings the chemistry lab into the cook's favorite room.
The shoulder season of picnics and dining al fresco is upon us as we shift back into autumn — and indoor — rituals.
Concern from fellow foragers and health experts prompted the recall of "Tales from a Forager's Kitchen."
There's a good reason this classic dish has been a favorite for more than a century. It's good.
With 99 days between Memorial Day and Labor Day, there's time to explore the universe of cooking outside.
A new book on regional "Untamed Mushrooms" focuses on 13 edible ones that are easy to identify.
The award season is upon us, a glorious time for both cooks and those who read cookbooks like novels. This year, two local books are honored.
An international crowd converges this month in the Twin Cities to lead the way.
A new exhibit at the Textile Center in Minneapolis highlights an innovative collaboration between female artists and women in the culinary field.
Everyone has to eat, and it's often from the humblest of objects. Artists have celebrated the form for centuries.