Springtime in the kitchen with an asparagus and leek tart

Asparagus, Leek and Gruyere Tart. Photo by Meredith Deeds * Special to the Star Tribune

Celebrate the new season with puff pastry topped with leeks, Gruyère and a favorite vegetable.

Be bold and roast a whole head of cauliflower

Whole Roasted Cauliflower With Parsley Pesto.

A roasted cauliflower can be topped with a variety of sauces for additional flavor and color.

If there are CSA signups, it must be spring

CSA farm directory is available It must truly be spring! The Land Stewardship Project’s 2017 Twin Cities, Minnesota and Western Wisconsin Region CSA Farm Directory…

"The Perennial Plate" filmmakers plan new series, on immigrants

The Minnesota team uses Kickstarter to fund its latest effort to bring films to Facebook.

Wayzata restaurant openings show a hunger to dine out in the suburbs

So far this year, an estimated 700 new restaurant seats are coming in, and the boom shows no signs of slowing.

Key to Sunday wine sales: Listen to the customer

Three wine-store owners plan carefully with increased competition and extra hours for sales.

A tale of nut allergies and a snack that doesn't need them

From no nuts to "Nots," this family found a tasteful way around a problem snack food.

Make a dinner of stuffed portobellos

Beyond the appetizer, these fungi tap into sweet potatoes and kale for a filling option for mealtime.

Lynne Rossetto Kasper, by the numbers

21: Years that Kasper has hosted “The Splendid Table” 400: Public radio stations that broadcast “The Splendid Table” 725,000: Weekly listeners of…

Minnesota food world reflects on Lynne Rossetto Kasper's cookbooks

“What makes Lynne’s books so great isn’t just the excellent recipes and the wealth of knowledge displayed in them, but the way she immerses the…

Recipes from Lynne Rossetto Kasper

Pasta, of course. A festive rice pudding, just in time for Easter. And, yes, garlic bread.

More Q&A with Lynne Rossetto Kasper

The conversation continues, with opinions on cookbooks, kitchen colors, "The Splendid Table" back story, and more.

Chicken soup FAQs

Why a whole chicken?The combination of fat and gelatin-rich bones therein will give you the best shot at the most flavorful broth that, ideally,…

Chicken Soup 101: Start with whole bird

How to make a simple soup worth crowing about.

Time to vote in Ultimate Minnesota Beer Bracket Championship round

It's been a heck of a journey to arrive at this final matchup, which we never could have expected in our wildest dreams.

McKinney Roe owner taking over former Masa space on Nicollet Mall

The Southern-inspired operation, with a major wines-by-the-glass component, will open in November. The menu, like the restaurant's name, is still in development.

Burger Friday: Have it your way at the Hilltop in Edina

A design-your-own burger is the menu's most popular feature at the Johnson family's sharp remake of their Eden Avenue Grill.

Wine of the Week: 2014 Chateau Cailleteau Bergeron Côtes de Blaye

2014 Chateau Cailleteau Bergeron Côtes de Blaye Really good, nicely priced Bordeaux reds continue to hit local shelves and restaurant lists. One major stalwart is…

Recipes: Long-Cooked Hard-Boiled Eggs With Spinach, and Persian Haroset

Long-Cooked Hard-Boiled Eggs With Spinach Serves 12 to 16. Note: From “King Solomon’s Table,” by Joan Nathan. • 12 to 16 eggs • 4 tbsp.…