Recent content from Beth Dooley
Winner, winner, saucy chicken dinner
A cast-iron skillet is ideal for browning chicken thighs and whisking up a variety of sauces.
These bowls embrace whole grains for Earth Day
Climate-friendly Kernza is making its way into home kitchens and school lunch programs.
Have toast for dinner, but make it fancy
The key to good bruschetta: good bread and good olive oil. The rest is up to you.
The recipe that will get you hooked on tofu
Oven-roasted until crispy, it's even better when fresh Minnesota-made tofu is used.
A dozen ways to devil your eggs
Once you master the basic technique and recipe, the flavor combinations are endless.
Wild mushrooms are available near you, no foraging required
This recipe for mushroom stew highlights meaty, umami-filled wild mushrooms cultivated by local farmers. And they're in stores near you.
4 recipes for a traditional St. Patrick's Day meal, and there's no corned beef in sight
If you're celebrating like they do in Ireland, you'll be cooking salmon, colcannon, cabbage and soda bread.
Breadcrumbs (yes, breadcrumbs) are the star of this pasta dish
With an assist from quality olive oil, garlic and herbs, the recipe for this simple Italian staple will be in your regular dinner rotation.
A simple — and delicious — carrot cake
This classic recipe gets much of its sweetness from root vegetables — and the cream cheese frosting.
Among the many uses of millet? Polenta
The ancient cereal grain is a nutritional (and delicious) powerhouse that adds texture and flavor to meals and baked goods.