Recent content from Lee Svitak Dean
The author looks at our culinary past and asks, who does history remember? Not every cook gets equal billing, and that especially relates to women.
Finding FreedomBy Erin French. (Celadon Books, 304 pages, $28.)This account from Erin French, the owner/cook of the Lost Kitchen restaurant in Freedom, Maine, may be…
In his new book, chef Marcus Samuelsson starts the conversation about Black food.
Chef Magnus Nilsson has a lot to say in his book about the world of restaurants.
The American Swedish Institute has your holiday meal covered.
After 40 years and countless recipes, the Star Tribune's Taste editor says goodbye.
Owners hope that sunsets, green space and dinner will expand the seasons at the longtime ski and snowboard area.
Extra time in the kitchen meant an opportunity to learn a new skill.
While others think of notebooks and pencils (or Zoom and computers) post-Labor Day, we in Taste have a different focus: We’re all about the cookies.…
WILL NEED A COUPLE INCHES ON TOP TO EXPlain