Columnist/Reporter | Dining and Food

Rick Nelson joined the staff of the Star Tribune in 1998 and is the newspaper's restaurant critic. He is a Twin Cities native, a University of Minnesota graduate and a James Beard Award winner. 

Nelson and Taste editor Lee Svitak Dean are publishing "The Great Minnesota Cookie Book: Award-winning recipes from the Star Tribune's Holiday Cookie Contest" (University of Minnesota Press) in October 2018.


Take a seat, soak up the summer at these 15 Twin Cities patios

The coronavirus has made the patio an essential restaurant asset.


7 Twin Cities drive-in restaurants to visit right now

It's an ideal time to take a drive into the local carhop culture.


Restaurant roll call: High-profile restaurant closings continue

What's open, what's closed and what's still to come in the Twin Cities and beyond.


Meet the Twin Cities baker who tackled 100 recipes over 100 consecutive days

A teacher followed his own lesson plan to improve his baking skills, one recipe — and one day — at a time.


5 best things our food writers ate in the Twin Cities this week

Food writers Rick Nelson and Sharyn Jackson highlight the favorites of their weekly dining experiences.


Four leading Twin Cities chefs discuss the future of their restaurants

From the challenges of the pandemic to their hopes for their restaurants, chefs open up during a tough time for the industry.


5 best things our food writers ate in the Twin Cities this week

Food writers Rick Nelson and Sharyn Jackson highlight the favorites of their weekly dining experiences.


Here's the story and the recipe behind the ultimate in summer salads

This salad is a highlight from what may rank as 2020's most useful new cookbook.


These Twin Cities farmers markets are open or will be opening in the next week

As the growing season progresses, more and more farmers markets are up and running in the metro area.


5 best things our food writers ate in the Twin Cities this week

Food writers Sharyn Jackson and Rick Nelson highlight the favorites of their weekly dining experiences.