JANUARY-FEBRUARY 2013 TABLE OF CONTENTS

edibleTwinCitiesJanuary-February2013.inddFEATURES

SPECIAL FOCUS—FIRST PERSON:
FOOD, FROM A PERSONAL POINT OF VIEW

Unplugged
How living off the grid changed the way she cooks.
By Carol J. Butler

Spice Girl
Why she loves Penzeys Spices.
By Becky Poss

Growing
Community gardener grows in several ways.
By Sarah Tieck

Winter Food Finds Up North
Local foodie discovers plenty to eat on the Iron Range—no matter what the season.
By Sarah Johnson

DEPARTMENTS

NEWS & TRENDS
Seward’s new book, Mississippi Market now delivers, and more.

LIQUID ASSETS
From the Glass to the Bottle
Try a hybrid wine experience at Stillwater’s Domacin.
By Kelli Billstein

NOTABLE EDIBLES
The Smart Food Dinner Club
Mindful of sustainability, dinner club eats ‘lower on the food chain.’
By Ann Burckhardt

EDIBLE TRADITIONS
Oh! Oxtails!
Cooking snout to tail for a sublime stew in winter.
By Beth Dooley

The LAST BITE

RECIPES

Oxtails with Stout and Onions
Caprese Lasagna
Quinoa Taco Salad
Bavarian Pork and Sauerkraut
Pureed Cauliflower
Stroganoff
Coconut Curry Sauce
Pasta Sauce

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