MINNEAPOLIS -- Tao Organic Cafe has been holding court on Hennepin Avenue in Minneapolis for more than a half-century, but it never gets old for Dan Buettner.

“You’re in for a real treat,” he said while ordering two Tao bowls, each rich with beans, rice, ginger-kissed vegetables, sesame seeds and a heaping side of enthusiasm. “This is ...Read more

LOS ANGELES — Ari Kolender knows oysters. His two seafood restaurants — Found Oyster in East Hollywood and Queen's Raw Bar & Grill in Eagle Rock — serve tens of thousands of oysters a week. Between them they've sold well over a million oysters, splayed in platters over ice, tucked into towers of seafood, served raw, grilled or fried (even ...Read more

Chicken roasted with apples and fennel, a perfect fall pairing, is both weeknight simple and dinner-party worthy.

Seasoned with rosemary, thyme and sage and drizzled with olive oil, the chicken turns tantalizingly crisp while the rendered fat bastes the onions, apples and fennel until they’re meltingly tender.

You want a good sharp apple, ...Read more

I'm not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday.

The highly seasoned sausage made from ground pork, vinegar and dried Mexican chiles is one of my favorite proteins. From dips to soups to eggs and poppers, it adds a flavor bomb...Read more

My poor wife cannot eat fish. Shellfish is fine, but she has an intolerance to fish that swim.

It’s actually an intolerance to a specific protein in the muscle that allows fish to propel themselves through the water, and it’s more common than you might think — especially because you probably just heard about it for the first time now.

...Read more

While eggs offer plenty of protein, you can make a satisfying, high-protein breakfast without them. This breakfast bowl includes black beans, yogurt and Monterey Jack cheese, providing plenty of protein to keep you feeling full and energized throughout the morning.

High-Protein Black Bean Breakfast Bowl

Serves 3

Active Time: 15 minutes

Total...Read more

Snack boards are my never-fail, super-easy appetizer — and a clever way to serve dinner on busy nights. Take this Halloween snack board, for example: It’s perfect for a party (when we’re not in a pandemic, of course), but doubles as a quick meal before trick-or-treating that will delight kids and adults alike. This ...Read more

Muffins are often served as a breakfast time treat, but I like them any time of day or evening. Slightly moist and crumbly, muffins are my kind of comfort food.

These spiced pumpkin muffins are rich, golden orange nuggets of pumpkin goodness. The pumpkin pie spice reminds us of harvest time. These spiced gems are further enhanced with ...Read more

I enjoy Brussels sprouts several times a week during this time of year. I roast them in the air fryer, shred them for salads, skewer them on the grill, puree them into soup, and include them in sheet-pan dinners. My only hesitation about serving these beautiful orbs is when a sister visits, mostly because I can’t remember which one of them ...Read more

Are you craving ice cream but watching your calories, sugar, or fat intake? Good news — there are plenty of lighter options that satisfy your sweet tooth without derailing your health goals.

Frozen yogurt is a classic alternative, offering less fat than traditional ice cream. Choose plain or low-sugar varieties and top with fresh fruit ...Read more

​​If you’re anything like me, after a long day of apple-picking you want to make something delicious with the bounty you brought home — without spending hours in the kitchen. That said, if you love the flavor of apple pie but don’t feel like fussing ...Read more

“Well, well whiskey, looks like we meet again ...”

With a line from one of his songs, country music star Dierks Bentley on Sept. 24 serenaded a room full of fans at Green River Distillery who came not just for the music but for the whiskey.

Bentley introduced the latest expression of his ROW 94 bourbon, produced at Green River, in a most ...Read more

Dinner is different with the arrival of autumn. Afternoon shadows lengthen, the air chills with scents of damp earth as leaves turn gold and red, and we turn away from the grill and toward the stove.

In a glorious farewell to summer, the harvest is at its peak. Stroll the farmers market aisles piled high with a collision of seasons — the ...Read more

This happened a few weeks ago, so I don’t remember who it was that broke my heart.

We were at the beach, and it was this other person’s — whoever she was — turn to make dessert. She chose to make brownies, and put a box of brownie mix on the shopping list.

I said, “You know, we could make our own brownies.”

She said, “From ...Read more

In early September, the Trump administration’s Make America Healthy Again Commission released a highly anticipated roadmap for improving the health of the nation’s children. Many within the MAHA movement hoped this would be a turning point: a chance to advance meaningful action on pesticides, healthy food and organic and regenerative ...Read more

In a world that often seems to be teetering on the edge of chaos, what hope is there for defenseless fish?

The Atlantic cod off the eastern coast of Canada were once such an abundant resource that their dried flesh helped drive the colonization of the Americas, spawning local delicacies from Spanish bacalao to Jamaican ackee and saltfish. ...Read more

This one-skillet dish combines tender, flaky salmon with crisp, garlicky broccoli and bell pepper, all cooked in one pan for easy prep and cleanup. Packed with lean protein, omega-3s and a generous serving of veggies, this is one recipe you’ll want on repeat!

One-Skillet Garlicky Salmon & Broccoli

Serves 4

Active Time: 20 minutes

Total ...Read more

Rough-skinned and oddly shaped, jicama is rather humble looking. A peek inside reveals a creamy white flesh with the crisp and juicy texture of a pear and the mild sweetness of a water chestnut.

The folklore

Also known as yam bean or Chinese potato, jicama remains a popular ingredient in global cuisine, known for its ...Read more

I am a noodle lover and this one is a favorite of mine. This is a fun recipe cooked in the wok or a deep skillet. Years ago, I worked with Chuck Williams of Williams-Sonoma on how best to describe the act of stir-frying — which is easy if you follow the directions. Remember that fresh noodles cook much faster than dried ones so be careful not ...Read more