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Appetites®

Every week, we bring you local and regional food and drink news, trends, reviews, flavors, recipes and advice. Appetites airs every Wednesday on MPR News' All Things Considered with host Tom Crann.

Appetites: Potato cakes and camel meat stand out on trip to Grand Forks

Appetites: Potato cakes and camel meat stand out on trip to Grand Forks

If you’re road tripping this summer, you may be looking for good eats beyond the Twin Cities, and there’s always a hidden gem if you know where to look. Guidebook author Amy Rea recently spent 24 hours in Grand Forks and wrote about it for foodie newsletter Heavy Table.
by Heidi Raschke, Tom Crann and Lukas Levin

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TV show takes Minnesota chef to Guatemala, where women are preserving tortilla tradition

TV show takes Minnesota chef to Guatemala, where women are preserving tortilla tradition

We’ve been hearing more and more about corn in the food world. Amalia Moreno-Damgaard, chef and Appetites regular, says there’s more to the story.
by Tom Crann, Ngoc Bui and Josh Cobb

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Appetites: The best way to find and cook wild mushrooms

Appetites: The best way to find and cook wild mushrooms

It’s prime season for mushroom foraging, but why risk the poison ivy says Appetites regular Beth Dooley, author of “The Perennial Kitchen.” She said you can pick up all kinds of wild mushrooms at your nearest farmers market — and she’s got plenty of tips for how to cook them, too.
by Tom Crann and Lukas Levin

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Appetites: Amateur baker brings a slice of Minnesota to the Great American Baking Show

Appetites: Amateur baker brings a slice of Minnesota to the Great American Baking Show

An amateur baker from greater Minnesota made it to the finals on the Great American Baking Show, but not without bringing a piece of Minnesota with her.
by Tom Crann and Lukas Levin

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Doing dim sum right: A brunch connoisseur shows a newbie around

Doing dim sum right: A brunch connoisseur shows a newbie around

You may think of eggs Benedict and mimosas when it comes to brunch — but what about shrimp dumplings and tea? That’s what dim sum is all about. And MPR News reporters Nicole Ki and Kyra Miles went out to find the best dim sum in town.
by Nicole Ki, Kyra Miles, Lukas Levin and Ngoc Bui

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Feel like the restaurant industry is failing? It may just be moving

Feel like the restaurant industry is failing? It may just be moving

The gut punch of losing a favorite dinner spot and the constant drum beat of restaurant closure news can make it feel like the industry isn’t doing well. But a new report suggests that might not be entirely true.
by Emily Reese and Lukas Levin

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After long detour, Chef Sameh Wadi revives Saffron, the restaurant that never left his mind

After long detour, Chef Sameh Wadi revives Saffron, the restaurant that never left his mind

After shuttering Saffron nearly eight years ago, Chef Sameh Wadi went on to World Street Kitchen and Milkjam Creamery in Minneapolis. Now, he’s ready to return to his roots.
by Tom Crann, Lukas Levin and Ngoc Bui

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Appetites: Sisters bottle up mom’s ‘magic’ chutney recipes

Appetites: Sisters bottle up mom’s ‘magic’ chutney recipes

On Mother’s Day, many celebrate the mother figures in their lives with flowers or by cooking a meal. Sisters Yasameen and Sheilla Sajady have been celebrating their mom, Fatima, with their sauce company, Maazah, and sharing the “magic” of her chutney recipes.
by Tom Crann and Ngoc Bui

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Appetites: As team elevates play, Wolves head chef elevates arena menu

Appetites: As team elevates play, Wolves head chef elevates arena menu

Basketball fans headed to the Target Center have seen the quality of play from the Timberwolves improve over the past couple of years. It just so happens that the fan dining experience also has made an Anthony Edwards-esque leap.
by Tom Crann, Josh Cobb and Ngoc Bui

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Appetites: Flaky and puffed with air, popovers are a Passover staple

Appetites: Flaky and puffed with air, popovers are a Passover staple

Thousands of popovers push through the doors at Yum! Kitchen and Bakery every year during Passover. MPR News Host Tom Crann talks with Yum co-owner, Patti Soskin on how they’re made and why they’re such a versatile Passover pastry.
by Tom Crann, Ngoc Bui and Lukas Levin

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