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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: Stars of the spring harvest

Appetites: Stars of the spring harvest

It's been a slow start to the growing season, but now we're in the swing of things at farmers markets around the region. Two stars of the spring harvest are asparagus and morel mushrooms.
by Tom Crann

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Appetites: Inside the newly expanded Cossetta's

Appetites: Inside the newly expanded Cossetta's

Cossetta's has long been one of the biggest names in Italian food in the Twin Cities, and it has just gotten a lot bigger. The new pastry shop is the new crown jewel of the expansion, says the Heavy Table's James Norton.
by Tom Crann

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Appetites: It's cool NOT to cook

Appetites: It's cool NOT to cook

The pressure to cook is enormous. For people who don't cook, it can be shaming. Hold your head high, non-cooks. You fulfill a role not yet acknowledged in this country.
by Tom Crann

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Appetites: Hot restaurant designs transform mere meals into dining experience

Appetites: Hot restaurant designs transform mere meals into dining experience

Restaurants design in many ways is like service: when it's good, you don't notice the nuances. But when it's bad, it can be glaring. Good restaurant design can turn a mere meal into a dining experience.
by Tom Crann

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Appetites: Snow puts a freeze on spring dining

Appetites: Snow puts a freeze on spring dining

Unrelenting snow and sleet have made late April feel like February, and that means a seemingly endless winter for local diners who seek out seasonal food from our region.
by Tom Crann

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Appetites: What's new in concessions in Minneapolis parks

Appetites: What's new in concessions in Minneapolis parks

It used to be that snack options at local parks were limited to popcorn and ice cream. Now, concessionaires at several city parks offer various goods from lattes and lemon-ginger scones, to tap beer and fresh oysters.
by Tom Crann

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