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Food and Drink

How to preserve summer bounty

The farmers markets last only a short time, but you can preserve the taste of summer. Tips on pickling and making jams and jellies as well.

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Authentic American fare

We'll hit the road on a quest to find out-of-the-way restaurants, diners and food stands with Michael Stern, a regular with his wife Jane on MPR's Splendid Table and co-author of a guide to regional eateries.

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Recipes from Kitchen of Light

Two recipes from Kitchen of Light: New Scandinavian Cooking with Andreas Viestad.

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Kitchen of Light: Scandinavian cooking goes gourmet

Scandinavian cooks have always been blessed with a backyard full of world-class ingredients -- from Norwegian salmon to mountain-raised lambs to berries sweetened by 24-hour-a-day summer sunlight. But despite these natural assets, Scandinavian dining has only recently made the transition from home-cooking to fine cuisine. Oslo-based food writer Andreas Viestad talks about Scandinavian cooking with MPR's Lorna Benson.

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Grilling for the weekend

Memorial Day weekend, the figurative beginning of summer means more grilling outdoors. An author who spends his time searching new and inventive ways to barbecue shares his ideas on Midmorning.

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Ideas for busy cooks

Tired of cooking during this busy season? Anticipating a houseful of guests? Food columnist and cookbook author Beverly Mills has advice on how to cook meals that don't require a lot of time to prepare. She's the author, with Alicia Ross, of Desperation Entertaining and Desperation Dinners. They write a syndicated column, also called "Desperation Dinners."

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More Thanksgiving tips

Conversation with Lynne Rossetto Kasper on cooking the feast continues.

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Cooking for Thanksgiving?

Lynne Rosetto Kasper, host of MPR's "The Splendid Table," stops by our studios to answer your last-minute cooking questions.

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New organic food labels take effect

After years of debate, new federal standards for organic foods take effect this week. While many hail the USDA certification process, others say the new labels are unnecessary and will confuse consumers.

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Choosing fall menus

We talk about fall menus with The Splendid Table's Lynne Rosetto Kasper.

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