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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.

Alan Page’s ‘Baking Up Love’ draws on his joy of baking with his grandchildren

Alan Page’s ‘Baking Up Love’ draws on his joy of baking with his grandchildren

NFL Hall of Famer, former Vikings player and former Minnesota Supreme Court Justice Alan Page talks about his new book, “Baking Up Love,” a story he wrote with his daughter, Kamie Page, about a girl who bakes with her grandpa.
by Tom Crann and Lukas Levin

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Appetites: Braised beans make a hearty, versatile meal for chilly days

Appetites: Braised beans make a hearty, versatile meal for chilly days

Award-winning cookbook author Beth Dooley says that if you’re looking for a hearty, filling meal for these cold Minnesota nights, beans are your best bet. She offers her recipe for Braised Dark Greens with Beans.
by Tom Crann and Lukas Levin

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Appetites investigates: Was Chicago Mix actually invented in Minnesota?

Appetites investigates: Was Chicago Mix actually invented in Minnesota?

It’s called Chicago Mix: that curious mixture of savory and sweet popcorn, the candy-coated mixed with the cheesy. But despite the regional name, there are claims that Chicago Mix originated in Minnesota.
by Lisa Ryan

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Thanksgiving recipes from Minnesota’s best culinary minds

Thanksgiving recipes from Minnesota’s best culinary minds

For Thanksgiving this year, we asked some of Minnesota’s best culinary minds — many of them regulars on Appetites — to share what they’re thankful for this year and some dishes you can add to your Thanksgiving menu.
by Tom Crann, Ngoc Bui, Matthew Alvarez and Lukas Levin

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Flint corn: the Indigenous staple crop making a comeback

Flint corn: the Indigenous staple crop making a comeback

Flint corn — it’s the kind used to make hominy and cornmeal. It’s been a staple for Native communities in Minnesota for centuries but through colonization it’s been removed from Indigenous stewardship and care. Now, it’s making a comeback.
by Tom Crann and Heidi Raschke

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Mash-up ideas to try at home: Dulce de leche french toast and ceviche tacos

Mash-up ideas to try at home: Dulce de leche french toast and ceviche tacos

They’re unexpected combinations that can be very tasty: culinary mash-ups. Think taco burgers, Greek egg rolls or Buffalo chicken anything. Cookbook author Amalia Moreno-Damgaard said they are a modern trend — not to be confused with fusion cuisine — and she shared recipes for mash-ups you can try at home.
by Tom Crann and Ngoc Bui

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At Bebe Zito, they put the scream in ice cream for Halloween

At Bebe Zito, they put the scream in ice cream for Halloween

On Halloween, we think of candy, of course. But that’s not the only sweet treat for the holiday. Ben Spangler and Gabriella Grant want you to scream for ice cream on Halloween. The owners of Bebe Zito are the masterminds behind the inventive ice cream flavors and otherworldly creations available at the shop’s four Twin Cities locations.
by Tom Crann and Heidi Raschke

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Tinned fish: ‘Affordable luxury’ makes its way into wine bars and dinner parties

Tinned fish: ‘Affordable luxury’ makes its way into wine bars and dinner parties

Canned tuna — and maybe salmon if you could find it — have long been a pantry staple. But now a wider variety of fancy tinned fish is showing up at wine bar menus and at trendy parties.
by Tom Crann, Ngoc Bui and Heidi Raschke

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