Midwestern Port Wine Cheese: Cheese You Can Eat With a Spoon
Chef and cookbook author Amy Thielen’s recipe for a tangy rhubarb custard pie.
The Ojibwe people of northern Minnesota are sustained by the real wild rice, which they harvest by hand and dry over fire
These lessons include homemade sponge cake, bread croutons, and much more
A look into the lives, and kitchens, of the Finns who've kept their Scandinavian heritage alive for over a century in northern Minnesota
Eaten throughout Finland as a snack during the traditional afternoon coffee break, these pastries consist of a simple rye flour … Continued
In Minnesota’s “Finnish Triangle,” vispipuuro, a sweet, whipped, pudding-like porridge, is sometimes made with a tart wild fruit called the … Continued
In this buttery, creamy side dish, dry white vermouth and freshly grated horseradish help to make wintry cabbage lively and … Continued
The author’s creamed spinach is an ultra-fine, silky version of this traditional staple, puréed with parsley leaves for a vivid … Continued
A roast of fresh pork belly is common fare both in Finland and in the American Midwest. The author slow-roasts … Continued
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