Food & Drink

A bottle of Pa's Sauce and Such Barbecue Sauce

It’s been more than seven years since Steve Trusten of White Bear Lake started a journey that would change his life. While caring for one of his grandchildren, Trusten began exploring avenues that would allow him to also work on other projects. He started making his own barbecue sauce.

You may have noticed a warm new glow along Whitaker Street in the space formerly occupied by Roadside Pizza.

In Minnesota, every conversation starts with the weather. Good or bad, it is our civic duty to pay homage to Mother Nature’s supremacy. So let’s get it out of the way. Yes, this is winter, it’s cold and we are allowed to complain.

It’s fascinating to note how geographically disparate cuisines invent the same thing at the same time. In this case, we’re thinking about rolls.

Consume that festive fowl this Thanksgiving in more ways than one.

Cranberries are a familiar, even essential, part of a traditional American holiday meal, but they’ve been unfairly pigeonholed, relegated to the winter months to serve as a mere condiment to more “important” dishes. These tart little gems deserve year-round notice, if not reverence.

By the time the holidays roll around, Rachael Perron, White Bear Lake resident and culinary director at Kowalski’s, has been sampling stuffing and cranberry sauce for six months.

Poor Linus is still stalking the Great Pumpkin in his backyard patch. But the Peanuts character’s quest is just one of the stories associated with the orange orb: there are also jack-o’-lanterns, Cinderella’s midnight carriage and the hilarious—and growing!—sport of punkin chunkin.

Celebrations, holidays and special occasions usually mean sweet treats like cake, cupcakes or muffins. But for families with members who suffer from celiac disease or gluten intolerance, these occasions can be isolating.

Take a bite out of this maple- glazed beet salad from Café Cravings.

Everything’s coming up vegetables—meatless Mondays, new government RDAs and awareness of industrial farming practices have persuaded scads of people to go vegetarian—or at least to eat more vegetable-based meals. Our food culture guru Michael Pollan dictates: “Eat food. Not too much.

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