Food & Drink

chocolate granola

For many of us, some form of cereal is a staple in the morning meal rotation. Boxed cold cereals and precooked grains are convenient and can be particularly nutritious when done right.

August is the month to relish summer’s sultry side, the side that is sensual, slow moving and begs for an umbrella in your drink. Think tropicalia, from the Brazil of the 1960s that brought us the African-hued music of Caetano Veloso and Gilberto Gil.

Television personality, food writer and former celebrity chef Anthony Bourdain claims that food tastes better when eaten barefoot, preferably outdoors in a tropical setting. Of course it does. Almost everything is better on a breezy veranda in, say, Jamaica.

Summer is a great time to become a locavore, and our favorite farmers markets are overflowing with stalls of fresh produce, baked goodies, meats, cheeses, honey, maple syrup, and dazzling bouquets of fresh-cut flowers.

Spice may be nice, but spicy is naughty, and that’s much more fun. Besides, Minnesotans aren’t always as nice as everyone says we are. We may have a reputation for preferring bland food, but we can bring the heat with the best of ’em and enjoy it, too.

Walking into Red Lantern in White Bear Lake is a bit mysterious: Cloaked in low light, with red hues emanating from the three lanterns that overhang the horseshoe-shaped sushi bar, the space is small, cozy, warm—a far cry from the brick

We are homo sapiens; we have highly evolved incisors, bicuspids and molars that are meant to bite and chew food. And yet there is something irresistible about the immediacy of nourishment in liquid form, especially as the weather warms up.

We scoured our archives for the best dishes featured in White Bear Lake Magazine throughout the past year, added some tweaks and updates from these local restaurants—many of which are finalists in this year’s Best of White Bear Lake categories as well—and pulled together one delectable d

It’s like a broken record: Breakfast is the most important meal of the day. And yet it seems to be the hardest one to achieve; we choose an extra hour of sleep, we’re too hurried to sit down to—much less prepare—a real meal, our sleepy appetites are sluggish.

Preparing food for others runs in Long Vo’s blood. For 20 years his family has been in the business of opening and running restaurants.

Before he was Pete, he called himself Pom Pom or Barry. And before that, his Thai mother named him Pibul. “I’m a man of many names,” he says.

Pages