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.

It’s hard to ignore the crowd on Fourth Street in summer. The Cup and Cone line can be dozens-deep at times, with families in still-wet swimsuits, locals and out-of-towners alike patiently awaiting their scoops of the flavor of the day.

Samosas, a popular appetizer in Indian cuisine, might be better-known than their Somali counterpart, sambusas.

In the early hours of the morning, as the color wheel in the sky turns from black to blue to orange to pink and the early birds begin to brew their coffee, Shelia Nelson prefers to stay in bed. But it might be a while before the St.

With high-quality ingredients right from the store and some of the prep work done, making dinner at home just got a lot easier.

Arriving at Donatelli’s in White Bear Lake, patrons are greeted by 41 years of rich history.

Entering the Ox and Crow Coffeehouse, the newly renovated and rebranded coffee shop/eatery that was the Coffee Cottage for more than two decades, the first thing you take in, besides the smell of fresh coffee, is the

Most people consider meatloaf a bad memory from their childhood, served by parents on a school night and something they tried desperately to avoid, but reluctantly ate because they wanted to play with their friends.

Walking in to Gordy’s Steakhouse is like taking a trip back in time, when a night out meant sharply dressed couples enjoying sumptuous steaks and ice-cold martinis in dimly lit corner booths.

Theresa Rotter’s experience as a graphic designer is evident in every perfectly sculpted fondant detail of the cakes, cupcakes and cookies she bakes. And her work is as delicious as it is beautiful.

Celine Carlson has been in the hospitality business for more than 40 years, and she’s seen a lot of food trends come and go.

Pages