Just because St. Patrick’s Day falls midweek doesn’t mean you can’t cook up something to celebrate, even if you have a busy schedule. Instead of slow-cooking corned beef, pick up sliced corned beef ...

Chef JD Fratzke is known for expertly cooking meat, and he shares his recipe for grilled hanger steaks from Edible Minnesota’s fall edition. This special cut is quick to cook, making it ideal for a ...

1. Place all ingredients for chutney into a medium saucepan and bring to a boil making sure to stir often. Turn down heat and cook for 20-30 minutes until thick and syrupy. 2. Season pork chops with ...

1. Blanch chard leaves in boiling water and chill, pat dry. Cut out any large, unbendable portion of spine; set aside. 2. Add half the oil to a large, deep skillet and heat on medium-high heat. Add ...

This recipe is from the owners of Peche, the grilled seafood restaurant in the CBD. Grilled Swiss Chard Makes 2 or 3 servings 1 bunch of Swiss chard Olive oil Salt and pepper Juice of 1/2 lemon 2 ...