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Outrageous Pie Roundup

Outrageous Pie Roundup

Since we’re all about entertaining, let’s talk about the pies you can gift rather than the ones you can make!

Jane Bruce

You need to remember these pies aren't in front of you, so stop trying to dig in and buy them!

As you know, we’re coming up on the biggest pie holiday of the year — Thanksgiving. And while we’ve shown you the ropes in the Ultimate Guide to Pie and have talked to pie experts, we were thinking, what if you just want to gift a pie?

If you don’t have the time to put an apron on and get flour in your hair, it’s all right to give the gift of a baker’s pie, so here's a look at some fantastic pies around town.

From New York to Los Angeles and a few stops in between, we have everything from s’mores pie to full-blown turkey stuffed pie. These days, pies aren’t just limited to your go-to flavors like apple, cherry, and pecan.

Oh no, no, no — there is more on the horizon for what’s inside that flaky crust.


Holiday Pie Round-Up

It wouldn’t be the holidays without lots of dessert, and you just can’t beat a homemade pie. Thanksgiving is even more special when you cap it off with a piece of creamy pumpkin pie with whipped cream on top. Nothing warms you up during those fall and winter months quite like a fresh-baked piece of apple pie with melting ice cream. And let’s not forget decadent pecan pie and yummy sweet potato pie!

No matter what your sweet tooth is begging for, Paula has just the pie recipe for the occasion. Try a twist on the classic, like an Apple Butter Pumpkin Pie or an Apple Crunch Pie With Red Wine Caramel. Or try something a little different, like an Eggnog Custard Pie, Peppermint Pie or Paula’s famous Grits Pie. Any of the pies in our round-up are sure to impress your friends and family.

Don’t forget these pie dough tips when it’s baking time:

  • Keep all of your ingredients cold. Don’t overwork the dough and chill at least 30 minutes before rolling out (an hour is better!).
  • You can make your crust a day ahead of time. Just let it rest on the counter for a few minutes before rolling out.
  • You can make your crust a month ahead of time! Wrap in plastic wrap and then aluminum foil or place in a freezer bag and freeze. Let thaw in the fridge for 24 hours before using.
  • Get creative! Use a fork to crimp the edges, use a cookie-cutter to cut out dough and lay the shapes for a decorative edge, or crimp your crust for a classic scalloped look (pictured above).

Get more tips from these Quick Cooking Classes episodes:


Pi Day Healthy Recipe Roundup

Pi Day Healthy Recipe Roundup

Living in a house with other “science nerds” makes Pi Day an annual event. In case you are unaware, March 14 th or 3.14 is Pi Day. In school, my kids have celebrated by having parties with round foods like pizza, bagels, or actual pies. To celebrate, I asked my fellow registered dietitians to share their favorite circular recipes in my π Pi Day Healthy Recipe Roundup.

There is quite a delicious and varied assortment of tasty dishes here! Some vegan or vegetarian, some gluten free. While many are not particularly low in sugar, fat or calories, they are definitely “healthier” than traditional versions of pie or pizza with the inclusion of nutrient rich ingredients. Do you enjoy pie on Pi Day?

Creamy Chipotle Sirloin Breakfast Pizza via Shaw’s Simple Swaps

Beefy BBQ Baked Bean Pizza via Shaw’s Simple Swaps

Mini Spaghetti Pizza Pies via Teaspoon of Spice

Egg and Swiss Chard Italian Easter Pie via Teaspoon of Spice

No Bake Blueberry Custard Pie (vegan + gluten-free) via fANNEtastic food

Healthier Chicago Style Pizza via Craving Something Healthy

Brussels Sprout and Walnut Pizza with Whole Wheat Flax Crust via The Foodie Dietitian Blog

Easy Asparagus Omelet Pie via Meal Makeover Moms

Quick and Easy Goat Cheese Pizza with Spinach, Mushrooms, and Onions via The Spicy RD

Bo-date-ious Banoffee Pie via Kiss in the Kitchen

Cardamom Apple Galette via Street Smart Nutrition

Grain Free Spaghetti Pie via The Real Food Dietitians

Healthy Spring Greens Pizza via Lively Table

Green & Goat Cheese Pie with Potato Crust via The Every Kitchen

Stone Fruit Clafoutis via The Every Kitchen

Quinoa Chocolate Chip Apple Crumble via Bucket List Tummy

Savory Chickpea Flour Pancake via Jessica Cording

Berry & Cashew Cream Breakfast “Pizza” via Triad to Wellness

Apple Cranberry Mini Pies via Bite of Health Nutrition

Farinata with Tomato, Mozzarella, and Pesto Drizzle via Jessica Levinson

Artichoke and Spinach Pesto Pita Pizza via One Hungry Bunny

Apple Cinnamon Crostada via Dana White Nutrition

Tomato and White Bean Naan Pizza via Amy Gorin Nutrition

Oatmeal Breakfast Pie via Nutrition Starring YOU

Berry Fruit Tart with Grape Balsamic Drizzle via Nutrition Starring YOU

Fig and Ricotta Almond Pizza via Nutrition Starring YOU

Honorable Mentions for not being round but having a name with PIE in the title .

Deep Blueberry Hand Pies via Mom’s Kitchen Handbook

Vegan and Gluten-Free Shepherd’s Pie via fANNEtastic food

If you have any interesting ideas to celebrate Pi Day, or any recipes you would like to share, please comment below!!

Comments

What a delicious roundup! Thanks for including my farinata – a non-traditional type of pizza pie!


2. Condensed Milk Bread

Condensed milk in bread? I&rsquom listening.

I know I said to serve shepherd&rsquos pie with something light and refreshing, and bread hardly fits the bill. Condensed milk bread is an exception, though.

This Japanese-inspired bread is not only sweet and buttery but also sensationally airy and fluffy.

It&rsquos like biting into a cloud, but it&rsquos chewy, too, which makes for a heavenly texture combination that pairs well with shepherd&rsquos pie.


20 Hot Dog Recipes for Your Backyard Barbecue

You can’t possibly be crabby about this one. it has mac &aposn cheese and a hot dog and crab meat all in one bun.

Taco Dog

Photography by Marcus Nilsson

Tacos and hot dogs came together to create the ultimate combo! 

Detroit Dog Dip

Photography by Christopher Testani

Care for a dip with your dogs? Serve pigs in a blanket to dip in this spicy, cheesy chili dip.

Doyer Dog

Photography by Marcus Nilsson

Cheesy dogs can’t be beat. Hike up the heat by adding more jalapeños and pico de gallo.

South Philly Dog

Photography by Marcus Nilsson

This Philly-inspired dog goes heavy on the veggies.

Haute Dog

More into chicken than pork? That&aposs cool—you can still enjoy a dog! This hot dog is made with chicken-apple sausages and is topped with melted cheese, coleslaw and some fresh dill.

Cuban Dog

Photography by Marcus Nilsson

Get all the meaty goodness of a Cuban sammie in a bun! Bread-and-butter pickles add a nice crunchy touch.

Hot Dog Flautas

Hot dog taquitos?! Swoon. Bake it in the oven and turn on all its sides until the tortilla roll is golden brown.


My Favorite Pie Recipes:

Go-To Pie Crust
I perfected this recipe during IBC&rsquos Year of Pie and have made this crust countless times since then. The recipe calls for butter and Crisco (the best of both worlds) and comes together in a food processor. You&rsquoll find this crust fairly simple and almost foolproof.

Apple Pie with All-Butter Crust
This was the first pie recipe I made during the Year of Pie. What sets this pie apart from other apple pies is the buttery crust. To experience bliss on a plate, serve your slice warm with a scoop of vanilla ice cream!

Strawberry Rhubarb Crumble Pie
My family eats this pie at many gatherings, and it reminds me of my grandparents who grew rhubarb in their garden. The strawberry and rhubarb filling has just the right balance of sweet and tart. For textural interest, there&rsquos a flavorful crumble topping. If you&rsquore a fan of rhubarb, you&rsquore going to enjoy this pie.

Blackberry Pear Pie
This beautiful pie recipe combines the flavors and colors of summer (blackberries) and fall (pears). I used cookie cutters to cut out dough leaves for the top crust, but you can use other shapes or freehand your cutouts. Before going into the oven, everything is brushed with egg and cream and sprinkled with sugar.

Cranberry Pecan Pie
Cranberries are a tasty twist in this pie recipe. They add color and tartness that exquisitely complement the sweetness of the classic pecan filling. Your holiday guests are sure to be impressed with this delicious dessert.

Strawberry Rhubarb Pie
I can&rsquot seem to get enough of rhubarb desserts. (I even did a rhubarb recipe roundup. You can find that HERE.) In this pie, the pairing of a wide lattice crust with the strawberry-rhubarb inside is hard to beat. I&rsquom certain your family will love this special treat as much as mine does.


Pie Recipe Challenge for Pi Day

It was another in our long series of cook-offs, gathering to make our best takes on a common dish. It was Pie Challenge Day! Read on to find out how our challenge went, and then check out a huge round-up of pie recipes in honor of today, March 14th. 3.14. It is Pi Day!

Wikipedia says : "The number π is a mathematical constant, the ratio of a circle's circumference to its diameter, commonly approximated as 3.14159. It has been represented by the Greek letter " π " since the mid-18th century, though it is also sometimes spelled out as "pi" ( / p aɪ / )."

I say: "This mathematical constant is a great excuse to think about pie, make a pie, buy a pie, eat a pie. I love pie. Did you bring any pie?"

On the a chilly March morning we gathered at Rebecca and Charles' house for the Pie Challenge.

We gathered to eat and to drink and we were certainly merry about it.

Though we didn't have as many pie entries as we had originally anticipated (some folks had to bow out on account of colds, bugs, pregnancy fatigue or a combination of all) we still had four beautiful pies to eat and vote on.

We also had an entry of a half-gallon of homemade vanilla ice cream!

Though we didn't know in advance what the flavors would be, or how many sweet versus savory it worked out perfectly in that there were two savory pies and two sweet pies!

We all had a filling meal of the savory pies followed very closely by a whopping dessert of the two sweet pies plus ice cream. The entries were:

From Bryan: a savory pie made in the French-Canadian tradition with pork, potatoes and vegetables enclosed in a flaky crust. Slices are served with Dijon mustard and sweet gherkins.

Spaghetti Pie from Kari: another savory pie where angel hair pasta comprises the crust and is filled with marinara sauce and gooey, melted cheese.

Baileys Sweet Irish Cream Pie from me: a crust made from vanilla wafer cookies with a sweet, creamy filling of Bailey's Irish Cream, marshmallow and whipped cream. A layer of Irish cream-soaked Cocoa Puffs cereal is hidden inside the cream.

Marbled Pumpkin Tart from Lisa: this torte has a beautiful shortbread crust and is filled with sweet and smooth pumpkin cheesecake filling.

Philadelphia Style Vanilla Ice Cream : creamy and very vanilla, this ice cream was a perfect companion to our sweet pies.

Some pies sliced well enough to give everyone their own portion to judge, but others were cut into large slices to be shared between couples - or to be devoured by half of the couple before the other could get their fork in! And the little kids got to taste it all too, though they were far less interested in voting for a winner.

My husband came up with five categories for the pie voting and judging. These categories were originally created in anticipation of dozens of pie entries but they still fit the entries we had: Best Sweet Pie, Best Savory Pie, Best Twist On A Classic, Most Unexpected Pie and Best Overall Pie. And though there were cries from the crowd to declare every pie a winner, the judges dove in undeterred to tally the votes and let the voice of the people be heard.

Best Savory Pie: Spaghetti Pie from Kari

Most Unexpected Pie: Spaghetti Pie from Kari

Best Overall Pie: Marble Pumpkin Tart from Lisa

Best Sweet Pie: Marble Pumpkin Torte from Lisa

Best Twist On A Classic: Homemade Vanilla Ice Cream by Kelly & Shawn. (Quite a twist to find an ice cream entry in a pie challenge, but a welcome and tasty entry nonetheless!)

In past cook-offs we declared winners for a Popular Vote and in a Chefs Vote, but we really enjoyed the change with this challenge by having multiple categories. It allows for more consideration of all the entries on multiple criteria. and it was fun to watch Kari and Lisa clean up with the wins!

Our gathering lasted well beyond the challenge, and that is always the best part of all our cook-offs and competitions. We played with kids and dogs on the floor. Games of Pitch lasted into the evening as we picked at the leftovers (though there was not much left. those pies went quick!) It was our 8th cook-off and it was a glorious success!

You can check out these recipes and find out for yourself just how tasty they are. Links to find the recipes are below, followed by a round-up of some of my pie recipes. for this glorious Pi Day!


Sweet 𝜋

Fresh and Creamy Lime 𝜋

We're here to tell you lemon meringue pie is old hat, so why don't you give a lime meringue pie a try? The filling is all tart and creamy, sort of like a Creamsicle without the -sicle, and its zippiness is tempered by the graham-y whole wheat crust. Don't forget to save the zested and juiced limes to make a lime variation of fresh lemon syrup, which you can put to use in drinks or on top of pancakes.

Grasshopper Ice Cream 𝜋

It isn't often that you can describe a sweet pie as "herbaceous," but that's exactly what this pie is, thanks to a splash of Fernet-Branca in the rich and creamy peppermint filling. Of course, you don't have to go with homemade Oreos for the blitzed cookie crust—store-bought works just fine—but do not skip the cocoa nib fudge topping.

BraveTart's Butternut Pumpkin 𝜋

Normally I associate pumpkin pie with my relatives' terrible political opinions and dry roast turkey, but the first thing that pops into my head when I look at this recipe is "magic." It isn't because of the butternut squash bit, even though, yes, subbing in butternut squash for the usual canned pumpkin purée is brilliant. It's because of the homemade condensed milk. If you haven't yet made the sweetened condensed milk, go give it a whirl: There's a moment when the mixture starts to foam up and the liquid in the pot transforms that's a beautiful example of cooking alchemy, and it makes the whole process worthwhile. (A bit of advice: I strongly suggest using a scale to measure the milk's reduction.)

BraveTart's Easy, Old-Fashioned Apple 𝜋

Good old, old-fashioned pie there isn't really anything like it. This one is a little different from others (and the one below) in that the apples don't get cooked before assembling the pie. Since it's relatively low-key, you can spend the time you save figuring out how to do one of those lattice-type thingies (or not, you do you). For whatever reason it just seems to me that if one were to try to make a lattice top, it would definitely be for an old-fashioned apple pie on the day of π.

Double-Chocolate Cream 𝜋

This is the chocolate pie to end all chocolate pie, using a combination of Dutch cocoa and dark chocolate to create a filling that's rich and intense. Though the pie does involve a number of steps, the filling's not all that complicated to make, and it won't weep on you. A lovely layer of swirled Swiss meringue on top gets a nice toasty color from the oven, while remaining fluffy on the inside.

Silky Sweet Potato 𝜋

No need for canned condensed milk here instead, you'll make your own version as you simmer sweet potatoes in a mixture of milk, cinnamon, nutmeg, and vanilla. The process results in a sweet potato filling that's fresher- and lighter-tasting, with an almost vegetal flavor, thanks to a generous dose of nutmeg. Don't forget to save the vanilla seeds to make a topping of Brown Sugar Whipped Cream, an elegant touch when dolloped onto the pie.

Late-Summer Mixed-Fruit 𝜋

A variety of fruits, both sweet and tart, form a colorful filling for this summery pie—but don't worry, you can totally use frozen fruit in the wintertime. This is another great opportunity for you fancy bakers out there who want to try out a lattice design to top your pie, but if you don't feel up for it, you can certainly just use a solid sheet of dough, cut to span the πr 2 of the base. Do read the label on the tapioca starch you buy: Only starch made from real cassava will gel properly.

Freeform Peach 𝜋 (Galette)

A galette, or freeform pie, is the perfect vehicle for fruit like peaches, which won't survive the long bake at high heat that's needed for a traditional pie made in a pie dish. It's also perfect for when you don't want to bother with careful shaping and fluting of that crust, since all you've got to do is pile the filling in the middle and fold the dough over, section by section. You can substitute other stone fruit for the peaches, or swap out some of it for berries.

The Best Blueberry 𝜋

Nothing beats a classic like blueberry pie, and no blueberry pie beats this version. Using our handy ratio of fruit and sugar, you'll be rewarded with a filling that cooks up nice and thick—no more fears of getting blueberry soup—with a complexity of blueberry flavor from a mix of both cultivated and wild berries.

Gooey Apple 𝜋

An improvement on another old standard. Here, the apple slices are cooked to 160°F (71°C), which helps them hold their shape even as they turn tender during baking. Cornstarch and sugar thicken the filling into a nice, gooey syrup, while a bit of lemon zest brightens up the flavor.

Classic Biscuit-Topped Peach Cobbler

All right, I can hear you saying it: "This isn't π!" Not quite, perhaps, but it has the crucial elements, and it's a beautiful dessert to boot. Think of it as 1/π, an inverted π, if you will: a sweet, bright interior of peach slices in a rich syrup, with a moist and tender biscuit blanket.

Cherry 𝜋

This may be one of the prettiest pies on the list, but it's also one of the tastiest. Pitted fresh cherries (you can use frozen ones, too) are lightly bound in a clear syrup that doesn't detract from the fruit's naturally sweet and tart flavors. With the right ratio of fruit to sugar, you won't have to sacrifice a crisp crust to get a nicely thickened filling. Hold on to the cherry pits to make a subtly cherry-flavored whipped cream to serve alongside.

Extra-Smooth Pumpkin 𝜋

Who says pumpkin pie is only for Thanksgiving? It might even be extra appealing out of season, when you're not suffering from the pumpkin-spice fatigue of fall. Blending cream cheese with canned fresh pumpkin purée gives the filling a smoother, silkier consistency and keeps it less wet than typical versions, reducing your risk of a soggy crust.

Rustic Apple-Cranberry 𝜋

Here's another galette for those who just want a delicious pie, without all the fussy presentation. Sweet apples and tangy cranberries are a familiar fall combination, and they get a boost in flavor from a sprinkling of cinnamon added richness from butter helps to balance out their tartness.

The Best Apple Crisp

On this one, you got me: It isn't even close to being π. But it's so good, we couldn't leave it off the list—and it's easy. The crisp topping, chock-full of toasty pecans and scented with nutmeg, comes together quickly in a food processor, and the fruit base is nothing more than chopped apples tossed with cornstarch, sugar, salt, and a little whiskey.

Gluten-Free Blueberry Cheesecake 𝜋 With Lavender Streusel

This might be the dessert equivalent of Euler's identity, since it combines cheesecake and π in a way that is, quite simply, mathematically beautiful. It's more complicated than many of the other recipes here, but the result is a juicy filling of sweet-tart blueberries, covered in a light cheesecake topping and a delicately floral-scented streusel.

The Ultimate Snickers 𝜋

What kind of pie roundup would this be without at least two ice cream pies? And this is ice cream pie to the nth degree, with caramelized condensed milk ice cream in a chocolate crust, topped off with a chocolate-caramel sauce and a chocolate–peanut butter ganache.

Chicken Pot 𝜋 With Buttermilk Biscuit Topping

One of my favorite stories ever written features a relatively lengthy consideration of the pot pie, and it contains the accusation, perhaps unfounded, that commercial pot pie makers will gradually reduce the amount of meat in their pot pies as they gain in popularity. Of course, the only way to be absolutely sure that your pot pie has an ample amount of meat is to make it yourself, and here we have a fine recipe that will help you do just that tender chunks of delicately poached chicken floating in a flavorful and thick sauce underneath a buttermilk drop biscuit top. There isn't much not to love about this recipe, but if you prefer individual pot pies, here's a variation that uses a flaky whole wheat pie crust that'll crisp up just as well on the top as it will on the bottom.

Mexican Tamale 𝜋 (Tamal de Cazuela)

As good as tamales are, making them at home is a headache. Much easier is packing the flavors of a tamale into pie form. This tamal de cazuela features a filling made with chicken stock, black beans, and lard and flavored with smoky ancho chilies. Alternatively, consider this meatier version, filled with slow-cooked skirt steak, or this vegetarian pie.

Classic, Savory Shepherd's 𝜋 (With Beef and/or Lamb)

There may be no pie, whether savory or sweet, that's as satisfying as a shepherd's pie—buttery mashed potatoes with browned peaks, crowning a mix of vegetables and minced meat. I love lamb (and it is called shepherd's pie for a reason), but this recipe will work just as well with less-traditional ground beef or a mixture of the two.

British Fish 𝜋 With Smoked Salmon, Shrimp, and Mashed Potatoes

This is just like shepherd's pie, except the shepherd is a Brit and happens to herd fish. Firm, white-fleshed fish gets mixed with dry-brined shrimp and hot-smoked salmon in a very leek-y and creamy sauce flavored with herbs and anchovies, and all of it gets topped with mashed potatoes before getting baked in a hot oven. While you can simply buy hot smoked salmon at the store, smoking it yourself is relatively simple and can really cut down on the cost.


Okay, so this one's a joke. But we DO love the hilarious comments thread.

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For Spam's 80th anniversary, 10 outrageous retro recipes by the Minnesota meat maker

July 5 marks the 80th anniversary of Spam, the canned lunchmeat known the world over and produced right here in Minnesota.

The creme de la creme of processed pork was known early on as “The Meat of Many Uses!” But it got off to a rocky start when servicemembers in World War II got sick of being served three meals a day of an inferior product dripping in “loose juice,” and started sending hate mail to parent company Hormel Foods Corp.

The company’s president, Jay Hormel, kept these angry letters in something he called the “Scurrilous File,” and the whole matter got him kind of depressed.
A 1945 article in the New Yorker has him ruminating over the blue-tinned lunchmeat’s bad reputation.

“Mr. Hormel toyed with his drink for a moment, then went on . ‘We didn’t even get around to putting Spam on the market until 1937 . Sometimes I wonder if we shouldn’t have’ . Mr. Hormel didn’t finish the sentence. We got the distinct impression that being responsible for Spam might be too great a burden for any one man. ‘It’s all right,’ he said defensively in a moment. ‘Damn it, we eat it in our own home.’”

My, how things turned around.

In 2012, Spam sold its 8 billionth can. It’s available in 44 countries. Its packaging is on display at the Smithsonian. In Hawaii, it’s basically caviar.

In Austin, Minn., Spam’s world headquarters, a new museum opened last year with 14,000 square feet of interactive galleries devoted to the spongy pink loaf. (On Friday, the town will celebrate Spam’s birthday with a block party.)

But perhaps there was no greater glory for Spam than the 1960s, when cooks took this spiced processed pork to a whole other level.

Here are 10 vintage recipes featuring the Minnesota-made meat at its wackiest.

1. Spam Upside Down Pie

Mmm, I love my pie with pork loaf in it! The bonus is the sauce placed in the center of the ring. The ad suggests “tart cheese,” tomato or horseradish. “Festive!”

2. Spam Birds

Just wrap a slice of Spam around some stuffing, fasten with a toothpick, brown in the oven and somehow this is a bird. “No bone, no waste, no surplus fat.” Oh goodie!

3. Spam ‘N’ Macaroni Loaf

This “savory symphony” of Spam and “macaroni mixture” actually sounds not bad. But what is up with the porcelain elephants?!

4. Spam Fiesta Peach Cups

Spam, oats, milk, catsup, mustard and. peaches. It’s both “savory and succulent” and has this added benefit: “Bring California sunshine to winter’s meals!”

5. Spam ‘N’ Banana Fritters

You thought peaches were a bad idea? Try “luscious” fried bananas with sliced meat.

6. Spam ‘N’ Cheese Ribbon Loaf

This is some next-level food styling. “Tender, pure-pork SPAM joins with a zesty cream cheese mixture for memorable eating. Serve for supper or lunch -- or as a noteworthy appetizer.”

7. Spam ‘N’ Limas

Because Spam and a “Spanish sauce” of canned tomatoes, onions, peppers, celery leaves, sugar, salt and lard will help lima beans become edible.

8. Planked Spam

Sounds like a pirate’s death sentence. Looks like an abomination.

9. Spam Brittany

Spam, apples, orange marmalade and whole cloves all baked together. So easy!

10. Baked Bean Spamwich

“Husband home for lunch? Pamper him like this. ” With this messy sandwich that will drop sticky baked beans all over his lap. Oh, and don’t forget to serve your sexist sandwich with this equally sexist side of a “man-style salad” of canned peaches and cottage cheese. “He’ll say it’s better than downtown.”


Bonus: Not a recipe, but still super weird.

, Courtesy Library Of Congress

Spam spokescouple Gracie Allen and George Burns did a lot for the canned meat, including this super creepy skit.

“Gracie. If a strange man offered to buy you a lunch, what would you say?” Burns asks.

No, the answer isn’t, “Get away from me, you weirdo.”

Sharyn Jackson is a features reporter covering the Twin Cities' vibrant food and drink scene.


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