Grilled Polenta with Wild Mushroom Sauté

Risotto is always a great starch to go with any main course or can be served by itself as an entrée.

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

A hearty casserole scented with porcini mushrooms.

Loaded with natural ingredients, this is the forager’s burger.

Or a grain of barley, or couscous, or anything whole and wholesome.

Dishes that satisfy without the need for meat.

Feed a crowd with recipes from some of CHOW’s favorite chefs.

Because small splurges can bring big happiness.

Coming soon: American-grown truffles.

Modern one-pot recipes, no can opener required.

It used to be that mezcal was thought of as a poor man’s tequila. No more. Great mezcal is now being imported into the United States.

How to cook them and why they’re worth the wait.

A taste test of dehydrated backpackers' chili.

It’s a special treat to taste these Thanksgiving-friendly wines in their true habitat.