Tarte tatin with local apples, Dutch oven chicken and dumplings (using campfire and stove), candy cane beet and toasted almond salad, and caramel apple and pear cake plus a meditation on Minnesota apples. Apple bonus: Frank Bruni, formerly of the New York Times, tries his first Honeycrisp.
Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest