Chez Popine

Saturday, February 28, 2026

3 slaws that slay

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Curtido should preferably be made at least a few hours ahead and keeps for 2 weeks. Sometimes I feel the need for a different kind of colesl...
Saturday, February 21, 2026

Spiked soups

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Some people like their bourbon neat. I apparently like mine warmed through, at least sometimes. Here are three soups packed with a little ex...
Monday, February 16, 2026

20 garlic cloves and 5 ingredients yields 1 slow cooker supper

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  The recipe suggests Italian bread to sop up the sauce; we opted for rice since we had it on hand. Sometimes I forget how wonderful it is a...
Saturday, February 14, 2026

Four takes on red sauce

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The Splendid Table recipe specifies spaghetti, but the day I decided to make this I didn't have any on hand so I cheated and used the pe...
Tuesday, February 10, 2026

Turnip soup that doesn't taste like turnips

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  I'm working to break the refrigerator cycle that I fall into annually at the end of the year. A frig packed with farmers market and ga...
Monday, February 9, 2026

Another year, another chili

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It seems like every year the Super Bowl ads get less funny, effective or otherwise useful as a sales tool. If Guy Fieri and a cute horse are...
Wednesday, February 4, 2026

Strata with prosciutto, rosemary and sun-dried tomatoes

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Strata recipes are a great way to use up stale bread and all those ends of loaves that would otherwise wind up green and fuzzy. So in theory...
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About Me

Chez Popine
I’m a Minneapolis journalist who loves all things food-related, gardening (especially veggies and herbs), motorcycle rides and picnics. I’m a big believer in farmers markets, compost and mise en place, both in the kitchen and throughout my life. Yes, I schedule my panics. Popine? She's the resident sour dough starter.
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