The Lift Cookbook

OMC Smokehouse ribs

Sticky St. Louis-style ribs
Chef Stuart’s totally normal sundae
Irish corned beef and cabbage
Elevated corned beef and cabbage
Vanilla macarons from Marcie's Mackies
Marcie’s Mackies are something sweet
A seared pork chop
Yker Acres’ perfectly seared dry-brined pork chop
The Merryweather Inn's hearty vegetable quinoa salad
Healthy meal prep with the Merryweather Inn
Butterscotch rum creme brulee
Recipe: Butterscotch rum creme brûlée
Chef Stuart’s Blueberry Buckwheat Pancakes
Blackened cod tacos
Fish tacos three ways at the Arrowhead Ice Fishing Show
A plate of cookies from Corktown
Corktown becomes Cookietown for the holidays
The "Minnesota Cookie Book"
Two decades of recipes in ‘The Ultimate Minnesota Cookie Book’
A Christmas Apple Moscow Mule
Two festive holiday mocktails
The exterior of OMC Smokehouse
Recipe: OMC Smokehouse Fire-Roasted Poblano Creamed Corn
A tray of bite-sized Thanksgiving desserts baked by Carol Marsh
Bite-sized versions of classic Thanksgiving desserts
Elizabeth Ries' Hot Toddy Bar
Building a Hot Toddy Bar
Beth cooks Crab Mac and Cheese
Savory sides a la Merryweather Inn
Triple berry cheesecake
Triple berry cheesecake from the Tasting Room
Recipe: Chef Stuart’s witches brew
The "Solstice" cocktail
The ‘Solstice’ by Altitude Cocktails
Zeitgeist Theatre breaks the fourth wall with ‘Macbeth: A Dinner Party’
Recipe: Spaetzle with Mustard Cream Sauce
Beth spoons cherry sauce over the stuffed pork tenderloin
Recipes: Stuffed Pork Tenderloin with Roasted Cinnamon Squash