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Honey provides a luscious lift.
Peace-keeping pasta from Aberdeen.
How a German treat came to grace South Dakota holiday tables.
Roslyn’s Lawrence Diggs has become the world’s leading expert on vinegar.
Henrietta Truh’s passion for canning blossomed in Carthage.
Where local farmers sweeten the crockpot with their own makings.
Hill City’s historic eatery.
These tart little berries on hidden, thorny bushes are like modern people of the plains: not easy to find, and a little prickly if we've been here long. Photo by R. Neil Reese.
German cuisine still unites the people of McPherson and Edmunds counties.
Preserving the art of a Czech dessert.
Learning the art of a finicky Norwegian treat.
If you’ve ever eaten turkey dressing with the delectable flavor of wild sage, you will never buy the store brand again.
Here are four South Dakota Magazine approved recipes to help clear your counter of this bountiful vegetable.
She’s a "Recipe Scientist." Photo by Dani Steele.
Jan Sanderson has perfected his ruby-red crop one plant at a time for 35 years.
Fishing without a worry.
Summer savory provides a subtle punch to a traditional German dish.
Reintroducing a historic grain to the Dakota diet.
Four generations have enjoyed these sweet treats in Brookings. Photo by Staci Perry
South Dakotans showcase the other white meat. Photo by Fran Hill