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Food

Chefs Larry Wilson, left, and Marty Bigge steam dinners inside vintage cream cans.

Cream Can Cooking


The prairie version of a clam bake leaves Douglas County crowds hungry for more.

The Art of Mushroom Hunting


Mushroom hunters are explorers who carry sacks, sticks and extra tennis shoes.

Cooking with South Dakota's Sweetest Crop


Honey provides a luscious lift.

Homemade Noodles


Peace-keeping pasta from Aberdeen.

The Legend of Springerle


How a German treat came to grace South Dakota holiday tables.

The Vinegar Man


Roslyn’s Lawrence Diggs has become the world’s leading expert on vinegar.

Canning Produce and Wit


Henrietta Truh’s passion for canning blossomed in Carthage.

Wessington’s Chili Wars


Where local farmers sweeten the crockpot with their own makings.

Walnut Pie Among the Pines


Hill City’s historic eatery.

Buffalo Berries


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.

Noodles & Strudels for the Soul


German cuisine still unites the people of McPherson and Edmunds counties.

Kolache Making


Preserving the art of a Czech dessert.

The Delicate Rosette


Learning the art of a finicky Norwegian treat.

Holiday Recipe: Prairie Sage Dressing


If you’ve ever eaten turkey dressing with the delectable flavor of wild sage, you will never buy the store brand again.

Our Zucchini Cookoff


Here are four South Dakota Magazine approved recipes to help clear your counter of this bountiful vegetable.

Verna Knapp’s Recipe Roundup


She’s a "Recipe Scientist." Photo by Dani Steele.

Brookings’ Rhubarb King


Jan Sanderson has perfected his ruby-red crop one plant at a time for 35 years.

Catfishing With Nata


Fishing without a worry.

Freeman’s Savory Soup


Summer savory provides a subtle punch to a traditional German dish.

Amaranth: The Once and Future Crop?


Reintroducing a historic grain to the Dakota diet.

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