The Minnesota Daily

All content by Yena Lee
A fruit salad is an easy and delicious way to add a healthy element to your picnic.

College Kitchen: Picnic

May 5, 2016

Finals are around the corner — and if you turn yet another corner, summer is waiting  for you.     Before your squad heads in different directions for the sunny season, organize a...

Roasted chickpeas are an affordable, easy and delicious snack.

College Kitchen: Chickpeas

April 28, 2016

Chickpeas are versatile. You can grind up dried chickpeas and use the result as flour in baked goods or even soup. When they’re canned, you can throw them in some salad or mash ’em up to make...

Concert review: Magic Man

April 27, 2016


Beyond the classroom, UMN students find Instagram fame

Beyond the classroom, UMN students find Instagram fame

April 26, 2016

Posing in a sun-lit, white brick studio space, Sami Huerta illustrated how to create a “geo-inspired silhouette” for a post on her blog. The University of Minnesota apparel design junior initially...

University of Minnesota student and local photographer Kailey Erdahl photographs fashion blogger Courtney Steeves in her home on Monday, April 4.


April 26, 2016

Posing in a sun-lit, white brick studio space, Sami Huerta illustrated how to create a “geo-inspired silhouette” for a post on her blog.      The University of Minnesota apparel...

Sam Lee, left, and Alex Caplow will be performing on April 26 at Varsity Theater.

The band of tricks

April 26, 2016

When Alex Caplow and Sam Lee were young, they used to have pasta races at lunch to see who could eat their food the fastest.      Though pasta race outcomes have been long forgotten, the...

Five-piece pop-rock band, The Summer Set, is playing in Burnsville on April 22. The band released

Staying together

April 21, 2016

Last September, the members of The Summer Set all sat down for a meeting to break up the band.     “We weren’t really sure if anything that we were doing was very good,” vocalist...

Ancho-rubbed walleye filets on corn tortillas topped with pico de gallo, avocado crema, and cotija cheese.

From crate to plate

April 21, 2016

Minneapolis-based ingredients delivery service Local Crate loves home-cooked meals.     The company, which launched in 2015 with the help of a Kickstarter campaign, delivers fresh and local ingredients...

Greek yogurt pancakes, topped with honey and butter.

College Kitchen: Greek yogurt

April 14, 2016

Greek yogurt is regular yogurt’s more tart and thick cousin. Because of its distinct flavor profile and creamy consistency, it’s a great substitute for various ingredients in the kitchen.     You...

Made with oats, honey, cocoa powder, vanilla extract, salt and baking powder, black bean brownies are a healthier alternative to the typical treat.

College Kitchen: Beans

April 7, 2016

It’s a good thing canned black beans can last for months because they tend to spend most of their shelf life right there on the shelf.     Many people overlook them because they’re...

An acai bowl with shredded coconut, almonds, blackberries, banana and granola.

College Kitchen: Bowls

March 31, 2016

By the time Tuesday rolls around, fast-food joints might seem like the only option for full-time students.     But there’s a shortcut to being both well-fed and well-nourished:...

Chahan, a japanese fried rice dish, sits waiting to be eaten at Ramen Kazama in Minneapolis on Friday, March 18.

College Kitchen meetup at Ramen Kazama

March 24, 2016

At last, there is a specialty ramen house in Minneapolis. Although Ramen Kazama opened its doors in late 2015, the buzz (and the lines) won’t stop.     Even though there are notable restaurants...

College Kitchen: tofu

March 24, 2016

Let’s face it, tofu is that weird textured thing vegetarians and vegans eat — and most people assume it’s flavorless.     But there’s a lot you likely don’t know...

Hasselback or roasted potatoes, made with rosemary, olive oil, salt, and pepper.

College Kitchen: potatoes

March 10, 2016

A sack of potatoes is pretty affordable, especially considering how many dishes you can cook from one sack.     Beyond good old French fries, mashed potatoes and potato chips, there’s an...

Topped with parmesan cheese, this pesto sauce is the perfect addition to bread and pasta.

College Kitchen: Pasta sauce

March 3, 2016

Pasta is both a staple food and a college staple. But it can be so much more with the addition of sauce.     Bottled sauces are convenient, but what you make up for in time you can lose in flavor....


March 3, 2016

You for Me for You   Mu Performing Arts debuted playwright Mia Chung’s “Me for You for Me” at the Guthrie. The play focuses on two North Korean sisters and their quest for the American...

Minnesota Daily reporter Yena Lee crushes a clove of garlic as kitchen staff member Currant prepares a vegan tomato basil soup on Tuesday evening at Seward Cafe in Minneapolis.

The oldest co-op in town

February 25, 2016

There is an abundance of cooperatives in Minnesota. From co-op housing to grocery stores and restaurants, these organizations function to serve the interests of owner-employees and their communities.      Seward...

Nam-Khao and papaya salad sit on a table Tuesday at On's Kitchen in St. Paul. Nam-Khao, a more traditional thai dish, features spiced rice, sausage, peanuts and coconut in a lime vinaigrette.

St. Paul eats

February 25, 2016

Whether it’s casual eats or fine dining, most students are well versed in Minneapolis’ foodie culture — however, most forget about the nosh St. Paul has to offer.      St....

A reimagined Old Fashioned, deviled eggs and chicken and dumplings sit on display at Citizen Supper Club, located within the InterContiental Hotel in downtown St. Paul. The restaurant will be participating in Mpls St. Paul Magazine's Restaurant Week from Feb. 21-26.

Restaurant Week dishes deals

February 18, 2016

Restaurant Week is back again from February 21 through 26. For a limited time, you can try out some of the Twin Cities’ finest digs at an affordable price.      Prices will be...

Homemade pizza rolls are a great twist on a classic frozen snack.

College Kitchen: Frozen foods

February 18, 2016

On-the-go, microwavable foods are essential to most collegiate diets. However, all these cheap options leave a little bit to be desired in the flavor department.     Turns out, it’s easy...

College Kitchenista: Marshmallows

February 11, 2016

If the copious amounts of pink, red and hearts all around don’t give you an inkling that Valentine’s Day is near, you might want to open your eyes.      Chocolates and candies...

Simple, creamy and nutritionally-dense, this chocolate peanut butter avocado pudding, garnished with cocoa powder and sea salt, is a minimalist baker's dream.

College Kitchen: Avocados

February 4, 2016

When life hands you avocados, they usually end up in guacamole. But little did you know, they can and should be used in other ways.     Avocados are versatile, and more and more people are substituting...

A Quixotic Coffee signature, the DeNiro, is a drink consisting of Blackeye Nitro Cold Brew, chocolate milk, almond simple syrup and ice.

College Kitchenista chats with Quixotic Coffee

January 28, 2016

Artisanal coffee shops are popping up all over town, and Highland Park’s Quixotic Coffee  is taking charge of the new craft coffee market in St. Paul.      Since Jake Nelson...

Savory granola with oats, sunflower seeds, walnuts and spices is a delicious topping for salads and soups.

College Kitchen: Oats

January 21, 2016

  Oats are the ultimate breakfast food. Whether you like to add them to your breakfast smoothie, make them into oatmeal or jar ’em up for overnight oats — they’re versatile.     Beyond...

Nicoise cuisine is all about simplicity. With good quality ingredients, the Nicoise salad is simple, easy to make and fulfilling.

College Kitchen: France

December 3, 2015

The weather in Europe is getting a bit cold — a chilly 50 degrees, that is, not Minnesota-cold. And as the temperature drops, the prices of flights and lodging go down, a sign of the tourism season’s...

Hungarian crepes, palacsinta, filled with porkolt, a Hungarian stew. Palacsinta can be made savory or sweet, similar to French crepes.

College Kitchen: Hungary

November 23, 2015

When students opt to study abroad in Europe, it’s the beautiful cities of Paris, Barcelona, Florence and London that capture their hearts. Central Europe tends to be an afterthought. However, if...

                              How does one pronounce bruschetta you ask? We had our very own Yena Lee report from Italy herself to find that the toasted Italian bread drenched in olive oil, served with garlic and tomatoes is pronounced bru·schet·ta
bro͞oˈsKedə. A recipe straight from the famously delicious boot shaped country to your Kitchen.

College Kitchen: Italy edition

November 5, 2015

“Ciao!” I’ve returned to the Daily during my semester abroad in Italy. I’m doing my best to absorb as much culture as I can, and — you guessed it — a great way to appreciate...

French toast made with Challah bread topped with fresh berries and whipped cream.

College Kitchen: Brunch edition

May 7, 2015

Another semester is ending, so gather all your friends and throw a kickass brunch. Who knows when all of you will be together again anyway?   The great thing about this meal is that there are so many...

Ivoire Foreman oversees the roasting process of coffee beans at the Peace Coffee Roastery on Friday. Peace Coffee sells organic, fair-trade coffee in its coffee shops as well as many retail locations.

Coffee culture

May 5, 2015

College students are no stranger to caffeine addiction. For many people, coffee gives them the necessary jolt of energy to function. Folks wouldn’t be able to get their coffee fix, though, without...

An assortment of frozen, refreshing popsicles.

College Kitchen: Popsicles

April 30, 2015

Popsicles are a treat with many talents. They can relieve sore throats when you’re battling a cold while still cooling you off during the hot summer months.    Although fruit popsicles...

Junior Ella Masters works as a cook at Butter Bakery Cafe on Sunday. She has duties ranging from roasting turkeys and preparing salad dressing for the kitchen line.

The real college kitchenista

April 28, 2015

Ella Masters oftentimes wakes up in the middle of night thinking about what kind of French toast she wants to serve in her future dream cafe, or what colors the walls will be painted.   The University...

Blueberry lemonade and ginger ale with lemons serve as refreshing drinks in the spring.

College Kitchen: Refreshing drinks

April 23, 2015

With springtime weather comes the need for refreshing drinks. Nothing beats a nice, icy beverage on a warm day. Instead of relying on the old classics, try something new. Enjoy the rising temperatures...

Look to upgrade your normal BLT with a bacon weave and fried egg.

College Kitchen with Chef Malone

April 16, 2015

Every foodie in the Twin Cities is anticipating the return of chef Jamie Malone and her new restaurant, Brut. Malone, who was one of Food and Wine’s best new chefs in 2013 , talked to A&E about...

Cookbook Q&A with Chef Wadi

April 11, 2015

(Image via Sameh Wadi)   Not every accomplished chef gets to byline a cookbook. For local chef and restaurateur Sameh Wadi, of Saffron and World Street Kitchen, the timing was right, so he took the...

Chef Erica Strait of Foxy Falafel serves kids as they partake in a taste test through the True Food Chef Council at Cityview Community School in Minneapolis on March 6. The Council partners with Minneapolis Public Schools for these taste tests to help come up with possible improvements in Minneapolis Public School lunch menus.

Dishing out healthier plates

April 8, 2015

Joe Hatch-Surisook packs home-cooked lunches for his elementary-aged children so they can avoid what he calls âÄúfast-foodâÄù meals at their Minneapolis Public School cafeteria. Hatch-Surisook,...

Updated versions of the classic PB&J make for a zestier take on lunchtime. Adding pickles, apples, pears, or brie cheese are just a few ways to enhance your sandwich.

College Kitchen: Upgraded Sandwiches

April 2, 2015

It’s day nine of your peanut butter and jelly sandwich binge. You’re getting really tired of PB&Js, but you can’t eat anything else because you can’t afford to go grocery shopping....

Fried plantain chips with sea salt and a chipotle aioli dipping sauce.

College Kitchen: Plantains

March 26, 2015

Plantains are everywhere, yet few people know what to do with the banana imposter. Flavor wise, the plantain — a close sibling to the banana — is much starchier. Plus, you don’t eat raw...

II Foro General Manager Kris Barto, Director of Business Development Josh Thomas and Director of Operations Lorin Zinter discuss what furniture to keep or throw away the restaurant in Minneapolis on Wednesday.  Demolition of the interior begins on Monday, and the restaurant aims to be open for business early June.

Preview: New Restaurants around the Twin Cities

March 26, 2015

The food scene is expanding yet again this year in the Twin Cities. 2015 started with sad news as Solera, a much-beloved restaurant, closed its doors in the beginning of January. However, new restaurants...

A fresh plate of ricotta gnocchi topped with rustic homemade tomato sauce.

College Kitchen: Ricotta

March 12, 2015

Savory or sweet, ricotta cheese is extremely versatile. Its uses range from pancakes to stuffed shells — a variety of delicious comfort foods. Ricotta is available in just about any grocery store....

College Kitchenista and Minnesota Daily reporter Yena Lee and Chef Alex Roberts enjoy grilled bread with ricotta at Restaurant Alma on University Avenue on Saturday.

College Kitchen with Chef Roberts

March 5, 2015

Award-winning chef Alex Roberts likes Marcy-Holmes. He opened Restaurant Alma there in 1999 and moved to the neighborhood in 2002. Roberts also runs Brasa Rotisserie locations in Minneapolis and St. Paul....

A variety of no-bake cheese cakes slices, topped with berries, cocoa and chocolate shavings.

College Kitchen: No-bake desserts

February 26, 2015

Ovens are finicky. They are often times temperamental and difficult to work with. This week, we’re ditching ’em and making some no-bake desserts. No-bake desserts are great for cooks of all...

Pete and Chris Jones eat at moto-i Ramen and Sake House in Uptown on Wednesday. Moto-i is one of many restaurants participating in Minneapolis-St. Paul Magazine's Restaurant Week.

Restaurant Week: Fine dining on a budget

February 19, 2015

Hop on the foodie train while it’s in town — lasting only a week, the long-awaited Restaurant Week is almost here. From Feb. 22 to 27, it’s your one chance to try some fine dining on...

Sweet potato and parsnip fries make a tasty and healthy alternative to french fries. For an added kick, try dipping them in sriracha mayo.

College Kitchen: Overlooked Vegetables

February 19, 2015

Think carrots, but ivory — and not heirloom carrots either. Parsnips, similar to its overrated cousin — the carrot — have a slightly sweet taste, but also lack the strong taste that carrots...

Simple recipe: Nutella cookies

February 16, 2015

Three-ingredient Nutella cookie recipe   Ingredients 1 cup all-purpose flour 1 egg 1 cup Nutella   Do you ever want to make some homemade cookies, but every recipe ingredient list is a mile long?...

Movie review: “Antiviral”

February 16, 2015

(via Google Images)   “Antiviral” Directed & written by: Brandon Cronenberg Starring: Caleb Landry Jones, Sarah Gadon   Yes, this movie is gross. But that’s somewhat expected...

College Kitchenista Yena Lee learns how to make a kimchi quesadilla with World Street Kitchen's Head Chef Wadi.

College Kitchen with Chef Wadi

February 12, 2015

Saffron Restaurant & Lounge, a downtown restaurant that specializes in Mediterranean and Middle Eastern cuisine, is celebrating the nine-year anniversary of its opening on Thursday. With the celebration...

Movie review: “Cake”

February 8, 2015

(via Google Images) “Cake” Directed by: Daniel Barnz Screenplay by: Patrick Tobin Starring: Jennifer Aniston, William H. Macy, Anna Kendrick, Sam Worthington, Felicity Huffman, Chris Messina,...