Weekly Dish on MyTalk

S'Hansen gives her best recipes for Valentine's Day including a chocolate tart and goat cheese salmon. Plus, the best ways to prepare chicken wings for the big game.

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Steph and Steph are live at Max's Fine Artisan Jewelry for a Valentine's Day special! Ellen of Max's explains the complex process of picking out chocolate for the store. Leslee Miller joins the show to give her expertise on wine and chocolate pairing. A Disher calls in to ask advice on kitchen remodeling in Ask Stephanie.

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Airport Lounges and a Hmong feast in Top Two with S'March and Alex Lodner. Steph has the best recipes and tips for Super Bowl Sunday snacking. Chaz Sandifer joins the show to talk about Stories Behind the Menu, a book club turned dinner series where members discuss various cultures' impact on food. Plus, what types of food to gift friends in need.

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Alex Lodner is filling in for Hansen! Steph and Alex talk coffee, dining in LA, and fondue. A question about a local restaurant and a fondue tip in Ask Stephanie.

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A tattoo parlor and a kitchen goods store in Top Two. Plus: fast food menu hacks, a look into the best cookbooks of 2021, and choose your own soup adventure.

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If you could invite anyone to a dinner party, who would it be? What would you cook? Plus, Jason Matheson joins the show to talk about drag brunches at Lush in Minneapolis. Questions about wine bars and the best local bourbon in Ask Stephanie.

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Fun and unique bar experiences and hummus in Top Two. How to approach healthy eating by doing a "food audit". JD Fratzke of Green Cuisine joins the show to talk about how to get clean global cuisine sent right to your home.

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Real talk about Minneapolis restaurants vs. the vaccine mandate. Plus: new restaurant news, food and drink trends, and Steph gives tips on how to make the best congee!

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Nachos and non-alcoholic beer in Top Two of Hour Two. The new year brings new food innovations. Steph and Steph discuss edible cups, "swicey" sauce, and nostalgic foods.

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Hansen predicts we'll be seeing a lot of thighs amidst a future chicken wing shortage. Chef Paul Backer of Toma Mojo Grill joins the show to discuss how Mediterranean flavors of Spain and Portugal cuisine inspired him to create an elevated fast food experience. A caller asks the Stephs where she can get her Taiwanese shaved ice fix.

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