Yena Lee


The real college kitchenista

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.  

College Kitchen: Refreshing drinks

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 with a blueberry mint lemonade or homemade ginger ale in your hand.

College Kitchen with Chef Malone

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 running her new restaurant with her partner and fellow chef Erik Anderson. What is your background as a chef? I’ve been working in restaurants since I was 16,.  tThen, I decided to go to [(Le Cordon Bleu  culinary school in Mendota Heights]).

Dishing out healthier plates

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, a co-owner and chef at northeast Minneapolis restaurant Sen Yai Sen Lek, said the schoolâÄôs processed and sugary food is sometimes from menus similar to those of chain restaurants, and it doesnâÄôt provide his children with necessary nutrients.

College Kitchen: Upgraded Sandwiches

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. What do you do? PB&Js are cheap, easy to make and extremely boring after a while. But add some outlandish ingredients to the mix and the classic PB&J gets a facelift.

Preview: New Restaurants around the Twin Cities

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 run by well-known local chefs will be popping up throughout the rest of 2015. A&E had the opportunity to chat with some of Twin Cities’ finest restaurateurs.   The Lexington and Il Foro The iconic Lexington in St. Paul is getting a new facelift, and the art deco space formerly known as the Forum will transition into Il Foro.

College Kitchen: Plantains

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 plantains. There are many other ways to prepare them though. From frying to mashing them into pancakes, the possibilities are almost endless. Next time you are at a grocery store and see some plantains, grab a couple and try them out. They just might become your new favorite fruit.   Tostones (aka plantain chips)

College Kitchen: Ricotta

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. You can buy some of the store-made stuff, or if you’re ambitious, you can make it yourself. Google a recipe and spend some time mastering the art of ricotta making — it’ll come in handy. Ricotta cookies

College Kitchen with Chef Roberts

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. His family enjoys dinner there a few times a week. On the heels of Restaurant Alma’s recent nomination for a James Beard Outstanding Service award, A&E spoke with Roberts about his experiences, a potential inn and much more.   What is your background as a chef?

College Kitchen: No-bake desserts

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 skill levels. Most recipes require minimal ingredients and kitchen tools, so they’re great for college students. The following recipes satisfy different cravings. Filled with nutritious ingredients like flaxseeds — a great source of micronutrients — no-bake protein balls are a healthy snack.