recipes

Chef Abra Berens shared her tips for incorporating protein, maximizing flavor, and achieving the perfect texture in a simple spring risotto.

What can a criminal trial in Grand Rapids can tell us about use of force in Michigan police departments? After that discussion, we uncover a new take on risotto. Then - what it’s like starting over after the worst happens following a dam collapse. And novelist Aram Mrjoian sets his sights on one family tragedy, and some much broader questions about time and distance.

In this edition of Stateside, a conversation about the Lyoya family’s life, three years after Patrick’s death. Then, a cooking lesson from Chef Abra Berens. Finally, we discuss a study that found a 20% decline in butterfly populations.

Chef Abra Berens walks us through her recipes for cheese soufflé and a winter salad for a Valentine's dinner at home.

Recipe to make Marie Catrib's original coleslaw

In today’s mouth-watering episode, a look back at some of our favorite cookbooks from Michigan chefs.

Chef Eddie Vargas talks beef, broth, and birria as he walks us through the family recipe that forms the base of his culinary philosophy.

Heather Bell joins Stateside to talk about her new cookbook, “Mama Bell's Big Family Cooking.” We discuss what’s different about cooking for a big family all at once, while keeping it simple yet tasty.

Chef Eddie Vargas talks beef, broth, and birria as he walks us through the family recipe that forms the base of his culinary philosophy.

Why to steer clear of the website, TheMichiganTimes.com, one researcher's perspective on how pharmacists could mitigate plant and animal extinctions, and chef Eddie Vargas's birria recipe.