Pozole

By Kirsten Gjesdal | March 20, 2022

Marisol Galvan Murillo cooked this fragrant and hearty recipe for a 3/15/22 cooking class in partnership with the Brookings Arts Council. Pozole is an authentic pork and hominy stew cooked by Marisol’s family in central Mexico. She serves it in a bowl topped with shredded Romaine lettuce, diced radishes, and diced onion, accompanied by Lala…

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Norwegian Meatballs with Gjetost Gravy

By Kirsten Gjesdal | January 27, 2022

Michael Johnson from The Pheasant Restaurant & Lounge created this fantastic recipe for a 1/25/22 cooking class in partnership with the Brookings Arts Council. It is filling and savory. Perfect for a cold winter day! The direct translation is “meat cakes” instead of “meatballs”. It’s okay if they are a little flat and not perfectly…

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