Savor Dakota Blog

Sizzling steak is a sound that makes many people salivate. Imagine adding a four pepper cracked crust to your cut of choice. Michael Johnson, manager and chef at The Pheasant Restaurant and Lounge offers this recipe as the weather cools this fall. Bison is used in this presentation, but another hearty cut of deer or elk would also be appropriate.

Braising lamb is an easy and delicious way to serve up a hearty meal to share with family and friends.

Chimichuri Sauce is a wonderful addition to many meat dishes, including lamb.

Savor can mean to take time to enjoy an experience or, perhaps, the food that you're eating. Sometimes it could be both. What does it mean to you?

Wojapi is a fruit pudding and a favored item to eat with fry bread. Mavis Two Bulls and her sister Rachel Nava share their family recipe.

Savor Dakota explores wintertime cuisine in South Dakota.

Mavis Two Bulls makes fry bread to share with friends, family and to sell at a Spearfish Farmer's Market stand. Two Bulls graciously shares with us how she makes fry bread and shares a small recipe that a family might enjoy and a large recipe that might be made for a party.

Timpisila is a root plant that has wound itself through Lakota history, lore and family recipes. Chef MJ Adams creates a vegetable soup that showcases the breadroot.

Everything is connected in Lakota lore. Timpsila is a prairie root that is revered by the culture and even plays a role in connecting this world with that of the stars. Jhon Goes in Center tells the Legend of Star Boy.

It's harvest season in South Dakota and for many families, that means creating a meal fit to eat in a tractor cab or cornfield.

Field corn is found in abundance in South Dakota but it isn't something that typically shows up on a "farm to table" menu. That didn't stop SDPB's Heather Benson from giving it a try.

Sam Heikes of Heikes Family Farm uses the winter months to take a breath after the prior growing season. Its a time to be with family and cook!! The Heikes crew enjoys creating items with the produce that they grow and exchanging ideas with their customers. Sam kindly shared a favorite recipe for sweet potato pie, a holiday favorite.

Sabrina Swee is a student at Beresford High School and accomplished in the kitchen. Sabrina shares a new take on stuffing and mashed potatoes.

Chef MJ Adams offers an alternative to sweet treats on your appetizer table with a savory tartlet.

Potato Sausage is a time honored recipe that generations have made in the Kennedy family of Beresford. Katie Kennedy Westra shares a tradition that she enjoys, passed down from her grandmother.

Senate Bill 7 reworks the definition of agricultural land for taxation purposes. The idea is to allow small acreages to make use of the code. Presented by Senator Cammack, members of the Senate heard the measure on Tuesday, January 24.

With the "big game" on Sunday, it's time to plan out what to serve at the party. Here are four fun recipes to try during the Super Bowl.

South Dakota farmers rally to help cattle producers in need, sending hay to help supply the feed lost in the recent wild fires across parts of Kansas, Oklahoma, Texas and Colorado.

Students in Wagner have unique access to aquaponic tables and a geodome greenhouse, both of which allow the cultivation of produce all year.

Flax blooms are fleeting and are a spectacle to behold. The plants typically blooms around the end of June and the beginning of July. Waves of small blue blossoms stand out amid fields of beans, corn and grass.

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