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Minneapolis, Minnesota

If you think of “Prairie Home Companion,” Jell-O salad, and hot dish when you think of Minnesota cuisine, you’re way off the mark—at least in the Twin Cities. Minneapolis and St. Paul are part of a vibrant Midwest dining scene that’s second only to Chicago. Although the region was settled by Scandinavians drawn to the timber and flour mills, you’ll be hard-pressed to find Norwegian or Swedish restaurants these days now that Marcus Samuelsson’s Aquavit has closed. New immigrants, from Somalia, Laos, and Mexico have changed the local culinary landscape. Minneapolis is the younger, hipper sibling, with cutting-edge restaurants and architecture (check out the new Guthrie Theater overlooking the Mississippi). St. Paul, the state capitol, is the clean-cut traditionalist; famous Summit Avenue residents included F. Scott Fitzgerald and timber magnate Frederick Weyerhaeuser.
 

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MissFuss

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Roseville, Minnesota, USA
About me:
 Basically I grew up poor and my parents worked and went to school at the same time for a few years, so at a young age I had to take care of my younger siblings during the day and have dinner ready for the family in the evening, working with very little food options. But I won over their taste buds with some very creative recipes and I kept cooking till I moved out. My two grandmas and my grandpa each liked to cook and passed down thier styles and recipes to me. I am so grateful for my upbringing and my grandparents tutelage. I wouldn't be half the cook I am today if it weren't for those influences.

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joannlj

Cooking Level: Expert
Home Town: Rock Springs, Wyoming, USA
Living In: Minneapolis, Minnesota, USA
About me: I am a person who really believes that "taste" matters. If a dish doesn't taste extremely great I feel there is no reason to make or eat it. I love the farmers markets and the p…
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Photo by halfgunz

halfgunz

Cooking Level: Intermediate
Living In: Minneapolis, Minnesota, USA
About me: stay at home dad in every sence of the words.
Photo by Eric P

Eric P

Cooking Level: Expert
Home Town: Minneapolis, Minnesota, USA
About me: I'm a stay at home Dad (4 of 8 are still at home) and an internet entrepreneur. Have cooked since I can remember. I cooked in the Coast Guard and at several hoity-toity upscale re…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Photo by Sumchelle

Pasta Lamb Skillet

Reviewed on Aug. 19, 2008 by Sumchelle
Fantastic 'n' versatile! I used angel hair (Barilla PLUS - with the omega 3), as that's what I had available. A full pound of ground lamb. (Didn't add in the olive oil, as lamb is awfully greasy) Diced tomatoes with basil, garlic & oregano. Skipped the 'shrooms and olives. Used Penzey's California basil. And, Penzey's Lamb seasoning instead of seasoned salt. Wonderful way to use ground lamb!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Photo by Sumchelle

Holland Boterkoek

Reviewed on Aug. 19, 2008 by Sumchelle
I'd do this one again, only cut the sugar a touch. Added slivered almonds to the top before baking. More crumbly than I anticipated, so I'd probably take this out closer to the 30 minutes next time, too. But, it's quick, easy and really good as is.
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.

Lime-Thyme Potato Wedges

Reviewed on Aug. 19, 2008 by Sumchelle
Eh... Took forever to bake, too "Thyme'y" and not enough "Limey". (I even cut the thyme down by 1/2 tsp - and I didn't have any zest) Added in a touch of garlic powder, cayenne and brushed each wedge with olive oil. Something I wouldn't do again.
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