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  • Article

    Does the five-second rule work?

    In 2007, researchers at Clemson University tested this question with a floor-to-food contamination study. They put salmonella on tile, wood panels, and carpeting, then dropped food on the bacteria and tested how much transfered. Seriously, I am ...

    @ The Hot Dish by Rachel Hutton on December 8, 2008 @ 11:00 am
  • Article

    Lucille's Kitchen Garden: garlic jam, really?

    Zoie Glass knows how to can. She grew up canning regularly in northern Minnesota. When she gave her jams to friends as gifts, they encouraged her to try and sell them. Her response was an enthusiastic: "Sounds like a lot of work." Eventually, tho...

    @ The Hot Dish by Roseanne Pereira on December 8, 2008 @ 8:32 am
  • More Maria, Less Luigi - Dining at the schizophrenic Totino's Italian Kitchen

    Article

    More Maria, Less Luigi - Dining at the schizophrenic Totino's Italian Kitchen

    Totino's Italian Kitchen--open since 1951 in general, and for the last couple of months in its new Mounds View location--is the kind of place that can start a fight when it's mentioned. Love it? You're probably a fan of what you'll call a traditiona...

    by James Norton on June 4, 2008
  • Go Get Sauced - The upscale North Side restaurant shows how the neighborhood is changing

    Article

    Go Get Sauced - The upscale North Side restaurant shows how the neighborhood is changing

    Not once but twice I tried to go to Sauced during its regular hours and found the restaurant closed. The first time, on a Sunday evening, the parking lot was empty and the neon beer signs were dark. A note on the door explained that the staff had ta...

    by Rachel Hutton on June 4, 2008
  • Article

    I Can't Believe It's Not Paint Thinner Vol. 21

    In anticipation of the Jewish Festival of Lights (Dec. 21-29 this year), we're sipping cherry flavored Manischewitz. Their Web site says that kosher wines are under the supervision of rabbis "from crushing to bottling," but it also notes that the va...

    @ The Hot Dish by Ben Palosaari on December 5, 2008 @ 3:47 pm
  • Article

    Dinner and a movie?

    Nightlife reporter Tom Horgen will, in my mind, forever be the first man to lead a Strib story with the sentence, "Sometimes when you go out, you just want to be alone with your baby-boo." His recent piece on restaurants to pair with local movie thea...

    @ The Hot Dish by Rachel Hutton on December 5, 2008 @ 3:30 pm
  • Article

    So, you wanna be a food writer...

    Get a taste with this first course... The Loft Literary Center is well-known for bringing all levels of writers to the table, generating discussion, and leaving students with ideas they can work on at home. But when food is involved, is it possible...

    @ The Hot Dish by Roseanne Pereira on December 5, 2008 @ 2:55 pm
  • Article

    Pig-mice: Coming soon to a table near you?

    The Food and Drug Adminstration has closed the comment period for guidelines on introducing genetically modified animals into our food supply. As Barry Estabrook writes for Gourmet magazine, one of the first to make it to market could be the "Envir...

    @ The Hot Dish by Bridgette Reinsmoen on December 5, 2008 @ 2:20 pm
  • Article

    Bar Abilene: Half off everything

    As if Bar Abilene's happy hour wasn't already crowded enough, this latest deal should pack the place. Already known for its cheap happy hour apps and margarita club, Abilene is offering EVERYTHING--soups, salads, sandwiches, entrees--for half p...

    @ The Hot Dish by Rachel Hutton on December 5, 2008 @ 11:44 am
  • Article

    Drink of the week: Cucumber vodka on the rocks

    Cucumber vodka on the rocks $8.00 Erte's Peacock Lounge 323 13th Ave. NE Minneapolis 612.623.4211 Named after the art deco artist, Erte has that sweet vintage feel--particularly in their Peacock Lounge. With soaring ceilings and dark wood, this ...

    @ The Hot Dish by Michelle Leon on December 5, 2008 @ 11:33 am
  • Article

    Dunkin' vs. Starbucks

    A few months ago, we learned that Dunkin' Donuts was headed back to Minnesota, but the question remained--when? Finance and Commerce reports that the company will be in talks with developers next year but that the soonest stores might open would be s...

    @ The Hot Dish by Rachel Hutton on December 5, 2008 @ 11:00 am
  • Article

    LB Breakfast: 2B or not 2B?

    The less than a year old Hotel Minneapolis prides itself on being sophisticated, yet playful. I wondered if that transferred at all to its food. Restaurant Max has been discussed for awhile, but when I saw signs in the skyway that breakfast was avail...

    @ The Hot Dish by Roseanne Pereira on December 5, 2008 @ 10:05 am
  • Article

    The Beers of Winter: Old Jubilation by Avery

    "Winter beer," I'm learning, is largely synonmous with "English Strong Ale." Bold, fruity, malty, high ABV but not as strong as a barleywine, with a hops attack varying from mild to extreme. Almost like an Octoberfest on steroids. Avery's Old Jubil...

    @ The Hot Dish by James Norton on December 5, 2008 @ 1:22 am
  • Article

    Does Cargill have too much control?

    The latest installment in the Star Tribune's Our Hungry Planet series, shows what we do know--and perhaps, more interestingly, what we don't--about the globally dominant agricultural company. With more than $120 billion in annual revenues,...

    @ The Hot Dish by Rachel Hutton on December 4, 2008 @ 2:00 pm
  • Article

    Babalu closes after 5 years

    After more than five years on Washington Avenue North in Minneapolis, Babalu has closed (though its website, for now, lives on). The restaurant and bar with spicy Latin food and fruity cocktails was part of the resurgence of the North Loop area on th...

    @ The Hot Dish by Bridgette Reinsmoen on December 4, 2008 @ 1:42 pm
  • Article

    Best holiday cookies

    Every year, Rick Nelson and crew host their annual cookie contest, whittling hundreds of recipes down to a handful of the most promising--22 this year--and conducting a giant taste test. Do you recognize this finalist? Yep, it's DFL state re...

    @ The Hot Dish by Rachel Hutton on December 4, 2008 @ 12:00 pm
  • Article

    The Hot Dish Preview: 12/05/08

    In tomorrow's edition of The Hot Dish, December restaurant specials, a preview of New Year's Eve, camel chops, new uses for Spam and more. Also, The Hot Dish talks to the owner of a heritage pig farm that suffered a devastating fire last month. She...

    @ The Hot Dish by James Norton on December 4, 2008 @ 10:25 am
  • Article

    Cool coffee art

    Christoph Niemann illustrates his lifelong love affair with coffee in a series of napkin art.

    @ The Hot Dish by Rachel Hutton on December 4, 2008 @ 4:00 am
  • Article

    Hard to find Asian food? Follow this lead.

    Let the Asian food come to you at Taste of AAJA. Acronym not ring a bell? Chances are you're not an Asian American journalist. Still, you can show your support for the Minnesota chapter of the Asian American Journalists Association through your sto...

    @ The Hot Dish by Roseanne Pereira on December 4, 2008 @ 1:19 am
  • Article

    Spam's top 5 non-food uses

    Strange, but true: People have been known to polish furniture with Spam. Apparently the fatty gel does wonders to shine up wood. (Not recommended for households with kids or pets, unless you want teethmarks on the coffee table.) Here our our t...

    @ The Hot Dish by Rachel Hutton on December 3, 2008 @ 3:40 pm
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Soberfish brings Thai-Japanese fusion to Seward Soberfish brings Thai-Japanese fusion to Seward

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Tiny Diner has big dreams in Minneapolis Tiny Diner has big dreams in Minneapolis

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Adventures of an urban scavenger: How to survive without paying for food in the Twin Cities Adventures of an urban scavenger: How to survive without paying for food in the Twin Cities

It's 11 p.m. on a Wednesday and I'm knee-deep in a bed of roses and organic produce. I fill my lungs. This is serenity. I crouch down and inch my fingers toward… More >>

Cook St. Paul sprinkles diner standards with Korean spice Cook St. Paul sprinkles diner standards with Korean spice

It's unlikely that you'll ever hear a hungry diner say "let's go to Cook St. Paul for Korean food." But that's really not the intention of Eddie Wu and Charles… More >>

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