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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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Betsy

Cooking Level: Beginning

Living In: Minneapolis, Minnesota, USA
About me:
 I haven't been cooking for long at all. any recipe's I have is because I had to throw a whole lotta krap together....

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Azure

Cooking Level: Intermediate
Home Town: Minneapolis, Minnesota, USA
Living In: Tucson, Arizona, USA
About me: I'm quite a bit OCD in the kitchen. I love following recipes. Music is a must at basically all times. I enjoy movies, reading, shopping and time with my friends and family.

Allison Lee

Cooking Level: Intermediate
Home Town: Minneapolis, Minnesota, USA
About me: I am a designer at an architectural firm. I live in a cozy brownstone with my family: Patrick the boyfriend, Rambo the rabbit, Henry the cat, and Vincent the bulldog. We are soooo…
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Brianna

Cooking Level: Expert
Home Town: Minneapolis, Minnesota, USA
Living In: Mound, Minnesota, USA
About me: Newly engaged 27 year old, looking forward to trying new recipes that I may not always eat, due to fat content. My Fiancee is a firefighter so I need to cook him hearty meals tha…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed on Oct. 10, 2008 by Diana G.
don't need to use bread crumbs, fine without.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.

Sweet Restaurant Slaw

Reviewed on Oct. 10, 2008 by Jenny W
Very easy, impressive recipe. SO much better than bottled slaw dressing, and less expensive too... my standard from now on. I did cut the sugar a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

Easy French Dip Sandwiches

Reviewed on Oct. 9, 2008 by Sumchelle
It doesn't get much easier. For SIX 'hoagie' rolls, I used the full pound of roast beef and one slice of Provolone (broken in half to fit the entire piece of bread). I used one pkg of Au Jus to soak the meat slices, and had to add beef broth (and some bouillon cubes) as I didn't have enough from the one packet of Au Jus. Yum!
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