Mpls. St. Paul Magazine food and dining editor Stephanie March sneaks a peek at Fulton Beer's new brewery in downtown Minneapolis and gets a quick how-to on beer infusions with Fulton co-founder Brian Hoffman.
Mpls.St.Paul Magazine food and dining editor Stephanie March gives you an exclusive look into the making of Steven Brown’s new restaurant Tilia in Linden Hills with footage of the construction, staff training, and practice dinner.
Mpls.St.Paul Magazine food and dining editor Stephanie March joins chef Scott Pampuch in the kitchen at the newly renovated Corner Table to cook up some biscuits and gravy using local ingredients.
Mpls.St.Paul Magazine food editor Stephanie March and Meritage chef and co-owner Russell Klein join forces for a quick lesson on the various flavors and oysters featured at the French restaurant’s newly expanded bar in St. Paul.
Mpls.St.Paul Magazine food editor Stephanie March peeks into Parma 8200's kitchen where chef Mike Dalton prepares his version of the classic linguine and clams.
Search hundreds of recipes from top Twin Cities chefs, restaurants, and celebrities. Find entries by Andrew Zimmern, host of the Bizarre Foods on the Travel Channel, WCCO's Don Shelby, chef Steven Brown, restaurants Palomino and W.A. Frost, and more.
Local eateries launch new ways to grub on breakfast and brunch
F3: LEGO Me By Stephanie March on February 10, 2012
Last year around this time I was making a Lego cake for Jake's Bday. Lego still has a grip on that kid, so I was...
V-Day A Go-Go By Stephanie March on February 7, 2012
Love it. Hate it. Ignore it. Whatever your strategy for facing the Valentine's Day glut of pink hearts and smooshy every-kiss-begins-with-kay commercials, if anything, let's...
Congrats NY Giants! And while I’m on the subject, I finally found the best food in Indianapolis: El Pastorcito, righteous Mexican food. Think Posole and...
Lyndale Tap House serves up one of the Twin Cities' best bloody Marys, using organic cucumber vodka and topped off with a hunk of bacon, smoked gouda, and a crispy pickle. Oh, and the food is good, too.
Chef John Occhiato does an excellent brunch with an appealing menu that includes homemade ricotta, meatball with pork and veal, house-made sausages, and a deconstructed eggs Benedict.
Brasa's bruch features hearty eats such as smoked-chopped beef, biscuits and gravy, and fried-egg sandwiches leave you tempted to lick your bowl for a final taste.
Even if you’re not a buffet type, you’ll appreciate the fresh-baked caramel rolls, made-to-order omelets, bottomless champagne, and a bounty of eggs and carve-station standards.
Barbette has a commitment to local, seasonal food, and brunch highlights include fresh pastries, fantastic eggs Benedict, and a lovely gooey Crocque Madame.
Made-from-scratch breakfast basics, also include huevos rancheros with avocado and chorizo, at this highly eclectic and slightly eccentric storefront restaurant.
Meritage's brunch spread includes perfectly turned-out omelets, spicy bloody marys, brioche French toast, a memorable eggs benedict, and corned beef hash so good it may just lift your spirit.
Mill City Café is a breakfast and lunch joint with the soul of a coffee shop__sustained by a loyal cadre of Northeast arty types and a few Warehouse District river-jumpers.
La Belle Vie's Johnny Michaels recommends the right muddler for all of your summer cocktail needs.
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Local eateries launch new ways to grub on breakfast and brunch
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Last year around this time I was making a Lego cake for Jake's Bday. Lego still has a grip on that kid, so I was...
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