Dining Out

With days turning cooler and fallen leaves fading, comfort food beckons. Hearty sandwiches satisfy that urge for a little something more, not necessarily seconds but a big hefty first. From hoagies to subs, these sandwiches from Plymouth restaurants will leave you satisfied.

Minnesotans sure like their seafood. Fish dishes are popular choices throughout the day and that even includes breakfast. Tuna, salmon, walleye, white fish, scallops, shrimp or crab —take your pick. All this great seafood can be yours and no fishing license is required.

Food trends come and go, each wave depositing fresh knowledge and innovation. Right now our food-scape is booming with low-carb, gluten-free and Paleo revelations; we have new ingredients to play with and new ways to play with old ingredients.

ONLINE HED: Review: Orange (Food) Is the New Black

February is well-known as the month of love—fragrant bouquets of roses and heart-shaped boxes of chocolates are sure-fire ways to win over your honey’s heart. But sometimes there’s nothing better than spending time together over a delicious meal or even a piece of luscious dessert.

Football fans, get ready: The Super Bowl is fast approaching, which means it’s time to make some plans for watching the big game. And almost as important as your viewing destination is the mouth-watering array of food you’ll be devouring.

A sunny classic; red snapper dish.

Nestled
off the busy 42nd Avenue N. in New Hope once stood a restaurant, the history of
which meant almost as much to the area as the incorporation of the city itself.
For 37 years, The Sunshine Factory has been a neighborhood hangout and dining mecca,

Ice cream—it’s the staple of summer. Whether you’re savoring the refreshing flavors of an ice cream sandwich straight out of the freezer, or two scoops of double-chocolate-chunk in a homemade waffle cone, it’s the perfect warm-weather treat.

The Maillard reaction: This simple process is responsible for making grilled food taste delicious. When our food browns and caramelizes, it undergoes an amazing change—perhaps best conceived when we grill meat over the crackle of a hot fire.

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