• South City Kitchen’s Fried Green Tomatoes

    Written by Chef Chip Ulbrich Fried Green TomatoesServes 6 – 8  6 – 8 medium green tomatoes 1 pound creamy goat cheese (spreadable) 4 eggs 1/2 cup water 4 cups all purpose flour 8 cups Panko crumbs Salt and pepper to taste 1 quart Roasted …

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  • Food 101’s Lemon Basil Chess Pie

    If there is one thing for sure, the Points North staff boasts a mighty big sweet tooth, so it was our pleasure to taste test the dessert menus at area restaurants and share the goodies with you. One dessert that struck our fancy was Food …

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  • Cibo E Beve’s Rigatoni Gorgonzola

    Written by Ashley Brechtel Nothing beats a dining experience where you can actually see where your food is prepared. That’s exactly what you’ll get at Cibo E Beve (pronounced chee-boh, bevay). With an antipasta bar, wood-burning oven and a large chef’s table placed in front …

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  • Thumbs Up Diner’s Eggs in Paradise

    Written by Kylie McKlveen We love an original local restaurant with its own unique personality and a funky menu to match, and that’s exactly what you’ll find at the 1950’s-inspired Thumbs Up Diner: an approachable “breakfast all day” dining scene with an established reputation in …

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  • Blue Moon Bruschetta

    Blue Moon Bruschetta 1 1/2 cup plum tomatoes, or about 4 tomatoes 1/4 cup red onions 1/4 cup feta cheese 2 tablespoons extra virgin olive oil 1 1/2 tablespoons balsamic vinegar 6 – 8 fresh basil leaves, chopped rough Kosher salt and fresh ground pepper …

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