Andy Lien

I lived in the Whittier Neighborhood of Minneapolis about ten years ago.  Within Whittier is Nicollet Avenue, also called Eat Street.  A gem of Eat Street was and still is Rainbow Chinese Restaurant and Bar, owned by Tammy Wong.  Earlier this evening, the Minnesota Food Bloggers were fortunate en[...]

I designed a website for some friends, the husband of the two is a guitar freak.  He designs and builds his own guitars.  He plays them.  He shows them off like children…or porn.  One of their cats is named Gui.  When they get a black one, they’ll name it Tar.  It makes perfect sen[...]

A couple weeks back, I was able to accompany Joy Summers to a media opening of a new restaurant in Afton, Current.  Brothers Dan and Dave Jarvis had renovated an elderly establishment in their river town compound to house a modern establishment with fusion fare…and they invited us to sample t[...]

Okay, so there’s no “cookies” in the name of this place, but there should be.  You know, I know.  It’s clumsy.  But, I think to limit it to “breads” just doesn’t do it justice. I’m a forgiving person, though.  I’d go again.  (And again.) Wan[...]

A Feast for Cupid in the home of an artist and a gourmand.  I was so fortunate.  Amidst art, we dined on avocado and shrimp appetizers, Coquilles St. Jacques, salad, salmon with chutney, beef with asparagus, and Cherries Jubilee.  Divine.     nolvadex gyno Buy Without Prescription haldo[...]

Enjoy the views of  Victory 44 in Minneapolis. A very self-aware eatery, the reminders of what we may be eating have been integrated with the decor. Why be vague?  Vague is for babies. I couldn’t resist. I’ll give you a buck if you can tell me what the tattoo is…not that I have a[...]

I won’t deny it.  I’ve got a crush on Max’s at Excelsior & Grand in St. Louis Park.  It’s not that I don’t have other sources of pretty things and chocolates…but this one is simply superb.  It’s not a large shop, but it’s laid out well.  You ha[...]

I totally made a pirate ship cake.  I know.  I’m impressed, too.  I won’t even lie.  I am really stinking proud of myself.  Here’s what went into it so that you can make one, too. Ingredients Pirate Cake: Hours of internet research One trip to Lynn’s Cake & Candy Sup[...]

A little lunch quest in Northeast Minneapolis brought us to the Northeast Social one sunny October day, perfect for hot sandwiches and meandering. Cast of Characters: Grilled gouda and swiss with bacon and tomato on sourdough, fries for $8.00 Mortedella, caramelized onions, gouda, tarragon aioli, ci[...]

Living in St. Paul’s Ramsey Hill neighborhood, I’m approximately nine minutes away from my niece and nephew  in the Merriam Park neighborhood.  While I love those kids dearly, they’re not the only reason I commute those nine minutes to Merriam Park.  I make the drive for cupcake[...]

In my book, there are four facets to meatloaf.  Its moistness, its flavor, its crust-to-meat ratio, and its ability to make a good Meatloaf Sandwich.  Because I am publishing this recipe on my blog, it is probably a pretty good indication that it meets–and exceeds–all of the criteria f[...]

Ever since I mentioned that I would post the recipe for my cheeseball, The Cheeseball, I’ve heard people say, “But I was going to take that with me to the grave.”  It’s true.  I have sworn people to secrecy after telling them the ingredients of The Cheeseball.  They are lo[...]

Ah, Grandma B.  She was really my great-grandmother, Sara Bergquist, but we always called her Grandma B.  She lived into her nineties and was a very regal presence in my young life.  Very poised, very soft-spoken.  She was frail in her old age and was usually in a wheel chair or a hospital bed, [...]

I went to my friend Joy’s house yesterday for a little potluck brunch.  She was making Croque Madames, Aisha was providing some low-sodium bacon (mmm…bacon), and I would be bringing something Chocolate Chippy (I knew I had some…I’m all about using what you’ve got).  T[...]

A tagine is a Moroccan slow-cooking stew that results in a rich and tender meal.  It is made with good, old-fashioned whole foods and it’ll stick to your bones.  Given the ingredients, I like it best in the Autumn when heating up the kitchen’s stove top for hours is a welcome addition [...]