FOOD
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LIKE A FISH OUT OF FARGO Rediscovering Pasta Salad
Recently, I began working at a locally-owned bakery and cafe that offers a lovely pasta salad each day. I never gave much thought or consideration to pasta salad, until now. One lunch break, I tried ...
Posted on 5/23/13 at 9:16 AM
EH? PLUS Kids Café
The Damiano Center Kids Caf Summer Program begins June 10. The free meal and activity program for kids and families runs from 1-3:30 p.m. Mondays through Thursdays. Activities include gardening, cook...
Posted on 5/23/13 at 12:00 AM
STAFF BLOG AG RIGHT Wine, cheese and more
My knowledge of French agriculture is limited. I know France is Europe's biggest ag producer and that it's a major player in wine and dairy. I also know that the Limousin cattle breed originated in a ...
Posted on 5/22/13 at 8:40 AM
STAFF BLOG GRAND FORKS GOURMET 'The Kegs' Now Open for the Summer
While today isn't exactly a great day to hit up the drive-in, the Kegs in Grand Forks is finally open for the summer. So hop into your car and head down for some delicious onion rings, sloppy joes an...
Posted on 5/21/13 at 1:47 PM
STAFF BLOG EVERYDAY GOURMET Zesty Tomato Quinoa
There is no doubt that quinoa is on trend right now in the food world. The united nations has even deemed 2013 as the "year or quinoa". Not just because it's popular though, but because it is consider...
Posted on 5/18/13 at 9:19 AM
ANN BAILEY: Rhubarb: A rite of spring
My mom made sauces, cakes, pies and desserts from our rhubarb, and I enjoyed them all. When my husband, Brian, moved from Grand Forks to the farm where we live, near Larimore, N.D., my mom and dad planted rhubarb in our garden.
By Ann Bailey , May 22, 2013
Pasta carbonara remade as a delicious summer salad
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Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.
By Alison Ladman , May 22, 2013
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The secret to a great burger? Less is more!
When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill. So what makes a great burger? There are a few simple rules. But if you remember just one of them, it should be that less really is more.
By Elizabeth Karmel , May 22, 2013
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A kebab as happy on the grill as under the broiler
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The trouble with spring is that we get eager to grill, but we can’t always count on the weather to cooperate. Admittedly, I am a fair weather griller. I know some people who gleefully brave blizzards for the joy of putting meat to searing grate. I simply am not so hardy a man.
By J.M. Hirsch , May 22, 2013
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THE EATBEAT: My (Italian) Moon adventure
Tilapia was the last thing on my mind when I stopped for lunch at the Italian Moon on a sunny day in May. I was aiming for the salad bar that is laden with choices including soups, pasta and pizza.
By Marilyn Hagerty , May 21, 2013
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4 ND cases tied to multistate salmonella outbreak
The federal Centers for Disease Control and Prevention is investigating the outbreak, which has affected nearly 150 people in more than 25 states.
By Associated Press , May 20, 2013
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What do we eat? New food map will tell us
Until now, the only way to find out what people in the United States eat and how many calories they consume has been government data, which can lag behind the rapidly expanding and changing food marketplace. Researchers from the University of North Carolina at Chapel Hill are trying to change that by creating a gargantuan map of what foods Americans are buying and eating.
By Mary Clare Jalonick , May 20, 2013
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Grad party costs go beyond food and decorations
Buying cake and making punch are considered staples of preparing for a graduation party, but some hosts are going beyond securing the essentials for their graduates’ bashes.
By Brandi Jewett , May 19, 2013
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Northwood Norwegians extend the holiday to Saturday with annual smorgasbord
Yes, Friday is May 17 — Syttende mai, Norway’s Constitution Day, celebrated there and throughout Norwegian America with flag-waving, singing and the consumption of baked goods — but the practical Norwegians of Northwood have scheduled their annual lefse, rommegraut and sweet-soup fest for the weekend.
By Chuck Haga , May 17, 2013
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JESSICA KARLEY: Lighten your menu with Baked Parmesan Tilapia
Now that warmer weather is upon us, it seems fitting to try my hand at a menu makeover. And now that spring’s finally here, it’s time to lighten things. In place of the fried chicken, I decided to make Baked Parmesan Crusted Tilapia.
By Jessica Karley , May 15, 2013
A sweet start to spring with fruit punch cupcakes
Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries. These cupcakes have it all and are a perfect way to welcome spring.
By Alison Ladman , May 15, 2013
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Mix-ins add crunch to Greek yogurt
When I spotted popular Greek yogurt brand Chobani’s new line of yogurt with mix-ins like graham cracker and chocolate chips, I jumped at the chance to try it. Available in six flavors and on sale for $1 each at Target, the packets are called Flip.
By Meredith Holt , May 15, 2013
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THE EATBEAT: Try the hearty meatballs at Albatross
A UND business graduate with a yen for his own place, Andrew Krauseneck earlier this year ventured into a combined golf simulator and restaurant business. He wants to make his place called Albatross a friendly center where people come to relax, practice their golf swings and also eat and drink.
By Marilyn Hagerty , May 14, 2013
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