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LIKE A FISH OUT OF FARGO My First Homemade Lasagna & Our Favorite Garlic Bread
For as long as I've known my husband, I've never made lasagna. I'm the cook of our relationship. I'm guessing you've assumed as much by now. He's easy to please when it comes to food and doesn't ofte...
Posted on 5/19/13 at 8:01 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
STAFF BLOG GRAND FORKS GOURMET An Ode to Taco Bell
We gather here today to mourn the loss of a great friend. A friend to some of us more than others. A friend to those of us who, with stomachs rumbling and aching at 1:55 a.m., were sustained by its c...
Posted on 5/17/13 at 6:30 PM
EH? PLUS All-you-can-eat buffet
The Eagles Auxiliary will be hosting an all-you-can-eat soup, sandwich & salad buffet lunch from 11 a.m. to 2 p.m. Saturday at 1710 N. 12th St. in Superior. The event is open to the public. Here'...
Posted on 5/16/13 at 4:15 PM
REAL OILFIELD WIVES The Oilfield Cafe: Mustard-BBQ Sandwiches
CLICK HERE for the full recipe! MMMMM! Don't wanna miss a thing? Subscribe to Real Oilfield Wives here....
Posted on 5/14/13 at 8:02 AM
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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Parents see more food, skin allergies in children
Parents are reporting more skin and food allergies in their children, a big government survey found.
By Mike Stobbe , May 13, 2013
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ANN BAILEY: Pie is no piece of cake
Along with my regular day-to-day duties at Good Samaritan Society — Larimore, I help with a variety of events that the center holds. I enjoy the people I’m working with, get to visit with the people who attend the events and help serve — and eat — good food so it’s definitely one of the perks of my job.
By Ann Bailey , May 13, 2013
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GF woman pens e-books about cooking, growing up in small-town N.D.
Mary Ann Gadberry knows you really can go home again. The Grand Forks woman has written an e-book with a title that says just that.
By Ann Bailey , May 12, 2013
5 recipes inspired by fiction
Reading is one of my favorite past times. I love learning about new worlds, new cultures and new ways of life as I’m drawn into the lives of the characters about whom I’m reading. A fun way to enhance the experience is by making some of the foods featured in the stories.
By Tracy Frank , May 08, 2013
Wash produce well to avoid foodborne illnesses
A quick rinse under the faucet removes all the yucky stuff from an apple – right? According to a new study released in March by the Centers for Disease Control, 46 percent of foodborne illnesses come from produce.
By Anna G. Larson , May 08, 2013
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A lighter, foolproof take on barbecued chicken
I set myself the task of coming up with a recipe for a leaner version of barbecue chicken that somehow still boasted the most lovable aspects of the classic version — a mouth-watering sauce and an element of crunch.
By Sara Moulton , May 08, 2013
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THE EATBEAT: Free popcorn, much more at the Ground Round
Two-for-one burgers on Tuesday evenings and free popcorn anytime are big draws for the Ground Round. It’s a Grill and Bar in a row of restaurants near Columbia Mall, and it seems to be thriving even with the arrival of new neighbors including the Olive Garden.
By Marilyn Hagerty , May 07, 2013
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Duluth mulls regulations for growing food truck business
Jonathan Reznick’s not exactly your stereotypical businessman. You won’t find him bad-mouthing a proposed city ordinance that would jack up fees and require stricter regulation of food trucks like the one he operates in Duluth.
By Peter Passi , May 06, 2013
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Local food shelves aim to provide healthier options for clients
When people think of donating food, images of canned vegetables, boxes of cereal and other nonperishable items may pop into their heads.
By Brandi Jewett , May 06, 2013
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