FOOD
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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
EH? PLUS National attention
Grand Marais Dockside Fish Market was featured in the Travel section of Sundays New York Times as one of four restaurants in the U.S. that celebrate their stamping grounds in ways that go beyond ingre...
Posted on 5/21/13 at 12:00 AM
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
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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OUTDOOR RECIPIES: Brandied caribou steaks
Caribou isn’t exactly common in this part of the world but this recipe from Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” would work with just about any other wild game, from venison to elk, moose or antelope, as well. The key, Winkelman says, is to only cook the wild game steaks to medium rare for the finest flavor. Overcooking is the biggest mistake people make when preparing wild game.
May 05, 2013
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COUNTRY SCRIBE: Salad for supper?
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Last week, I spoke to a women's gathering at an area Lutheran church. I arrived good and hungry because those Lutherans can really put on a spread.
By Eric Bergeson , May 04, 2013
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Big flavor — not effort — in honey-paprika chicken
Sweet and smoky and spicy are three flavors that work wonderfully together, and this recipe for roasted chicken thighs is a fast, easy and delicious way to make that point.
By J.M. Hirsch , May 01, 2013
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Healthy French toast with a hidden chocolate layer
Time for a confession. As a child, I never once celebrated Mother’s Day. My parents thought the holiday was nothing more than a cheesy excuse to sell greeting cards, and who was I to argue? But after I became a mother myself? Oh. My. God.
By Sara Moulton , May 01, 2013
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Happiness for Mom is a toasted cheese sandwich
Happiness is... a warm cheese sandwich. It’s a sentiment as true today as when I read it as a child in my very first cookbook, the “Peanuts Cook Book.” It described the simple joy of slapping cheese on a slice of bread, topping it with tomato and oregano, then waiting patiently as it toasted to a bubble.
By Elizabeth Karmel , May 01, 2013
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Celebrity chef recipes may be bad for your health
Research published in the Food and Public Health journal by University of Coventry scientists said recipes of celebrity chefs were “exacerbating” health problems such as obesity in Britain by encouraging people to eat fatty dishes.
By Paul Casciato , May 01, 2013
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