FOOD
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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
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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JESSICA KARLEY: Celebrate Cinco de Mayo with these recipes
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May is here and that means it’s almost time for Cinco de Mayo! When I’m feeling particularly festive, I invite friends and family over to share a few margaritas with a table full of tacos or a build-your-own burrito bar.
By Jessica Karley , May 01, 2013
Hitler’s food taster tells of poisoning fears
They were feasts of sublime asparagus — laced with fear. And for more than half a century, Margot Woelk kept her secret hidden from the world, even from her husband. Then, a few months after her 95th birthday, she revealed the truth about her wartime role: Adolf Hitler’s food taster.
By Kirsten Grieshaber , May 01, 2013
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THE EATBEAT: Blue Moose gives creative variety of menu items
“You’re a brave man,” said the waitress behind the bar when my son, Bob, ordered a PBEB Burger. That is described on the menu at the Blue Moose as a unique combination of burger smothered with peanut butter and topped with bacon and a fried egg. All this for $10.
By Marilyn Hagerty , April 30, 2013
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Vegetable lasagna: A great make-ahead dish
This “Vegetable” Lasagna is the best recipe that has ever crossed my path. No other lasagna I’ve made sets up like this one. My family eats meat, so I cheat in this recipe and add hamburger of the buffalo variety — raised by my nephew, Mike, in north central North Dakota.
By Naomi Dunavan , April 24, 2013
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Whole-wheat pasta redeemed with chard and cheese
Several brands recently have developed very respectable lines of 100 percent whole-wheat pasta. If you haven’t lately, you might want to taste a few of them to decide which is your favorite.
By Sara Moulton , April 24, 2013
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Fresh take on how to eat too many hard-boiled eggs
I recently found myself with an abundance of hard-boiled eggs, I decided to be proactive and come up with a delicious way to use them up right away. The result was a delicious egg salad that I spread on slabs of toasted baguette, then topped with thin slices of smoked salmon.
By J.M. Hirsch , April 24, 2013
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THE EATBEAT: Capitol Cafe offers lots of choices, rock bottom prices
When I entered the Capitol Cafe, I hung back. It takes time for a visitor to study the many choices of food, juices, coffee and fruit. It was the fruit that most impressed me. There were huge oranges, nice bananas, big red apples on display here and there in clear glass containers.
By Marilyn Hagerty , April 16, 2013
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