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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
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
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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JESSICA KARLEY: Celebrate spring with summer rolls
One of my favorite ways to freshen up lunch or dinner this spring is to trade that boring old tortilla wrap sandwich with rice paper and a few fresh herbs and greens to make a summer roll (often referred to as fresh spring rolls).
By Jessica Karley , April 16, 2013
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Pressure cooker great for dulce de leche
The recipe that pushed me to fall back in love with the pressure cooked was dulce de leche. This South American treat is basically caramelized sweetened milk. It’s become a popular flavor in baked goods, ice creams and other sweets.
By J.M. Hirsch , April 16, 2013
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Cedar planks dress up warm glazed brie with fruit
One of my favorite party tricks is to use cedar wood planks for both cooking and serving. I love the look of the ruff hewn wood plank piled with food. And if the edges are a little charred, so much the better! One of my tried and true party appetizers that works with this technique is a grilled glazed brie with fresh fruit.
By Elizabeth Karmel , April 16, 2013
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Two-step method for ensuring moist roasted chicken
The curse of roasted chicken — especially when you are working with parts rather than a whole bird — is how easily is dries out. A few too many minutes in the oven can be all it takes to go from juicy to chewy.
By Alison Ladman , April 16, 2013
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A healthier take on take-out worthy fried rice
Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.
By Sara Moulton , April 16, 2013
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Team Jason Cookbook – Cookin’ Up a Cure
“Team Jason: Cookin’ up a Cure,” was created in memory of Grand Forks native Jason Stadstad, who died from brain cancer at age 19 on Dec. 17, 2006.
By Accent Staff Report , April 16, 2013
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THE BIG SQUEEZE: Back-to-basics juicing delivers nutrition boost
Juicing has gained popularity nationwide since “Fat, Sick & Nearly Dead” was first released, and Fargo’s Total Balance co-owner Cindy Kloeckner says she’s been hearing about it locally, too.
By Meredith Holt , April 15, 2013
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Pillsbury Bake-Off puts premium on fast, easy
The operators of the Pillsbury Bake-Off are shaking up their venerable contest, requiring its entrants to submit fast and easy recipes that will appeal to time-pressed home bakers.
By Associated Press , April 12, 2013
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How to add a slight buzz to your desserts
From chocolate stout cupcakes to fruity sorbet topped with sparkling wine, desserts that marry spirits and sugar solve the dilemma of drink or dessert. Kristina Lau and Andrea Chang of Bakeology occasionally bake with booze and shared some tips for cooking with it.
By Anna G. Larson , April 10, 2013
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THE EATBEAT: Customers gravitate to Mongolian section of Panda Buffet
There are trends in the restaurant business, and manager Bob Lin at Panda Buffet on Columbia Road indicates he will be moving toward the addition of more Japanese items. As it is, there is a seemingly unending array of choices at Panda Buffet.
By Marilyn Hagerty , April 09, 2013
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