FOOD
previous page | Showing 31 - 46 of 3790 | next page
Start a blog »
Blog posts related to this topic:
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
LIKE A FISH OUT OF FARGO Culinary School Update: Winemaking, Bubbly, & The Strong Stuff
Join me atSimple, Good & Tastyfor my latest culinary school update. This time, it's all about wine, from winemaking to bubbly to port. I'll meet youthere....
Posted on 5/15/13 at 9:23 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
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
RELATED CONTENT
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
RELATED CONTENT
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
RELATED CONTENT
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
RELATED CONTENT
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
RELATED CONTENT
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
RELATED CONTENT
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
RELATED CONTENT
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
RELATED CONTENT
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
RELATED CONTENT
JESSICA KARLEY: Cookin' with bananas
.jpg)
Some people are of the school of thought that when bananas become brown there are only two options: Throw them out or make banana bread. Then, there are others who, like me, view the ripening of bananas as a good thing.
By Jessica Karley , April 03, 2013
RELATED CONTENT
Slow cooker lamb dinner that needs no slow cooker
I have two issues with slow cookers, and both are deal breakers. First, I resent the fact that if I want my meat browned — and therefore flavorful — I must sear it in another pan before adding it to the slow cooker.
By J.M. Hirsch , April 03, 2013
RELATED CONTENT
previous page | Showing 31 - 46 of 3790 | next page
View your ad here! Cost effective targeted advertising.
Contextual advertising starting as low as $79/month. This includes targeted ad delivery and search results!
Add your business to the Marketplace »
 |
Green Mill Restaurant 1930 S COLUMBIA RD GRAND FORKS, ND 58201-5820 7017809000 |
Check us out for daily luncheon specials all starting at $7.99. |
RSS Feeds