FOOD
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LIKE A FISH OUT OF FARGO Rediscovering Pasta Salad
Recently, I began working at a locally-owned bakery and cafe that offers a lovely pasta salad each day. I never gave much thought or consideration to pasta salad, until now. One lunch break, I tried ...
Posted on 5/23/13 at 9:16 AM
EH? PLUS Kids Café
The Damiano Center Kids Caf Summer Program begins June 10. The free meal and activity program for kids and families runs from 1-3:30 p.m. Mondays through Thursdays. Activities include gardening, cook...
Posted on 5/23/13 at 12:00 AM
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
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
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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JESSICA KARLEY: Cookin' with bananas
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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
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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
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Pasta dish reflects spring’s maybe-maybe not feel
The unpredictable nature of spring — balmy one moment, frigid the next — makes us hanker for dishes that reflect the season’s maybe-maybe not feel.
And that was the inspiration for this dish, which blends potato gnocchi with asparagus, a light vegetable that has come to represent spring.
By Alison Ladman , April 03, 2013
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Pressure cooker makes risotto a fast and easy dish
Pressure cookers never really did much for me. They seemed fussy — and scary! All those stories about explosions... Then I used one to make a risotto, a dish that by definition is tedious to make. I was blown away. It simplified the process and — most impressively — sped it up.
By Elizabeth P. McIntosh , April 03, 2013
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Sweet-and-savory rhubarb sauce for pork tenderloin
When I informed The Husband that I was going to make pork with a rhubarb sauce, he dismissed the idea out of hand. He does not like sweet in his savory.
By Sara Moulton , April 03, 2013
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THE EATBEAT: Bonzer’s sandwich list is long and varied
There are the regulars who gather at the long bar at Bonzer’s Sandwich Pub for food and drink. There are the occasional customers who stop in for “a bite to eat”. And some who come for mid-day meetings in the club room or for billiards.
By Marilyn Hagerty , April 02, 2013
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Hoeven dishes up school lunch bill to crowd of students
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With a flock of hungry Davies High School Eagles looking on, Sen. John Hoeven held a lunchroom news conference Thursday to assure his youngest and hungriest constituents that he’ll get federal school lunch rules fixed so they can not only eat healthy, but eat as much as they need.
By Helmut Schmidt , March 30, 2013
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