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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
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
Area schools react after students complain about new rules combating childhood obesity
Standing in the lunch line at Hillsboro High School, Brandon Berg, 18, said Wednesday that the free second helpings the school started providing this week for the first time has been nice.
By Jennifer Johnson , March 29, 2013
ANN BAILEY: Traditional Easter fare
Though the landscape outside looks more like it should be Christmas, Easter Sunday is just a few days away. Cooking a big dinner on Easter is a tradition in our family. We either go to my in-laws or host. This year, it’s our turn to cook, and we expect to have about 15 to 20 family members.
By Ann Bailey , March 27, 2013
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- Ginger-crusted Ham
- Pineapple Casserole
- A retro and fun do-it-yourself Easter mint
- A minty Easter lamb deliciously turned inside out
- A simple, stunning tart for a sweet Easter treat
- An Easter lamb that cuts the fat, keeps the flavor
- Delicate, lemony cookie to set the mood for Easter
- Pan-seared pound cake becomes easy Easter dessert
Delicate, lemony cookie to set the mood for Easter
For most people, Easter means it’s time for chocolate bunnies and colored eggs. And while those things are fine, for me this season is about all things lemon.
By Elizabeth Karmel , March 27, 2013
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An Easter lamb that cuts the fat, keeps the flavor
I love lamb, in every way and every cut. But I don’t eat it very often because of the same thing that tends to make it so very delicious — its fattiness. Still, all bets are off during Easter, when I happily bow to tradition.
By Sara Moulton , March 27, 2013
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A simple, stunning tart for a sweet Easter treat
Easter dinner isn’t generally the sort of meal we try to rush. The whole point is to savor the meal, not sprint through it the way we do most weeknights.
By J.M. Hirsch , March 27, 2013
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A minty Easter lamb deliciously turned inside out
The classic Easter or spring lamb often is served with mint jelly. And that’s fine, assuming you want to play it safe. We decided to flip things around. Actually, we didn’t so much as flip the dish as turn it inside out.
By Alison Ladman , March 27, 2013
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A retro and fun do-it-yourself Easter mint
A little retro and a whole lot of fun, cream cheese mints are the perfect way to keep little hands busy during Easter dinner preparations.
By Alison Ladman , March 27, 2013
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