FOOD
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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
Pan-seared pound cake becomes easy Easter dessert
How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar. If you know how to make a grilled cheese, you can make this dessert, which is a perfect ending to an Easter — or any springtime — dinner.
By Alison Ladman , March 27, 2013
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Embracing the fresh, crisp flavor of raw asparagus
The first time I ate raw asparagus was during the ‘80s at an Italian restaurant in New York. Someone else must have pushed me to order it because until then the only asparagus I’d ever encountered was steamed and buttered, and I really liked it just that way.
By Sara Moulton , March 27, 2013
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THE EATBEAT: Mexican Village: Steady, low-key and dependable
The menu stays pretty much the same. The Mexican fare is predictable with mild flavoring. Service is pretty quick. And prices are fairly low for these times — except for the soft drinks that add about $2 to $2.29. I enjoy a quick meal at Mexican Village from time to time.
By Marilyn Hagerty , March 26, 2013
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Grand Forks concession stands got healthier (whether you noticed or not)
Healthier food choices are elbowing out less-healthy options at Grand Forks concession stands. And, there’s been almost no negative reaction or loss in revenue.
By Pamela Knudson , March 25, 2013
JESSICA KARLEY: Try light, airy panko bread crumbs for your Easter sides
Panko bread crumbs are light and airy with a jagged shape which helps ensure the food stays crispy longer. Most major grocery stores have embraced this trend and now stock them.
By Jessica Karley , March 20, 2013
Health benefits of dark green, leafy veggies
Dark green, leafy vegetables are great sources of nutrition. Salad greens, kale and spinach are rich in vitamins A, C, E and K, and broccoli, bok choy and mustard are also rich in many B vitamins.
By Dr. Lin Yan , March 20, 2013
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THE EATBEAT: Expect leftovers when you visit Texas Roadhouse
More than half of the customers at Texas Roadhouse on 32nd Avenue South, leave with white, plastic boxes of leftover food. And the leftovers I took home seemed almost better the second time around.
By Marilyn Hagerty , March 19, 2013
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Twinkies sale approved by judge
A bankruptcy judge has approved the sale of Twinkies to a pair of investment firms, one of which has said it hopes to have the cakes back on shelves by summer.
By Candice Choi , March 19, 2013
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Grand Forks mothers make baby food at home
Sarah Herland can tell right away if her daughter, eight-month-old Lilly, likes her baby food. Herland recently got into making her own baby food, inspired by a friend. She started with carrots, sweet potatoes and peas.
By Pamela Knudson , March 19, 2013
Foods for thought: Go grocery shopping for your brain
We love our hearts. But what are our brains — chopped liver? Neal Barnard, an adjunct associate professor of medicine at the George Washington University School of Medicine and Health Sciences, says how we eat can improve not just the function of our tickers, but also the longevity of our noggins.
By Vicky Hallett , March 17, 2013
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