As a child I was a very picky eater, but I like to think that I’m pretty adventurous now when it comes to food.
My allergy to shellfish already prevents me from enjoying an entire family of strange and exotic dishes, so I try to keep my food aversions to a minimum in an effort to shake off the fickle palate of my childhood.
While cataloguing our featured recipes from the past several weeks, Tony and I discovered that we had nearly all the components for a lovely Italian menu: prosciutto and cantaloupe melon appetizer, pasta primavera main course and tiramisu, the ultimate Italian dessert.
For the past two weeks, our local grocery store has featured large displays of cantaloupe melons from Guatemala.
Tony mentioned them to me several times before I pointed out that we still had a package of prosciutto ham at home in our refrigerator, left over from our Easter feast.
On "Hungry for More," we try to bring our viewers to places in the Fargo-Moorhead area and give them a behind-the-scenes view of some of the best restaurants, a glimpse and taste into what the customers normally wouldn’t know or see.
Ten years ago, Tony and I traveled to Sicily on Easter Sunday to attend his sister’s wedding later that week.
Even though we arrived on the morning of Easter Monday, the signs of Easter were still everywhere.
All evidence to the contrary, today is the official first day of spring.
In terms of the weather, this means absolutely nothing; however, in terms of food, it means we are entering the season of asparagus, one of our favorite vegetables.
Two years ago this month, we said goodbye to James O’Rourke, a man renowned in our community for his tireless commitment to the arts and his great support of local artists and businesses. At Sarello’s, we knew Jim as The Man at Table 34, our original customer, and have even referred to him as our very own patron saint.
We are itching for summer to arrive. Sunshine, swimming, biking, flowers and, of course, tomatoes.
There is nothing like the taste of a garden-grown tomato, and the hybrid versions we find in our local grocery stores in winter just can’t compare
It’s February, which means the Season of Love is about to begin.
Every year around this time, Tony and I sit down to plan our Valentine’s Day menu for Sarello’s, and we love to include as many aphrodisiac foods as possible, just to help out those couples seeking some added romance with their loved ones.
This week we’re focusing on one of the most popular Super Bowl party foods: chili. If you’re looking for a dish that is easy to prepare, can be made in advance, and will feed a lot of people, then my sister-in-law’s recipe for Cincinnati Chili is the perfect dish for your main event.
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