THE LOST ITALIAN Cooking Video: Sarello's Red Curry Scallops
This week on North Dakota Today Tony showed the viewers how to make our Signature Sarello's Red Curry Scallops. We featured this recipe on the blog and in our column a year ago, and you can CLICK HE... Posted on 2/27/14 at 1:55 PM
LAGNIAPPE: A FOOD BLOG A 'to-die-for" favorite
I think just about every family has one that go-to dessert that is used to celebrate special occasions.
In my post-holiday email correspondence with Barb Atchison about the recipes she submitted to m... Posted on 2/27/14 at 12:46 PM
CONFESSIONS OF A FAT GIRL Lots to talk about! (Meaning, it's a LONG post!)
Warning: This post is going to be filled with LOTS of pictures!
First things firstI RAN!
It was slow, but I didn't even care. IT. WAS. AWESOME!
This was my first run since January 28 - nearly o... Posted on 2/22/14 at 11:06 AM
THE DULLUM FILE Bobby Deen
We'll chat with Bobby Deen about his new book Bobby Deen's Everyday Eats and about his mom Paula.... Posted on 2/18/14 at 2:45 PM
THE DIRT: THE REAL DIRT ON GARDENING FROM A MASTER GARDENER IN MOORHEAD, MINNESOTA A delicious surprise
I mentioned in Monday's blog entry that I had been down to the twin cities for the weekend because I had a Minnesota Master Gardener State Advisory Board meeting (whew--that's a mouthful!) at the Minn... Posted on 1/29/14 at 8:24 AM
Wasabi amplifies sensations in standard dish
KEY WEST, Fla. - Lights twinkling under a night sky the color of a Spanish black olive, brick pathways winding through lush tropical foliage and the soothing sound of fluttering palm fronds set the stage for a champagne reception on the opening night of the 29th annual Key West Literary Seminar.
Recipe puts Mexican twist on Cajun classic
The kitchen counter exploded with color. Bowls of all sizes filled with green slices of spicy-hot jalapenos, black beans, bright yellow-orange shreds of cheese, grass-green cilantro, homemade salsa mixed of red, green and white and sour cream the color of coconut ice cream.
Homemade loaves offer sense of comfort, warmth
Frigid temperatures, deep snow and icy roads lead to soup and bread season in my kitchen.
When I have a choice, I tend to stay tucked inside rather than bundle up, head out in my car and brave the winter elements.
Artichoke is the name for three unrelated plants.
But much of the food we enjoy that involves artichokes uses the heart, a meaty part of the Globe Artichoke plant, which is a member of the thistle family and is grown in various places, including California.
Baby your beans for a soup the whole family will love
It’s funny that I always seem to think of my dad when I make bean soup.
It’s not because he was an expert with the soup pot. Far from it. My dad spent very little time in the kitchen cooking.
A sweet and spicy take on favorite food of 2010
With anticipation of a new year, we prepare for a fresh start, with new goals and good intentions. But hold your horses.
Before you begin 2011 with a strategy to improve your health by consuming more plants and eating meat sparingly or maybe not at all, bring on the bacon.
This year, say ‘Buon Natale!’ with delicious Italian treat
This time of year, many of us are up to our ears in butter, flour and sugar as we mix and pat and roll and bake. Many holiday bakers will wrap up their homemade cookies, candies and breads to share as gifts.
Cranberry-infused appetizer makes hors d’oeuvres easy
The fun and festive holiday season is upon us. In my quest to keep my stress levels low and my spirits high, I’m keeping everything as simple as possible this year.
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