FOOD
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STAFF BLOG AG RIGHT WITH AGWEEK REPORTER JONATHAN KNUTSON 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
LIKE A FISH OUT OF FARGO My First Homemade Lasagna & Our Favorite Garlic Bread
For as long as I've known my husband, I've never made lasagna. I'm the cook of our relationship. I'm guessing you've assumed as much by now. He's easy to please when it comes to food and doesn't ofte...
Posted on 5/19/13 at 8:01 PM
PRAIRIE FARE Be Inspired on a North Dakota Road Trip
"Wow, Mom, this is an animal vacation!" my older daughter exclaimed. She was about 9 at the time. "It's more like 'Animal House' in this vehicle!" I replied, glancing over my shoulder at my three e...
Posted on 5/19/13 at 2:55 PM
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 LOST ITALIAN Easy and Delicious Walleye Cakes
Walleye Cakes RECIPE The Minnesota fishing season is now open and that means that its time to get the boats back into the water (as soon as all the ice is gone!) toresume the pursuit of the states ...
Posted on 5/14/13 at 12:56 PM
Hungry for More: Tasty pizza sauce
There’s no party like a pizza party and we have the perfect homemade sauce for you. “Hungry for More” host Jim Manney is back at Rhombus Guys and head chef Connor Paulson shows us their top secret and easy to do at home pizza sauce.
May 07, 2013
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Home with the Lost Italian: Walleye cakes a taste of the lakes
In a normal year, Saturday’s Minnesota fishing season opener would mean it’s time to get the boats back in the water and resume the pursuit of the state’s most sought-after fish, the walleye.
By Sarah and Tony Nasello , May 07, 2013
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Areavoices: Whole Wheat Coconut Banana Bread
What a delicious way to spend a morning! My son and I whipped up a batch of our favorite breakfast treat, Coconut Banana Bread. This recipe is adapted from my great grandmothers banana bread and is just as good with our without the coconut or you could sub in chopped walnuts if you like.
By Jessica Karley, EverydayGourmet.areavoices.com , May 06, 2013
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Cooking up a way to bridge language safety gap
MINNEAPOLIS – Afro Deli and Coffee on the West Bank is known for its diverse food selection, but customers may not be aware of the extent of the diversity behind the counter.
By Kelsey Shirriff, The Minnesota Daily , May 05, 2013
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5 Things Friday: 5 packaged staples for your gluten-free diet
FARGO – A few months ago, I found out that I’m sensitive to gluten.
I mourned the loss of pasta and baked goods and set out to find some suitable gluten-free replacements.
By Anna G. Larson , May 02, 2013
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The Great Indoors: Beyond tacos for Cinco de Mayo
Tim Rosendahl has been awfully busy holding classes at Casey Steele’s Square One Rental Kitchens.
So when we asked the two of them to help us out by creating an extra special Cinco de Mayo meal for “The Great Indoors,” we were thrilled that they could squeeze us in.
By Tracy Briggs , May 01, 2013
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Thursday review: Mix-ins add crunch to Greek yogurt
FARGO – I prefer ice cream packed with things like crunchy pecans and chewy bits of chocolate chip cookie dough. Yogurt’s no different.
By Meredith Holt , May 01, 2013
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Hungry for More: Pan seared salmon with beurre blanc sauce
Sometimes you want to make a nice, fancy dinner for yourself, your partner or your family. A nice, perfectly done salmon with a delectable sauce drizzled over the top
By Forum staff reports , April 30, 2013
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Home with the Lost Italian: Aioli a perfect sauce for fish tacos
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.
By Tony and Sarah Nasello , April 30, 2013
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