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STAFF BLOG AG RIGHT WITH AGWEEK REPORTER JONATHON 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
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
STAFF BLOG AREAVOICES COMMUNITY Why didn't I think of that?
Every once in awhile, I run across a blog that makes me think, "Why didn't I think of that?" Rose's Pin-Tests is one of those blogs: http://rosespintests.areavoices.com The blog is written by a coll...
Posted on 3/18/13 at 3:34 PM
COURAGE IN THE KITCHEN: REMINISCENCES AND RECIPES Kasha (Buckwheat Groats)
My father raised buckwheat on one of our fields, but I did not know it wasn't a grain until I was in college. It is actually related to rhubarb. The only buckwheat we had at home was buckwheat pancake...
Posted on 2/25/13 at 4:40 PM
STAFF BLOG CHEF JEFF Chipotle Black Bean Chili
Have you every wondered why black beans have become so popular in the United States in recent years? They've long been a staple in our south-of-the-border neighbor, Mexico, where they're called frijol...
Posted on 2/8/13 at 2:31 PM
Grad party costs go beyond food and decorations
Buying cake and making punch are considered staples of preparing for a graduation party, but some hosts are going beyond securing the essentials for their graduates’ bashes.
By Brandi Jewett , May 19, 2013
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OUTDOOR RECIPIES: Brandied caribou steaks
Caribou isn’t exactly common in this part of the world but this recipe from Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” would work with just about any other wild game, from venison to elk, moose or antelope, as well. The key, Winkelman says, is to only cook the wild game steaks to medium rare for the finest flavor. Overcooking is the biggest mistake people make when preparing wild game.
May 05, 2013
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The Lost Italian: Risotto creates creamy center for Arancini Balls
The Academy Awards take place this Sunday and, regardless of which movie or actor takes home the coveted Oscar statue, we know one thing for certain: Hollywood loves to celebrate itself.
By Tony and Sarah Nasello , February 19, 2013
Hungry for More: Quaker Steak & Lube more than just wings
Jim Manney is at Quaker Steak & Lube with kitchen manager Scott Huson making the quick and simple Baja Chicken Wrap.
February 19, 2013
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THE EATBEAT: Giuseppe’s charm lies in its ambience
It’s small, with seating for only 40. It doesn’t try to be all things to all people. And that is the charm about Giuseppe’s Italian Ristorante on DeMers Ave. in downtown Grand Forks.
By Marilyn Hagerty , February 19, 2013
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CHEF JEFF: Curry some flavor
Probably nowhere else in the world outside of South Asian countries of Bangladesh, India, Pakistan, Nepal and Sri Lanka — among others — can you find more restaurants that feature curry so prominently as in Great Britain.
February 06, 2013
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The Lost Italian: Scallops, curry a perfect Valentine’s pairing
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.
By Tony and Sarah Nasello , February 05, 2013
Hungry for More: Make a fancy cheese plate
When you have a gathering of family and friends, sometimes you want to do something a little different than smoked weenies in barbecue sauce.
February 05, 2013
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THE EATBEAT: Casa Mexico receives a hearty welcome in East Grand Forks
The decor was beautiful, the menu long and the booth comfortable when I visited Casa Mexico in East Grand Forks. The place, which opened Dec. 19 and has been home to other restaurants, has been redecorated and refurbished in most inviting Mexican style.
By Marilyn Hagerty , February 05, 2013
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The Great Indoors with Tracy Briggs: Jalapeno dip great for the game
Let’s be honest, some of us go to Super Bowl parties just for the food. I must say that’s the case for one of my favorite co-workers, LaurelLee Loftsgard.
By Tracy Briggs , January 30, 2013
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Home with the Lost Italian: Simple, versatile scaloppine method elevates ordinary dishes
This week we’re going to expand upon a culinary technique which we’ve mentioned in two of our previous columns: preparing meat in the scaloppine style.
By Tony and Sarah Nasello , January 22, 2013
Hungry for More: Warm up with Chipotle Sweet Potato Bisque
This week “Hungry for More” host Jim Manney takes us back to where the first “Hungry for More” episodes were shot one year ago at Maxwell’s with Chef Mike Wald.
By SheSaysTV on Areavoices.com , January 22, 2013
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Halgrimson: Beef Barley Soup a treat on cold day
Soup is about the only thing I want to eat when the weather is as cold as it’s been lately. I want something to warm both my body and spirit, and a steaming bowl of soup is always the answer.
By Andrea Hunter Halgrimson , January 22, 2013
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Review: Find traditional fare with modern flair at India Palace
FARGO – Often when people think Indian food, they think tandoori, and the new India Palace in Fargo can deliver it up as well as anyone.
By Eric Daeuber, Special to The Forum , January 21, 2013
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