Food

Home With The Lost Italian: Southern from scratch

One of my son Gio’s favorite Southern specialties is biscuits and gravy, but up until last week, I’d always made it for him using a tin of pre-made biscuits with a homemade sausage gravy that was featured in this column in January 2017. But when he requested biscuits and gravy for his ...

American Table: Asparagus sings with a red pepper, almond and tomato sauce

It's time to revisit grilled vegetables! I was recently tagged in a post where the author said that she was taught to grill vegetables dry and then season them when they come off the grill. I don't know what she was grilling and she seemed very happy with that method but it made me think ...

Follow these tips for a rack of lamb that’s juicy inside

Rack of lamb and the grill have great chemistry. The intense heat of the coals produces a bold crust and melts away the meat's abundance of fat, distributing flavor throughout while imparting a smokiness that's the perfect complement to lamb's rich, gamey flavor. But the rendering fat can ...

KitchenWise: Serve pink sangria straight up or topped with bubbly water

Nothing spells summertime like sangria, the chilled and refreshing wine-based fruit punch from Spain that landed on our shores to stay via the 1964 World's Fair. In its classic form — a mix of red wine and chopped fruit that's sometimes further glorified with orange juice and brandy — ...

You can’t go wrong with flank steak and charred corn salsa

Charred corn salsa combined with cumin-scented flank steak is a winning match. We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut the steak into fourths to increase its surface area and seasoned it with ...

Home With The Lost Italian: An angelic treat

My grandmother, Sunny Mathison, turns 100 this Sunday, June 10, and our family and friends will be gathering at Pelican Lake in Minnesota this weekend to celebrate her amazing life. My grandmother embodies the qualities that have defined the Greatest Generation. She is elegant, faithful, ...

American Table: A pair of ways to celebrate the humble and tangy radish

I don't remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France. And, it was the oblong red-to-fushia, white-tipped French Breakfast radish that I fell in love with. This often photographed radish is what I think of when I think of ...

Sicilian summer

FARGO — Summer is the time for what we like to call “big-batch salads,” hearty dishes that are large enough to serve about 12 to 16 people, making them ideal for picnics and barbecues. We focus our big-batch salads around a base of either pasta or rice, and use a variety of veggies, ...

Tuscan Spinach and Ricotta Dumplings topped with marinara

It was my great good fortune recently to spend a week in Tuscany on a culinary tour, assisting a friend of mine with some cooking classes. Of course, I was as much a student as a teacher, and I learned a ton as we banged around from town to town. One of the recipes that especially impressed me ...

The secret to perfectly grilled corn? Cook them unhusked

Grilling corn sounds like a simple proposition_but our research found dozens of variations on the cooking method for this classic summer vegetable. For a recipe that produced corn with a distinctly grilled taste and lightly charred kernels, we grilled the corn unhusked. The grill imparted ...

How to cook a moist beef burger stuffed with American cheese

Minneapolis taverns are famous for the Jucy Lucy, a moist beef burger stuffed with American cheese. Replicating the Jucy Lucy seemed easy enough — but our burgers, cooked to well-done to melt the cheese inside, were dry and tough or the cheese melted through the meat, leaving an empty cavern ...

A tangy, tomatoey, sauce is the star of barbecued chicken

A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not charred) exterior surrounding moist, evenly cooked meat. Our Classic Barbecue ...

A simple shrimp pad thai that requires just one skillet

Our version of this take-out classic is surprisingly easy to make and requires just one skillet. While truly authentic pad thai, with its sweet, sour, and salty flavors, requires hard-to-find ingredients like preserved daikon, palm sugar, and dried shrimp, our simplified weeknight recipe uses ...

A twist on traditional paella that uses hearty vegetables

riety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, fennel, and peas. We gave the artichokes and peppers extra flavor by roasting and then tossing them with a bright, ...

KitchenWise: Reuben Pizza is quick and inexpensive for a graduation party

With the end of the school year looming, the proud parents of any number of soon-to-be-minted graduates are wondering how to pull off a celebratory party without spending a ton of time or money. Reuben Pizza is the answer. It's quick, easy to make, inexpensive and completely scrumptious. Even ...

Trip with mom to Kauai and Maui rekindles happy memories

PRINCEVILLE, Hawaii (AP) — My mother has always had a special connection to Hawaii. Her father flew there nearly 200 times as a commercial airline pilot. He would bring home fresh pineapples and Trader Vic's Mai Tai mix. The kids got the pineapples. The adults got the mix. They even ...

American Table: Make a killer margarita with some tequila-based liqueur

I recently had the pleasure of traveling to Mexico to learn how to make tequila. I always liked sipping on tequila, but now I am in love with it. Tequila is like wine, it is a simple process. It is made by hand and reflects both the terroir of the highlands or the valley soil in which the ...

Asparagus with hollandaise gets a remake with dill, roasting

The combination of asparagus and hollandaise is quintessential in French cooking. Steamed asparagus is typically used, but the combination gets even better when the asparagus is roasted; the browning adds deep flavor to the sweet and verdant vegetable. This complexity called out for a ...