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LET'S COOK: All you need is reading

August 24, 2016 This week marks the start of school in Minot and area school. more »»

For healthy, forgiving cooking, try a foil pack in the oven

August 17, 2016 Social media tells me that in part of the country, kids are already back-to-school. more »»

LET'S COOK: The barber and his bread

August 10, 2016 My last column featured Genevieve Halls, former owner of Vanity Salon in Rugby. more »»

Brazil's national cocktail poised for Olympic exposure

August 3, 2016 CORAL GABLES, Fla. (AP) — It's tempting to call cachaça a Brazilian rum and think of the caipirinha as another muddled tropical cocktail. The upcoming Olympics in Rio de Janeiro may change that. more »»

Hairdos, rutabagas and more

July 27, 2016 Consider yourself very lucky if you lived in a home where your mother had her hair fixed weekly. My mom was a fan of regular trips to the beauty shop. more »»

Tuna or Salmon Stuffed Eggs rescue lunch box

July 20, 2016 If it's already time to start gearing up for school — and if you're open to rethinking the typical lunch box fare, consider losing the sandwich and embracing the stuffed egg. more »»

LET'S COOK: Lucy, the Holy Rollers, and the Faithful Fillers

July 13, 2016 I have a weakness for pie. I blame it on the McLean County Fair. Each summer, the Commercial Club of Underwood sold homemade pie at the fair as a fundraiser. more »»

LET'S COOK: A Family ‘Highlight’

June 29, 2016 We recently recognized a Platinum moment in our home. According to the anniversary symbols guideline, a 70th anniversary is platin. more »»

Don't get so sour about pickles. Make them yourself

June 22, 2016 By MELISSA D'ARABIAN Associated Press In the world of summer barbecues, the pickle hardly plays a starring role. more »»

LET'S COOK: Father’s Day

June 15, 2016 eeing the displays for Father’s Day cards triggers emotions, reflections and certainly memories this year. more »»

Scallops take center stage in citrus-marinated kebabs

June 8, 2016 I've always been a sucker for scallops. They're sweet, meaty, cylindrical and bite-sized. This particular recipe puts scallops at the center of a skewer's worth of very tasty kebabs. more »»

LET"S COOK: Destination Imagination

June 1, 2016 What’s the best way to get to know your child? Spending time with them, of course! We just spent a week on the campus of the University of Tennessee with Lydia and other North Dakota participants as... more »»

A new trick

May 25, 2016 I thought I knew how to make the perfect burger. Now I know better. more »»

Ready to break the rules on salade nicoise? Grab a tomato

May 11, 2016 Salade nicoise was the first recipe I made when I lived in France, a country that later would become my second home as an adult. But at the time I was 19, spending a semester abroad. more »»

Especially for Mother’s Day

May 4, 2016 Gratitude is the word to describe my fortune in being blessed with a caring mother. more »»

LET'S COOK: Patterns worth contemplating

April 20, 2016 Once is not enough when it comes to viewing beautiful patterns on the campus of Minot State University. more »»

Doing the impossible: Make a vegan Caesar worth celebrating

April 13, 2016 I've heard that many restaurant chefs despise making Caesar salads, but I don't understand why. more »»

LET'S COOK: Split Pea & Rye Bread unite

April 6, 2016 It is amazing how many souls enjoy a noble-baked Easter ham where the skin is overdone, and where it holds a comparison to a veteran brick oven-charred, yet visible shades of pink are expressed. more »»

SEVEN things you didn’t know you could do with your slow cooker

March 30, 2016 Think all your slow cooker is good for is cranking out pots of chili and beef stew? Think again! This versatile kitchen workhorse can be put to use for all manner of things you probably never... more »»

LET'S COOK: Reagans, reflection and connections

March 23, 2016 Who were your Sunday evening dinner guests? Jan, Lydia and I dined with President Ronald and First Lady Nancy Reagan. more »»

 
 

 

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