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Showdown: Breast vs. thigh meat
April 27, 2011 Most health-conscious cooks focus on boneless, skinless chicken breasts. It makes sense. This piece of the bird is convenient, versatile and virtually fat-free. more »» 
Try an upside-down cake
April 27, 2011 Cocoa-Mango Upside-Down Cake Start to finish: 1 hour 5 minutes (25 minutes active). Serves 8. more »»
SCHOOL LUNCH MENUS - May 2-6
April 26, 2011 Minot Catholic Schools Monday: Sloppy joes, potato wedges, fruit, milk, salad bar. Tuesday: Mini corn dogs, tortilla chips, cheese sauce, lettuce, fruit, milk, salad bar. more »» 
Inspired by India
April 13, 2011 Participants in Dr. Neena Thomas-Eapen’s recent class at Gourmet Chef were thrice-blessed. more »» 
A sweetly savory chicken soup for spring
April 13, 2011 Getting your kids interested in food and cooking really can be as simple as asking, “Hey, do you want some mangos?” To which my 6-year-old son, an otherwise bored participant in the grocery shoppin... more »» 
Slow cooking a tender, delicious Passover stew
April 13, 2011 The expansive nature of the Passover seder gathering can present a fantastic opportunity to use food to bring together the different elements that are part of each family’s history. more »»
School lunch menus - April 18-22
April 12, 2011 Minot Public Schools Monday: Chicken patty on a bun, potato smiles, fruit choices, milk. Tuesday: Taco salad or chicken fajita salad, breadstick, fruit choices, milk. more »» 
A slice of the sweet life
April 6, 2011 Perhaps your invite to the upcoming royal nuptials of Britain’s Prince William and Kate Middleton was lost in the mail. Or maybe you simply haven’t the time to hop across the pond for the big eve. more »» 
Top off your mealtime with a light, fruity tart
April 6, 2011 Honeydew-Blackberry Tart Start to finish: 2 hours (30 minutes active) Serves 1. more »» 
LET'S COOK: The lasting beauty of daffodils never fails to inspire
April 6, 2011 When in search of lasting beauty, consider the flowers of nature which never fail to inspire. Two weeks ago our table was adorned with a bright bouquet of yellow daffodils. more »»
SCHOOL LUNCH MENUS - April 11-18
April 5, 2011 Minot Public Schools Monday: Hamburger or cheeseburger, french fries, fruit choices, fruit snacks, milk. Tuesday: French toast sticks, cheese omelet, fruit choices, orange juice, milk. more »» 
Out of the box
March 30, 2011 Fried rice doesn’t have to be greasy and come in a folded cardboard box. When you’ve got the craving for salty-crispy rice studded with bits of vegetables, egg, and meat, make your ow. more »» 
Firehouse food
March 30, 2011 FAYETTEVILLE, N.C. -- Some Fayetteville firefighters are putting the two-alarm chili dinners on the back burner and replacing traditional meals with healthier foods. more »» 
Flank steak pinwheels can make the meal
March 30, 2011 Flank steak is a wonderfully flavorful cut with little waste on it -- a 1-1/2-pound steak will easily feed four to six people. more »» 
FOOD on a DEADLINE - Mushroom sauce, no soup required
March 30, 2011 It’s hard to go wrong with heavy cream and mushrooms. Actually, you could just stop with the heavy cream. more »» 
Work around the hidden fat in croquettes
March 30, 2011 The humble croquette may be a great way to use up leftovers, but it can also be an easy way to chow down hidden fat and calories. more »»
‘Veggin’ out’ is so in
March 30, 2011 Vegetable and herb gardening is in and if you’re not growing your own yet it’s time to start. Some do it to save money. Others want to ensure their food is chemical-free. more »» 
Feeling inspired
March 23, 2011 JIM ROMANOFF, Associated Press - - One of the many appealing things about a burrito is that an often surprising range of ingredients can be rolled up into a complete meal in a single package. more »» 
FOOD on a DEADLINE - Dress up ordinary chicken breasts
March 23, 2011 I’m a big believer in tarting up the basics. And when it comes to weeknight cooking, my most basic of basics is the boneless, skinless chicken breast. more »» 
LET'S COOK: Dumplings are the joy of winter, spring meals
March 23, 2011 Variety is the spice of life, and who knows that better than North Dakotans? As snow has blanketed our yards and chilly temperatures rested upon our doorstep, we know the depth of winter here in th... more »» |
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