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Fresh from the market

August 1, 2012 Great taste often comes down to contrast. It’s why we pair tender and crunchy textures, sweet and sour flavors, and hot and cold temperatures (think hot fudge sauce over vanilla ice cream. more »»

Tasty champs!

July 25, 2012 Sandwiches were sensational at the annual Fleischmann’s baking contest, held this past Friday at the North Dakota State Fair. more »»

Badminton and the possibilities

July 25, 2012 In our home, we are looking forward to the Summer Olympics which will be held in London, July 27-Aug. 12. more »»

Judges with sweet tooth get a treat at NDSF contest

July 25, 2012 Sweets were a big favorite of judges for the North Dakota State Fair’s competition for the State Mill and Elevator prizes. more »»

Keep young children safe from food poisoning

July 18, 2012 Anyone can get food poisoning, but babies and toddlers are at especially high risk and once they become infected, young children can have a hard time getting well. more »»

Lost my marbles, enjoyed it, and now recommend it

July 11, 2012 It was 12 years ago when I lost my marbles, and thanks to my nephew, Tyler Thompson of Ray, the entire congregation of the rural Rainbow Valley Lutheran Church heard about it. more »»

White cake as pristine as fallen snow

June 27, 2012 Thank you, readers, for sending me your requests for recipes. I have received several for homemade white cak. more »»

A Father’s Day tribute to a great dad

June 13, 2012 Much of what we know, enjoy, and appreciate can be traced back to our dads. Would you not agree? It was President Lyndon B. more »»

The great American dessert

May 30, 2012 Ice cream is often called the great American dessert. In America, the first record of ice cream appears in a letter written in 1700 by a guest of Gov. Bladen of Maryland. more »»

Food fit for company

April 19, 2012 Chicken and Rice Jambalaya Start to finish: 30 minutes Servings: 4 4 large boneless, skinless chicken thighs, cut into 2-inch chunks (about 15 ounces) Salt and ground black pepper 1/2 tablespoon... more »»

Let's cook: Reading a timeless classic

April 19, 2012 Who was your favorite childhood author and illustrator? Out front and center on my list was Robert McCloskey. more »»

Nuts add crunch, flavor to any recipe

April 11, 2012 Associated Press Ground seeds and nuts are a weeknight cook's dream ingredient. With virtually no effort from you, they add tons of protein-rich crunch and pack deep, savory flavors. more »»

Casserole is full of flavorful, healthy root vegetables

March 15, 2012 Get your Passover Seder off to a healthy start with a flavorful root vegetable casserole. We seasoned it with citrus and herbs and added a crumb topping. more »»

Stitched together

March 7, 2012 The Sowers of Love Quilters at Vincent United Methodist Church have compiled a cookbook in celebration of 125 years of history at the church, titled “We Sew But We Can Cook, Too. more »»

One good book deserves another

March 7, 2012 Church cookbooks are wonderful. Along with great ideas for mealtime and fond reminders of potluck gatherings, they’re a little snapshot of history. more »»

LET'S COOK: A wedding promise, plus a whole lot more

March 7, 2012 Late afternoon sunlight bathes the impressive Romanesque architecture of Little Flower Catholic Church in Rugby. more »»

Seafood, cream combine for decadent repast

March 7, 2012 Warm and creamy au gratin are perfect for a cold winter night. more »»

SCHOOL LUNCH MENUS - March 12-16

March 6, 2012 Burlington-Des Lacs Elementary Monday: Hamburger stew, cinnamon roll, green beans, fresh fruit. Tuesday: Chicken fajita, salad bar, strawberry/peach cups, trail mi. more »»

Tandoori chicken

February 29, 2012 During the many decades of her career, Barbara Kafka has worked hard to bring to home cooks recipes that are delicious, approachable and ahead of the culinary curve. more »»

FOOD on a DEADLINE: Spatchcock - a funny word for a fast dinner

February 29, 2012 I’ve been spending a lot of time spatchcocking lately. Because while it might sound a little racy, it’s really just a ridiculously simple and speedy way of roasting a whole chicken. more »»

 
 
 

 

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