Food

Dining Out: Elevation meets, exceeds lofty ambitions

The first impression visitors to Elevation at the Minot Country Club might have upon entry is a sense that one has been transported away to a ski resort in the Rocky Mountains. The views from the huge windows are spectacular, scenic – even in the waning days of winter. The view inside ...

Words With… Mike Miller Owner, Elevation

Native North Dakotan Mike Miller began his career in the food and beverage industry 20 years ago, with his experience in North Dakota, Minnesota, California and Arizona. Throughout his travels and experiences, he gained knowledge and experience on all parts of the restaurant industry. He also ...

Granny Jela draws millions in Serbia with online cooking

JAGODINA, Serbia (AP) — What to cook today? Serbs looking for ideas are increasingly turning to the Balkan country's 69-year-old hit chef Granny Jela, who has put her life-long experience to good use and launched an online cooking tutorial. Her real name is Jelena Petrovic and her YouTube ...

Advice on salt, hidden in an array of foods, gets specific

NEW YORK (AP) — It can be hidden in bread, pizza, soup and other packaged foods and restaurant meals. Now, advice to watch out for salt is coming with a more specific reason. A report released Tuesday by the National Academies of Science ties the recommended limit on sodium to a reduced ...

A silky-smooth soup with a big dose of healthy greens

When considering uses for sturdy greens like kale and Swiss chard, a smooth pureed soup may not immediately come to mind. But we had high hopes for a silky-smooth soup that delivered a big dose of healthy greens packed with essential nutrients. First, we built a flavorful foundation of sweet ...

Making tender kale without overcooking or having it swampy

Kale is among the most nutrient-dense of all vegetables, but it can be difficult to turn the hearty green tender enough to enjoy. We wanted a simple approach to producing an abundance of tender kale without overcooking the greens or leaving them awash in liquid. We started with a generous 4 ...

How to roast broccoli florets and get them crispy browned

Roasting might just be the best way to cook vegetables. Roasting is a fancy term for cooking food in a hot oven. The intense heat causes excess moisture to evaporate, leaving a crispy, browned exterior. And all that browning makes food taste better. Roasting is a great way to cook ...

Try a dish with bold North African-influenced spices

Espinacas is a traditional tapas dish found in the southern Spanish region of Andalucia consisting of tender stewed chickpeas, delicate wilted spinach, and bold North African-influenced spices. We set out to develop an adaptation of this dish that could work as part of a larger meal. For the ...

Make some plain biscuits and then feel free to dress them up

These plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices. For variations on the recipe, see below. For more recipes, cooking tips and ingredient and product reviews, visit ...

Get in the mood with Molten Chocolate Cake

The season for aphrodisiac foods has arrived, and my personal favorite is chocolate. Particularly, dark chocolate. Aside from its natural flavor appeal, eating dark chocolate has been shown to cause an increase in dopamine levels, which can lead to feelings of pleasure. With Valentine’s Day ...

Retool the classic pound cake to make it ultra-chocolately

We love pound cake and we love chocolate, but the combination is often a disappointment. That's because most recipes simply add chocolate to a standard pound cake recipe, which mars its finely tuned texture and usually produces lackluster chocolate flavor. We wanted to retool classic pound ...

Peanut blossom cookies with a more robust peanut flavor

Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off. They're simply a peanut butter cookie topped with a Hershey's Kiss. We started with the original recipe and made tweaks to it with the goal of achieving a more robust peanut flavor. Adding more peanut butter didn't ...

Skip the boxed mac and cheese and make your own at home

Macaroni and cheese has always been on my "must-explore" list. It's just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it's the boxed version, complete with orange cheese ...

Try a classic French soup celebrating seasonal vegetables

Highlighting the fresh flavors of Provencal cuisine, soupe au pistou is a classic French soup composed of seasonal vegetables, creamy white beans and fragrant herbs. Celebrating colorful, early-summer produce, this soup needed to be chock-full of vegetables and simple to prepare. Leeks, green ...

Score big this Super Bowl with Super Crispy Buffalo Chicken Wings

If you’re looking for a hearty appetizer to add to your Super Bowl spread this Sunday, my crowd-pleasing Super Crispy Buffalo Chicken Wings are sure to score a touchdown with your fans. Most Buffalo wings served in restaurants get their crispy skin from a combination of breading and ...

This pork butt roast sings with orange juice, tomato paste

In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is succulent and richly flavored. To achieve a similar dish at home, we turned to ...

Healthy and delicious Sicilian Pork Tenderloin is a one-pan delight

This month’s series on lighter fare continues with an easy, delicious and healthy weeknight alternative featuring Sicilian Pork Tenderloin. This dish can be made in about 30 to 45 minutes, using just one pan and a few Sicilian staples to create a main course that has become a weeknight ...

Chickpeas and escarole combine for a hearty flavor combo

In Sicily, chickpeas are the favored legume to use in soup. In this version the mild bean shares the stage with escarole. We knew that dried chickpeas were the way to go for our traditional soup because we could infuse them with lots of flavor as they cooked. For aromatics, we started with ...