Food
Thanksgiving sides
November 18, 2009
Scalloped PotatoesStart to finish: 2 hours (30 minutes active); Servings: 6 to 8
8 large (about 3 pounds) russet potatoes, peeled and sliced 1/4 inch thick
LET'S COOK: Thanksgiving means stuffing, stuffing and more stuffing
November 18, 2009
The vote is in. My taste buds have decided that the top three dishes served at Thanksgiving dinner are cornbread stuffing, cranberry stuffing and more cornbread stuffing. » Full Story
New cookbooks preach gospel of no-knead bread
November 11, 2009
For physician Jeffrey Hertzberg and baker Zoe Francois, the journey to no-knead bread began innocently enough. » Full Story
LET'S COOK: Renoir’s onions a work of art
November 11, 2009
Have you ever noticed that the most satisfying activities are the ones that permit you to gain profound knowledge of something that already fascinates your mind? In that spirit, let us continue to... » Full Story
Les Soupes
November 4, 2009
Soup’s on once again. After a two-year hiatus, one of the area’s most popular gustatory delights, the Les Soupes fundraiser, returns Saturday to the Minot Country Club. » Full Story
Tis the perfect time for some tasty soup
November 4, 2009
Cool MinestroneStart to finish: 10 minutes; Servings: 4
3/4 cup instant brown rice
3/4 cup water
16-ounce can cannellini beans, rinsed... » Full Story
Unexpected excellence
November 4, 2009
Spicy pulled pork over polenta only sounds like a culture clash. It oozes comfort and it makes more sense than you might think. » Full Story
LET'S COOK: Onion soup worth the tears
November 4, 2009
Have you listened to the sounds of autumn lately?Just the other day, I heard the soft honk of geese traveling in their traditional “V” formations as they journey sout. » Full Story
Punkin' seeds
October 28, 2009
You’ve crafted the perfect gruesome or goofy jack-o’-lantern. But what to do with all the glop you scraped out in the process?Don’t even think of tossing it. » Full Story
Murky Halloween dips
October 28, 2009
Murky, dark and swampy isn’t a description often applied to good food. Except around Halloween, of course, when the swampier the better. » Full Story