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Food
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Thanksgiving sides

November 18, 2009
Scalloped Potatoes

Start 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» Full Story
 

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 Minestrone

Start 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
 
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