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February 22, 2012 It may look like a doughnut. It may be filled or glazed like a doughnut. It may even be cooked like a doughnut. But don’t call it a doughnut. It’s a beignet. more »»

A tasty take on a festive party cake

February 22, 2012 When I moved to New Orleans, I discovered that this was a city that – at least in terms of food – was a world to itself. Many of its foods had little in common with those of the South I grew up in. more »»

LET'S COOK: Heirlooms survive flood waters

February 22, 2012 When the flood waters of the 2011 Mouse River rose up on University Avenue in Minot, there was no time for Joyce Burke Kohls and Vivian Burke Helm to empty out the twin ivory corner china cabinets o... more »»

Try a friendly cup of tea

February 22, 2012 Kim Gifford is a staffer at The Minot Daily News. She shared a flavorful tea recipe she was reminded of when she noticed the powdered orange drink Tang was still available in grocery store. more »»

FOOD on a DEADLINE: A fast, virtuous dip to serve for company

February 22, 2012 My goal was simple – a company-worthy dip that didn’t involve a heart-stopping volume of sour cream. If it also could be fast and easy to assemble, even better. more »»

The lighter side of decadence

February 15, 2012 For Christmas last year, I didn’t ask Santa for a new sweater, tie or even my two front teeth. I just wanted a richly satisfying holiday dinner that wouldn’t make me gain weigh. more »»

FOOD on a DEADLINE: A Caesar salad for the chillier months

February 15, 2012 No matter how delicious a Caesar salad is, chilly temperatures tend to be a turnoff for all things leafy gree. more »»

An easy, do-ahead mousse that only tastes indulgent

February 15, 2012 This mousse is an easy way to achieve a chocolate dessert without being overly indulgent. For a restaurant-worthy dish, spoon the mousse into parfait glasses and top with fresh berries. more »»

Spice things up with some chili

February 15, 2012 Texas Red Chili Start to finish: 2-1/2 hours. Serves . more »»


February 14, 2012 Burlington-Des Lacs Elementary Monday: Hamburger patty on bun, corn, baked beans, fresh fruit. Tuesday: Chili crispito, salad bar, hot apple slices. more »»

Sweets for your sweetie

February 8, 2012 Anyone can buy chocolates for Valentine’s Day. But how about really putting your love on the line and making them? Turns out anyone can do that, to. more »»

LET'S COOK: Valentine boxes are good old-fashioned fun

February 8, 2012 Are you willing to have a bit of old-fashioned fun for Valentine’s Day? You could start by making a great collection of homemade valentines. more »»


February 7, 2012 Burlington-Des Lacs Elementary Monday: Sub sandwich, corn, baked beans, fresh fruit. Tuesday: Pepperoni pizza, salad bar, applesauce, tropical frui. more »»

Super Bowl XLVI: America's party

February 1, 2012 Stromboli – part pizza, part calzone, all party! A stromboli is kind of a cross between a grinder and a calzone. more »»

Popcorn chicken

February 1, 2012 The big game on Super Bowl Sunday usually brings with it big eats. As a nation, in just one day we consume millions of pounds of potato chips, tortilla chips, pretzels, popcorn and nuts. more »»

FOOD on a DEADLINE: Pulled chicken is delicious

February 1, 2012 When it comes to making pulled chicken, it’s hard to beat the two-ingredient simplicity of simmering chicken breasts in a bottle of barbecue sauce. On plenty of weeknights, that’s my go-to dinner. more »»


January 31, 2012 Burlington-Des Lacs Elementary Monday: Chicken patty on bun, green beans, baked beans, fresh fruit. Tuesday: Corn dog, salad bar, pineapple and peaches, trail mix. more »»

The secret to the spice

January 25, 2012 And the secret ingredient is ... mayonnaise! The first time anyone told me that, I thought I was going to faint or laugh out loud. It sounded preposterou. more »»

FOOD on a DEADLINE - Simple ingredients can lead to some sensational pasta

January 25, 2012 When you select the right ingredients, it doesn’t take many of them to create a fantastic dinner. Nor much time. more »»

LET'S COOK - For cakewalks, bake your best

January 25, 2012 Who does not love a good cake walk? Take a moment and think back on the cake walks that have made an impression on you. more »»



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