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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 »»

A healthier take on chicken noodle soup

February 29, 2012 Chicken noodle soup may have a reputation for helping us beat the winter sniffles, but that doesn’t make it health food. Processed varieties, for example, can be loaded with calories, fat and sodiu. more »»

School lunch menu - March 5-9

February 28, 2012 Burlington-Des Lacs Elementary Monday: Sub sandwich, coleslaw, fresh fruit. Tuesday: Corn dog, salad bar, applesauce, mandarin oranges, trail mix. more »»

Beignets

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 »»

 
 

 

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