FOOD
previous page | Showing 46 - 61 of 345 | next page
Start a blog »
Blog posts related to this topic:
CHICZ MAGAZINE Here’s a toast to wine gadgets.
By Al Edenloff You get a bottle of wine. You open it. You drink it. End of story, right? Well, it can be. But if you like gadgets or want to add something extra to your experience, consider these idea...
Posted on 5/17/13 at 11:21 AM
REALLY EATING Trying a new lunch item - Japanese rice "sandwich"
I heard of onigiri about a year ago when I was reading some posts on Food Babe'sblog. Onigiri is a Japanese rice ball that resembles a triangular-shaped sushi sandwich and can be filled with a variety...
Posted on 5/6/13 at 8:23 AM
MS. SIMPLICITY Graduation Party Ideas
So I am almost a year awayfrom having had my first child's graduation party, a party that I had planned for a couple of years. You see, I have been going to graduation parties that my friends are ha...
Posted on 4/19/13 at 8:52 AM
THE NUTRITION FORUM Food Safety in a Power Outage
Well, Worthington, this has been quite the spring/winter storm! With the abundant power outages, food safety can be of real concern. Fortunately, with the rolling blackouts we are having, the power sh...
Posted on 4/11/13 at 11:06 AM
THE DIRT Exciting new books
I had the pleasure of working the registration desk at Cass County Garden Day on Easter weekend. I met a couple of new people and enjoyed chatting with them about gardening (and cooking and canning). ...
Posted on 4/10/13 at 7:33 AM
A whole lot of sampling going on
A tantalizing array of food, from doughnuts to prime rib, was served up at the Runestone Community Center in Alexandria last Thursday – along with a big helping of economic impact.
Henry’s Foods in Alexandria hosted its annual Pro Show, an event that’s targeted toward vendors and Henry’s Foods’ customers, not the general public.
By Al Edenloff , May 04, 2012
RELATED CONTENT
Don't chuck the celery ... make some tasty soup
Any other time, I wouldn’t give a second glance to a recipe for celery soup. I use celery when I make a pot of stock, and sometimes I add it to salads and slaws. It goes into mirepoix to use as a flavorful base for sauces, soups and stews. But unless its ribs are filled with peanut butter and dotted with soft raisins, I ignore celery.
By Sue Doeden , May 02, 2012
Scones made with a baker's gentle touch
I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a knife to slash chunks of chilled butter into the same bowl. It seemed making perfect scones would be quite simple.
By Sue Doeden , April 25, 2012
Asparagus with Creamy Chive Drizzle celebrates early spring
When the guy at the checkout asked me if asparagus could hold up to freezing temperatures, I thought he was referring to a malfunctioning refrigerator. Then, he put his hands in the air, layering them 4 or 5 inches apart. “My asparagus is about this big already,” he said. “It’s supposed to get down into the 20s tonight. I’m worried about the asparagus.”
By Sue Doeden , April 18, 2012
Go straight for the Avocado Smoothie
I recently attended the annual conference for the International Association of Culinary Professionals (IACP), held in New York this year. Breakfast was included on a few of the days. Throughout the large eighth-floor gathering room of the Broadway Millennium hotel, long tables were arranged with a display of help-yourself fresh fruit, small cartons of yogurt and plates of fancy rich pastries, puffy New York bagels and muffins.
By Sue Doeden , April 11, 2012
Kiwi packs a punch
I watched with intrigue as a young woman at the next table picked up her teaspoon and expertly slid the edge of it between the emerald green flesh and thin brown skin of half a fuzzy kiwi she held in her other hand.
By Sue Doeden , April 04, 2012
I'm on a (spring) roll
Four adults lined both sides of the island in my kitchen on a recent Sunday afternoon. Picking and choosing from an array of brightly colored fresh vegetables to include in roll-ups, we looked like young children involved in a pre-school food project, tasting, laughing and chatting as we worked. Or played.
By Sue Doeden , March 28, 2012
Bowl your guests over with Watercress Salad in The Flatbread Bowl
First there was fire. Then there was flatbread. The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over flames more than 6,000 years ago. Since then, flatbread has gone global.
By Sue Doeden , March 21, 2012
Winter meets spring: Pumpkin-Mango Upside-Down Baby Cakes
The month of March is one that always keeps me guessing – is it spring or is it still winter? One day the thermometer may read 2 degrees below zero, the next day 42 above.
By Sue Doeden , March 14, 2012
Combating poverty with pottery
“When most people think of hunger, they think of starving children in Africa, but there is hunger right here in Alexandria,” noted Jefferson High School (JHS) senior Ellen Lanman.
Currently in Alexandria, 20.7 percent of the population lives under the poverty line and 7.4 percent are unemployed.
By Caroline Roers , March 09, 2012
RELATED CONTENT
Watercress takes center stage in colorful, flavorful soup
Whether Irish or not, as March 17 approaches, many home cooks start thinking green. Food coloring and sprinkles turn cookies and cupcakes into special treats for St. Patrick’s Day. The more health-conscious create fruit salads with green grapes and kiwi or big bowls of bright tossed salads made of mixed fresh greens.
By Sue Doeden , March 07, 2012
For the love of broccoli: Stir-fry dish satisfies
I’ve always enjoyed eating broccoli. One of my favorite ways to prepare the green cruciferous vegetable is to steam it until it’s still a little crisp, yet tender enough for a fork to pierce into the stem. A drizzle of olive oil, a squirt of fresh lemon juice and a sprinkle of red pepper flakes and the broccoli can miraculously satisfy my taste buds just as powerfully as a chunk of creamy, rich dark chocolate melting on my tongue.
By Sue Doeden , February 29, 2012
No matter how you say it, Belgian endive is good for you
“I’ll have the endive salad,” I said to the self-assured, curly-haired server. I felt confident in my pronunciation (ON-deev) of the pale-colored leaves that are a member of the chicory family. As I watched him make note of my order, he responded, “The ON-dive salad is delicious this evening.”
By Sue Doeden , February 22, 2012
Honey-Glazed Roasted Pears delicious and eye-appealing
This time of year, you’ll usually find pears in the fruit drawer of my refrigerator. A crisp and juicy pear is a welcome midday snack eaten out of hand. Besides their buttery sweet flavor, it’s the versatility and adaptability in the kitchen that I most appreciate about pears.
By Sue Doeden , February 15, 2012
previous page | Showing 46 - 61 of 345 | next page
View your ad here! Cost effective targeted advertising.
Contextual advertising starting as low as $79/month. This includes targeted ad delivery and search results!
Add your business to the Marketplace »
RSS Feeds