FOOD
Stop over for a bite ... of dazzling holiday appetizers 
Right around this time every year, I realize I’ve spent enough time baking holiday cookies. I’m ready to put my feet up and just nibble on all the sweet treats I’ve concocted as I read the Christmas letters piling up on the counter.
By Sue Doeden , December 21, 2009
Oh, my darlin' clementine
I caught a glimpse of myself in my rearview mirror the other morning and saw that I was laughing. It wasn’t brought on by something I heard on the radio. I was chuckling at my crazy self as I drove 10 miles to the grocery store in town.
By Sue Doeden , December 14, 2009
Ham Strudel made with phyllo dough
A few weeks ago, on one of those sunshiny Saturdays in November, my husband and I decided to take a day trip. Early that morning we got in the car and headed south from Bemidji.
By Sue Doeden , December 07, 2009
Holiday Spinach Salad showcases colors of the season
Every year at this time, I would sit with my dad at the kitchen table. He’d pull out his pocket knife and score the thick ruby skin of the fruit. Then he’d use his fingers to pull the pomegranate apart, red juice squirting everywhere.
By Sue Doeden , November 30, 2009
Column: Stuff it: Dressing can make or break Thanksgiving dinner
GRAND FORKS, N.D. - That’s a tough question for me because there aren’t too many foods that I don’t like. And there’s just a fine line separating several of them.
By Jeff Tiedeman, Grand Forks Herald , November 25, 2009
It's a snap to make these holiday cookies
In Denmark, they’re called Brune kager. In Finland, their name is Piparkakut, and in Norway, Pepperkaker or Brune kaker. When I’m with my Swedish friends, they are definitely Pepparkakor. But, if you’re not Scandinavian, (I’m not) just call these thin, crisp and lightly spiced cookies Christmas Ginger Snaps.
By Sue Doeden , November 23, 2009
Layers of flavors: Why not try something new with layered vegetable dish?
It doesn’t seem so long ago when my adult sons were young boys. As if it were yesterday, I can see them sitting at the dinner table. And as clear as day, I can see the twisted look on their faces as they say, “Why can’t we have the same potatoes we had last week? Why do we always have to try something new?”
By Sue Doeden , November 16, 2009
Looking for an alternative to pumpkin pie? Try this tasty tart
It happens every year in November. It never fails. It’s already happened this year.
By Sue Doeden , November 09, 2009
Mac and cheese: An old favorite gets a new twist
Every year at this time, I get such a craving for homemade macaroni and cheese. I pull out my old “Better Homes and Gardens Cook Book” that my mom and dad gave me when I was in high school. I turn to page 140, well worn with sticky spots and a little tear. That’s where my favorite macaroni and cheese recipe lurks.
By Sue Doeden , November 02, 2009
Don’t judge bread by its color – read the label
FARGO - “Mom, could you please buy some white bread?” my 11-year-old daughter asked, whispering quite loudly in my ear as I sat at a potluck dinner. She had just made a peanut butter sandwich with the white bread on the buffet line.
By Julie Garden-Robinson, INFORUM , October 30, 2009
Letter: Manna Food Pantry makes a difference
Do the people of Worthington and Nobles County know what is really taking place in our community as a result of this economy?
By Manna Food Pantry Board , October 28, 2009
Divine doughnuts make this grandma a hero
I carefully measured out all of the ingredients. I pulled out my big dough board. My deep, heavy cast-iron pan was filled with oil and I clipped a thermometer to the side. A baking sheet was lined with layers of paper toweling. I took a deep breath.
By Sue Doeden , October 26, 2009
Hungary for goulash: Traditional dish warms the soul
There seems to be one Hungarian dish that most people know of: goulash. So, it’s not surprising that when people discover I am Hungarian, they assume I am an expert on Hungarian Gulyás.
By Sue Doeden , October 19, 2009
Chicken thighs: Eat some now, freeze some for later
These days, it seems we’re all looking for meals that are quick to prepare, economical and healthful. It’s not much different from the kinds of meals my mom used to search for so many years ago.
By Sue Doeden , October 12, 2009
Options galore with cauliflower, fresh tomato sauces
I felt like a frantic little squirrel as I scurried about the yard, snipping as many fresh herbs as I could. The nights had been getting cooler, and on this night, there was a frost advisory. The first frost was on its way.
By Sue Doeden , October 05, 2009
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Say Love You with Nutella and Jelly
My collection of heart-shaped cookie
Cherries and chicken for V-Day
Pssssst. Just a reminder to those who might not have looked at a calendar or ventured into a store that sells greeting cards: Valentine’s Day is just a few days away. Valentine’s Day ranks right up there in my favorite holidays, probably because I was almost a valentine baby — bor
Posted by: brickers on Feb 11, 2010 at 9:00 AM | LagniappeHolding hands
When Hubby Bryan and I go walking in the mornings, we always do so hand-in-hand. During the winter, it serves another pur-pose — to hold each other up on the oft slippery surface under our feet. But we do so year-round, and people have often remarked about his. I guess we’re just romant
Posted by: brickers on Feb 10, 2010 at 10:00 AM | Lagniappe1935: Sunday Dinner Suggestions With Pork or Ham
Posted by: Kari Lucin on Feb 10, 2010 at 5:00 AM | Reprint
Heartfelt culinary creations
I’m all in favor of giving cards for Valentine’s Day. Heck, I’ve been known to buy the kiddie packs of Valentines that come with candy or tattoos or stickers to give to my co-workers. But if you want to do something even more special for the people in your life for the Feb. 14 hol
Posted by: brickers on Feb 9, 2010 at 10:00 AM | Lagniappe1935: Give Child a Saw and a Hammer, and Fry Everything
In 1935, giving children (age unspecified) a hammer, saw, nails, and glue was a good idea, and so was frying all the meat before canning it.
I reme
Belated FQOTW
I neglected to offer a Food Quote of the Week last week, so we’ll start out this week with one. In fact, we’ll start out with two, both with a theme connected to impending Valentine’s Day: “There is no love sincerer than the love of food.” — George Bernard Shaw
Posted by: brickers on Feb 8, 2010 at 10:00 AM | LagniappeSwedish Pancakes paired with unlikely partners
Posted by: sdoeden on Feb 7, 2010 at 12:01 AM | All About Food
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