| Jun 26, 2013
| 7:00 AM
Keeping your summer sip cool
Keep your cool — and your coolers cold — this summer with help from a Mason Tumbler from Aladdin. The 20-ounce insulated blue-tinted mug works well with lemonade, smoothies or something more potent (we're...
| Jun 28, 2013
| 1:05 AM
by Connie Sieh Groop, Farm Forum Editor
I'm in Pierre this week, attending two very different events.
Tuesday, at the Oahe Farm and Ranch show, events were spread across the Oahe Speedway grounds. New planters, tractors, trucks and disks were mixed in...
| Feb 18, 2013
| 4:39 AM
The Healthy Monday Campaign has designated Monday as the day to start and sustain healthy habits. Why Mondays? It’s the January of the week, the perfect time for a fresh start. By setting a day (Monday) every week for people to think about and focus...
| Mar 13, 2013
| 2:30 AM
Fresh-cooked pasta tossed with olive oil, basil, garlic and tomatoes ... local fish grilled with lemon and capers ... fresh figs and pistachios for dessert ... a glass of red wine ... Sounds easy and delicious, right? This style of eating is the very...
| Feb 28, 2013
| 2:30 PM
I don't know where to look first.
Above us, constellations glitter in Utah's clear night sky. But right in front of us Chef Joe Walker lights up the backcountry another way — by putting on a spirited fire show in the snow, twirling torches...
| Mar 8, 2013
| 1:05 AM
Botrytis gray mold testing in lentils is offered by the North Dakota State Seed Department's diagnostic lab. Botrytis gray mold was reported in North Dakota in 2011, according to the North Dakota State University Extension Service. It also has been...
| Feb 21, 2013
How restaurants around the country are dishing up rabbit:
Acquerello Restaurant, San Francisco. Chef: Mark Pensa. Ravioli of rabbit ragu with chestnuts, compressed apple and buckwheat.
Belga Cafe, Washington. Chef: Bart Vandaele. Slow-cooked rabbit...
| Feb 25, 2013
| 12:59 PM
You know the thrill of seeing a candlelit birthday cake carried to the table?
I guarantee that's how you'll feel when one of the fire-log-size dosai — white lentil and rice crepes — makes its way from the kitchen at Woodlands in Lauderhill....
| Feb 6, 2013
| 6:30 PM
Eggs and I have a hot-and-cold relationship. Some months I can't stand them and then, suddenly, I find myself in a phase where I find them deeply satisfying. Maybe it's the chilly weather or the desire for simple, inexpensive meals, but this is one of...
| Feb 15, 2013
| 1:05 AM
FARGO, N.D. - The other day I followed my nose to the garlic and onions sauting in a pan on the stove in the food preparation lab.
What kind of soup are you making? I asked one of my students who was testing recipes for a project we are completing....
| Feb 27, 2013
Nothing in the world — not a mother's embrace, not flannel jammies — is as comforting as a warm bowl of thick soup. Nothing. And that's why today just may be the best day in the history of the world, because that's exactly what we're making:...
| Feb 2, 2013
As culinary fashion continues to wind inexorably lower on the luxury scale — from tournedos to beef cheeks, from foie gras to pork belly — it was probably inevitable that we would eventually come to lentils.
Representing the lowest and...