Tony and Sarah Nasello
FARGO — Today marks the 300th edition of this weekly column and the launch of a new monthly feature that will celebrate local chefs. There are many talented chefs working in the region, and one in particular stood out as the obvious candidate to be highlighted first. It is with pleasure (and pride) that I introduce you to Chef Ben Walker.
FARGO — For the past five summers, Tony and I have participated in Banquet in a Field, an annual event hosted by Common Ground North Dakota at Peterson Farms Seed in rural Cass County.
FARGO — Summer is the time for what we like to call "big-batch salads," hearty dishes that are large enough to serve about 12 to 16 people, making them ideal for picnics and barbecues. We focus our big-batch salads around a base of either pasta or rice, and use a variety of veggies, herbs and nuts to pack a walloping punch of flavor. Each spring, I create a new salad recipe to add to our big-batch repertoire, and this year I wanted to showcase Sicilian flavors. So I turned to my husband, Tony, for inspiration.
FARGO — If you've checked the forecast for this Memorial Day weekend, I hope you're doing the same little happy dance that I am because it looks like grilling season has finally arrived. The former sailor in me is frantically shouting warnings not to tempt the weather gods with my brazen acceptance of a positive weather forecast. However, I'm a lifelong North Dakota optimist, so I'm throwing caution to the wind and planning a weekend menu centered entirely around grilled foods, including these Grilled Southwest Turkey Burgers.
FARGO — Come tomorrow, Norwegians around the world will join in the celebration of Syttende Mai, the 17th of May and Constitution Day, Norway's greatest national holiday.
FARGO — Scones are one of my favorite pastries to make, and if you look in my deep-freeze on any given day, you'll almost always find a bag of scones just waiting to be popped into the oven. I love the simplicity and versatility of scones, which can be made in just about any flavor, including sweet and savory variations.
Every year around this time, my mind invariably fills with thoughts of France. In my former life as a cruise director, Tony and I spent several spring seasons sailing around the western coast of France, visiting famous port cities like Bordeaux, Rouen and Saint-Malo, as well as some lesser-known stops like Belle-Île, a summer haven for the French but secluded enough to stay off the tourist trail, and Île d'Aix, the tiny little island of approximately 250 residents, where Napoleon spent his last night on French soil and the only cars allowed still today are service vehicles.
FARGO — Even though it's snowing as I write this, April has arrived and with it, the season for springtime salads. This week's Symphony Salad was thus named because it is a beautifully composed salad, which means that it is built and dressed in layers, rather than tossed.
Back in our cruise ship days, we used to visit Québec City several times each summer and fall during our Canada-New England season, which took us on 10-day cruises from New York City, all the way up the eastern seaboard and then into the St. Lawrence Seaway before concluding in Montreal.
Love is in the air, and this week we've crafted a three-course Valentine's menu featuring ingredients believed to possess aphrodisiac qualities: Asparagus Bleu Cheese Soup to start the meal, Linguine ai Frutti di Mare (Seafood Linguine) as the main course and Flourless Chocolate Torte for a flourishing finish. Each recipe has been previously shared here in our column, and we are delighted to present them in a new way for this occasion.