TASTE

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Flavor of honey-roasted pears brightened by balsamic vinegar

Flavor of honey-roasted pears brightened by balsamic vinegar During my last trip to the Twin Cities, I had the opportunity to visit one of the new specialty stores that sells olive oils and balsamic vinegars.

February 08, 2010

A dessert that's filled with love power PressPass

A dessert that's filled with love power I’ve been eating thin, lacy pancakes the size of a dinner plate since I was a toddler. Although some would call them French crepes, in our house, they were Hungarian palacsinta.

February 01, 2010

Score big at the party: Make Artichoke and Green Chile Slather with Garlic Crostini PressPass

Score big at the party: Make Artichoke and Green Chile Slather with Garlic Crostini Who doesn’t love a good dip to slather on crackers or down with some chips? And if it’s a dip that can be ready in about 10 minutes from start to finish – touchdown!

January 25, 2010

Pasties: Fill your pockets with flavor PressPass

Pasties: Fill your pockets with flavor The sign read “Pasties For Sale.” It was 1988 and I was in Ely, Minn. My husband was a sports writer at that time and we were there for the state American Legion baseball tournament. I wasn’t very interested in the games, but I kept eyeing that sign at the concession stand advertising pasties for sale.

January 18, 2010

Seal the deal with red lentil soup PressPass

Seal the deal with red lentil soup You may think you have distaste for lentils. That can happen. But maybe you haven’t had lentils when they are cooked to perfect tenderness and mixed with other flavorful ingredients.

January 11, 2010

Nutritious citrus: Winter salad satisfies PressPass

Nutritious citrus: Winter salad satisfies The sweet aroma of grapefruit greeted me early this morning as I wandered into my dark kitchen to make coffee. Their fragrance triggers memories of holidays past.

By Sue Doeden , January 04, 2010

A poach approach to healthful eating PressPass

A poach approach to healthful eating I’ve developed a new habit in the last several weeks. It’s called the high-fat habit. And I’m ready to kick that habit. (I’ll start working on it next Monday.)

By Sue Doeden , December 28, 2009

Stop over for a bite ... of dazzling holiday appetizers PressPass

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 PressPass

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 PressPass

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 PressPass

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

It's a snap to make these holiday cookies PressPass

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? PressPass

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

Mac and cheese: An old favorite gets a new twist PressPass

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

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