September 13, 2011 in Worthington Daily Globe
WORTHINGTON Her father’s parents were from Norway, her mother’s parents were from Sweden, and her great-uncle’s beard is in the Smithsonian.
“Hans Langseth is really my only claim to fame,” said Phyllis Doeden of Worthington, who was chosen to represent Norway in the Daily Globe’s “Our Diverse Community” series. Continue Reading
February 1, 2011 in INFORUM
On stage recently, speaking before a crowd of 350 food lovers and writers at a literary seminar exploring food in literature, Ruth Reichl said, “Love comes through the palate.” Continue Reading&
January 25, 2011 in INFORUM
Wasabi amplifies sensations in standard dish
KEY WEST, Fla. – Lights twinkling under a night sky the color of a Spanish black olive, brick pathways winding through lush tropical foliage and the soothing sound of fluttering palm fronds set the stage for a champagne reception on the opening night of the 29th annual Key West Literary Seminar. Continue Reading
January 18, 2011 in INFORUM
Recipe puts Mexican twist on Cajun classic
The kitchen counter exploded with color. Bowls of all sizes filled with green slices of spicy-hot jalapenos, black beans, bright yellow-orange shreds of cheese, grass-green cilantro, homemade salsa mixed of red, green and white and sour cream the color of coconut ice cream. Continue Reading
January 11, 2011 in INFORUM
Homemade loaves offer sense of comfort, warmth
Frigid temperatures, deep snow and icy roads lead to soup and bread season in my kitchen.
When I have a choice, I tend to stay tucked inside rather than bundle up, head out in my car and brave the winter elements. Continue Reading
January 4, 2011 in INFORUM
Baby your beans for a soup the whole family will love
It’s funny that I always seem to think of my dad when I make bean soup.
It’s not because he was an expert with the soup pot. Far from it. My dad spent very little time in the kitchen cooking. Continue Reading
December 28, 2010 in INFORUM
A sweet and spicy take on favorite food of 2010
With anticipation of a new year, we prepare for a fresh start, with new goals and good intentions. But hold your horses.
Before you begin 2011 with a strategy to improve your health by consuming more plants and eating meat sparingly or maybe not at all, bring on the bacon. Continue Reading
December 14, 2010 in INFORUM
This year, say ‘Buon Natale!’ with delicious Italian treat
This time of year, many of us are up to our ears in butter, flour and sugar as we mix and pat and roll and bake. Many holiday bakers will wrap up their homemade cookies, candies and breads to share as gifts. Continue Reading
December 7, 2010 in INFORUM
Cranberry-infused appetizer makes hors d’oeuvres easy
The fun and festive holiday season is upon us. In my quest to keep my stress levels low and my spirits high, I’m keeping everything as simple as possible this year. Continue Reading