February 12, 2012 in West Central Tribune
This time of year, you’ll usually find pears in the fruit drawer of my refrigerator. A crisp and juicy pear is a welcome midday snack eaten out of hand. Besides their buttery sweet flavor, it’s the versatility and adaptability in the kitchen that I most appreciate about pears. Continue Reading
October 4, 2011 in INFORUM
Kelly Larson of Bagley, Minn., calls herself a fanatic forager of fungal fruits. She’s not kidding. When we met at the third annual Fall Mushroom Camp recently put on by White Earth Tribal & Community College Extension Service, Larson was shocked. Continue Reading
September 28, 2011 in INFORUM
When a friend of mine told me he could make a mean green tomato pie, I was mildly interested in learning more, thinking it might be a way to use the unripe fruit on my tomato plant.
September 20, 2011 in INFORUM
Honey from local producers creates delicious dessert
It was one ambrosial taste of local honey that began my obsession with what some culinary experts refer to as liquid gold.
September 13, 2011 in INFORUM
September 6, 2011 in INFORUM
If you recall the 1980s, you’ll remember Herman, a sweet, cream-colored goop that got passed around from one friend to another along with a loaf of freshly baked quick bread. Continue Reading
August 30, 2011 in INFORUM
Bread baked in skillet creates a delicious snack
I watched with anticipation as the hostess of an al fresco dinner party I was attending used a pizza cutter to slice a dark, thin round of baked dough into small squares.
She told me it was called farinata. Continue Reading
August 23, 2011 in INFORUM
While I was waiting in line at the grocery story checkout the other day, I couldn’t help overhearing a conversation between two young mothers.
“Are you guys ready for school?” asked a slender young woman wearing short-shorts and a sleeveless top. She was sporting the kind of tan mothers get when they spend the summer at ball parks watching little league games. Continue Reading
August 16, 2011 in INFORUM
Cooks all over the United States have been challenged for more than a month with sweltering heat.
That’s why a reader in Texas asked me if I could publish a recipe for something that wouldn’t melt.
August 14, 2011 in West Central Tribune
Cooks all over the United States have been challenged for more than a month with sweltering heat. A reader in Texas asked me if I could publish a recipe for something that wouldn’t melt. Someone in North Carolina living without air conditioning didn’t want to turn on his stove or his oven. He was cooking outside on two black rocks heated by the sun. Even though my house is air-conditioned, the grill on my deck is getting a workout.