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 — Sweet corn is coming into season locally and when it's this fresh, we love to incorporate it into our meals and snacks whenever possible. In the past, we've shared a variety of recipes featuring sweet corn, including Corn Fritters, Corn Hummus and Savory Sweet Corn Pancakes.This week, I hope to dazzle you with one of my personal favorites: Sarah's Cowboy Caviar.
FARGO — Stone fruits are in high season, and while we might have to wait a few more weeks before the arrival of the glorious large peaches that come every August, fresh plums and apricots are currently available in abundance. Recently, I was looking for inspiration for this column and made a visit to our local market. I knew that I wanted to feature a recipe that could incorporate a dry rose wine, a varietal that has been making a huge splash with nearly everyone I know this summer.
"As I wend my way to heaven, I'll be full of cherry pie." So wrote Edgar A. Guest, a popular American poet from the first half of the 20th century, in the final line of his aptly titled poem, "Cherry Pie." In it, Mr. Guest waxes lyrical about his loyalty to cherry pie, defiantly proclaiming, "There's no diet list I'll follow that would rule out cherry pie."
FARGO — Recently I came into a set of cast-iron pans, right around the same time that a friend gave me a carton of beautiful, farm-fresh eggs. Cast iron is ideal when you have a dish that needs to go directly from the stove top to the oven, and since they had a previous owner before me, they came already seasoned and ready to use.
FARGO — Our Fourth of July celebration today takes us back to some of our most popular summer recipes from the past five years, with four courses of favorites and even a boozy tropical slush to keep you cool throughout the weekend.
Pesto is one of our favorite "no-cook" sauces, meaning that there is no cooking required and once it's made, it's ready to use. In the past five years, we've shared a variety of pesto recipes, including traditional basil pesto, pistachio pesto and sun-dried tomato pesto, and this week I'm adding Arugula Walnut Pesto to that list.
FARGO — One of my son Gio's favorite Southern specialties is biscuits and gravy, but up until last week, I'd always made it for him using a tin of pre-made biscuits with a homemade sausage gravy that was featured in this column in January 2017. But when he requested biscuits and gravy for his celebratory first-day-of-summer-break breakfast, I decided it was time to revisit an old favorite from Alton Brown: Southern Biscuits.
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.