FOOD

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http://media.fccinteractive.com/voices/2563/50/50/ LIKE A FISH OUT OF FARGO
My First Homemade Lasagna & Our Favorite Garlic Bread
For as long as I've known my husband, I've never made lasagna. I'm the cook of our relationship. I'm guessing you've assumed as much by now. He's easy to please when it comes to food and doesn't ofte...
Posted on 5/19/13 at 8:01 PM
http://media.fccinteractive.com/voices/3102/50/50/ PRAIRIE FARE
Be Inspired on a North Dakota Road Trip
"Wow, Mom, this is an animal vacation!" my older daughter exclaimed. She was about 9 at the time. "It's more like 'Animal House' in this vehicle!" I replied, glancing over my shoulder at my three e...
Posted on 5/19/13 at 2:55 PM
http://media.fccinteractive.com/voices/3323/50/50/ REAL OILFIELD WIVES
The Oilfield Cafe: Mustard-BBQ Sandwiches
CLICK HERE for the full recipe! MMMMM! Don't wanna miss a thing? Subscribe to Real Oilfield Wives here....
Posted on 5/14/13 at 8:02 AM
http://media.fccinteractive.com/voices/2608/50/50/ THIS WOMAN WRITES
Artisan Cheese and Twinkies
You'll be happy to know that the batch of cheese I'm working on this morning is turning out much better than what I made on Sunday. I know. I didn't tell you about Sunday's failure because I didn't...
Posted on 5/3/13 at 2:46 PM
http://media.fccinteractive.com/voices/823/50/50/ MS. SIMPLICITY
Graduation Party Ideas
So I am almost a year awayfrom having had my first child's graduation party, a party that I had planned for a couple of years. You see, I have been going to graduation parties that my friends are ha...
Posted on 4/19/13 at 8:52 AM
More blog posts about food

Your diet needs more veggies

Most people could stand to get more vegetables in their daily diet. This is especially important for children, because it is during those years that they are forming their food habits. If children get used to eating plenty of vegetables every day when they are young, it is something that can stick with them for a lifetime. Since children often have snacks on a daily basis, one way to get more vegetables is to replace those chips, cookies, or crackers with vegetables.

By Christina Rittenbach, NDSU Extension , May 22, 2013

Growers making up for lost time in planting corn

Corn growers across the Midwest have made up for lost time in a big way from a slow start to planting season after a waterlogged spring.

By Associated Press , May 21, 2013

Summer rolls help squeeze veggies into the picnic

When it comes to packing a picnic basket, sandwiches are almost always the stars of the menu. And why not? They are easy to eat with your hands, pack well and are versatile enough to keep everyone happy.

By Sara Moulton, Associated Press , May 20, 2013

What do we eat? New food map will tell us

CHAPEL HILL, N.C. (AP) — Do your kids love chocolate milk? It may have more calories on average than you thought.

By Mary Clare Jalonick, Associated Press , May 19, 2013

The secret to a healthy quesadilla

The secret to a healthy quesadilla At heart, a quesadilla is pretty much a Mexican grilled cheese. Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. It’s also pretty delicious.

By By Sara Moulton, Associated Press , May 18, 2013

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Wineries want to help raise a glass to veterans

If you're looking to raise a glass to veterans this Memorial Day you might consider filling it with wine that will raise funds for them, too. A number of wineries are making the veterans-and-vines connection. And if you're not so fine on wine, there's even a liquor — Wild Turkey — that's gotten into the spirit with a Boots and Bourbon campaign.

By Associated Press , May 16, 2013

How food color can warp time when cooking

Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then it's as if time accelerates, and they blow past toasted to burnt in the time it takes to flip the burgers.

By W. Wayt Gibbs, Associated Press , May 15, 2013

Idaho spud company bets on biotech potatoes for the future

Idaho spud company bets on biotech potatoes for the future A dozen years after a customer revolt forced Monsanto to ditch its genetically engineered potato, an Idaho company aims to resurrect high-tech spuds.

By By John Miller, Associated Press , May 15, 2013

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Full-fat cheese the secret to a healthy quesadilla

At heart, a quesadilla is pretty much a Mexican grilled cheese. Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. It's also pretty delicious.

By Associated Press , May 14, 2013

Burger stand nets $1,600 bid for pre-season meal

GRAFTON, N.D. — The Westside Drive-In here is old school, harkening to the days of poodle skirts, customers ordering by speaker phone and car hops delivering the fast food on trays to be attached to car windows. However, Friday’s price of the Wagon Master burger was not from days gone by.

By Ryan Bakken, Forum News Service , May 13, 2013

Squabble over New Orleans eatery goes to court

Brennan's, a New Orleans restaurant that famously invented the Bananas Foster dessert six decades ago, is more recently known for a long-running family clash over ownership of the French Quarter eatery.

By Associated Press , May 13, 2013

Whole Foods mixes up chicken, vegan salads

Whole Foods Market Inc. said that labels on a chicken salad and those on a vegan version were reversed at some of its cold food bars in the Northeast.

May 11, 2013

A kebab as happy on the grill as under the broiler

A kebab as happy on the grill as under the broiler The trouble with spring is that we get eager to grill, but we can’t always count on the weather to cooperate.

By By J.M. Hirsch, Associated Press , May 11, 2013

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Bolivia's challenge: Making coca palatable

VILLA TUNARI, Bolivia (AP) — Since taking office seven years ago, President Evo Morales has tried to persuade the world that he has no tolerance for cocaine and that Bolivia's thousands of acres of coca plants can be dedicated to such traditional uses as fighting fatigue as well as whipping up wholesome treats like sweet breads and coca puffed snacks.

By Paola Flores, Associated Press , May 09, 2013

Visit Wisconsin home of world's stinkiest cheese

MONROE, Wis. (AP) — The sign above the bar in Baumgartner's Cheese Store and Tavern warns visitors about the perils of sampling the $3.25 house specialty — a slab of Limburger cheese on rye bread slathered with onions and mustard.

By Helen O'Neill, Associated Press , May 07, 2013

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