RECIPES
STAFF BLOG SUE DOEDEN'S ALL ABOUT FOOD Eat your greens the Moosewood way--with tofu and spice
I first heard of Moosewood Restaurant sometime in the 1980's when I lived in Fargo and often took cooking classes from Andrea Halgrimson. She spoke highly of the restaurant located in Ithaca, New York...
Posted on 7/17/11 at 7:18 PM
Enterprise seeks recipes from readers for new food column 
The Park Rapids Enterprise is seeking recipes from readers for a new food column about to be launched.
By Jean Ruzicka , August 18, 2010
Recipe-phile: Add splendid color to winter with blood orange and beets
Navel oranges are but one small part of the citrus universe. Right now, all kinds of interesting varieties are ripening to the south of us and trickling slowly northward.
By Amy Thielen , January 27, 2010
Recipe-phile: Vikings’ win stirs a craving for spuds with bacon, cheese
I had another column in the works but when the Vikings won today – spectacularly – I felt a strong craving for football food, something bold and carnivorous.
By Amy Thielen , January 20, 2010
Recipe-phile: Veggies coupled with exotic spices are a sure cure for winter doldrums
For me, hunger has always ridden shotgun to procrastination.
This is why, in 1994, caught between a budding gourmet culture (running on what the Silver Palate began in the 1980s) and a hippie/veggie campus mentality, I found myself hunching over a blender in a corner of my living room at three o'clock in the morning, pureeing squash soup.
By Amy Thielen , January 13, 2010
Recipe-phile: Walk in woods inspires ‘birch’ log
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For years I’ve wanted to make a “buche de noel,” or French “Christmas log.” It’s a jelly roll cake without the jelly, both filled and frosted with chocolate buttercream.
By Amy Thielen , January 06, 2010
Recipe-phile: Peanut butter granola is a surefire winter kid pleaser
When the cold settles and starts digging roots, as it has lately, I always get the feeling that I should be making more granola.
I love my mother-in-law’s granola when I’m at her house: the almost burnt peanuts, the way the darkened clumps bleed into the milk and turn it beige.
By Amy Thielen , December 16, 2009
Recipe-phile: Engage pantry staples, ground pork for quick Asian suppers
It was while working on the steamer station at an ambitious Chinese restaurant in New York, during a particularly slow Tuesday night, that I first tasted Ma Po Tofu.
To pass the time, Wei Chan, the Chinese chef, made his version of the dish for the squadron of Western chefs and the head chef and owner, who was French.
By Amy Thielen , December 09, 2009
Recipe-phile: A new take on ’cakes is a sure post-holiday breakfast pleaser
After the blitz that was Thanksgiving dinner, most cooks (myself included) enter into a period of low-energy expenditure – off-peak hours, if you will. Utilizing all the leftovers from the big dinner is an art, but one that takes more creative thought than real effort.
By Amy Thielen , December 02, 2009
Recipe-phile: Guests will give thanks for pear cake and caramel rolls
Oh, no. As I sit here in my office flicking crumbs off my keyboard I wonder what I’ve done. Have you ever come upon a recipe so stellar that you almost wish you hadn’t found it?
By Amy Thielen , November 18, 2009
Recipe-phile: Deer hunting void produces a rave-review substitute: bear
Only a portion of the Hungarian Hunting Camp menu I dreamed up came to light – mostly because no one snagged a deer this weekend.
The theme – or rather, the idea to give hunting opener a culinary theme at all – was all mine.
By Amy Thielen , November 10, 2009
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