Tony and Sarah Nasello
FARGO — Today marks the sixth anniversary of this column, which debuted in 2012 exactly on this day, Nov. 14th, which also happens to be my birthday. I’ve been writing professionally throughout my adult life in one way or another, but this was the first time I was invited to work as a creative writer. With Tony’s culinary expertise and my love of words, this collaboration was a perfect fit for us.
FARGO — Back in our cruise ship days with Holland America Line, the culinary staff would celebrate the line's Dutch heritage once each cruise with a Dutch-themed lunch buffet. This event featured a mix of Dutch and Indonesian dishes and was always highly anticipated by the crew, especially those with roots in Holland or Indonesia.
FARGO — Fall is here and that means that the season for roasting has arrived once again. If the rapidly decreasing temperatures of late have you feeling a little blue, take comfort in the fragrant warmth of Orange Roasted Root Vegetables.
"When the stars make you drool, just like pasta fazool, that's amore..." We've all heard Dean Martin croon these famous lyrics in the song, "That's Amore," but how many of us in these parts know what the heck pasta fazool is? Pasta fazool is the slang term for a traditional Italian soup called Pasta e Fagioli, which translates, literally, into "pasta and beans." Pasta e Fagioli is a hearty dish that was created by the peasant class centuries ago, consisting of inexpensive and abundant ingredients, like pasta and beans.
FARGO — Last spring, my son Gio and I planted about 30 tomato plants in our garden, which have produced an abundance of beautiful garden tomatoes, with varieties including beefsteak, cannonball, early girl, lemon boy, Juliet, cherry, yellow pear and Roma. We are up to our eyeballs in tomatoes, and this Red Wine Garden Tomato Sauce has become a weekly specialty in our home for the past month.
Labor Day weekend is upon us, and although I'm painfully aware that this holiday also ushers in the end of summer, that's no reason to eschew an end of summer celebration. So fire up that grill and load up on meats and veggies, because it's time to host a shish kebab party. This specialty received its name from the Turkish words "şiş" (sword or skewer) and "kebab" (roasted meat). Centuries ago, kebabs were the perfect food for soldiers and nomads, as they could skewer hunks of meat upon their swords and then roast them over an open fire.
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.