Tony and Sarah Nasello
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 — Even though we no longer own a restaurant, I still enjoy connections to some of the area's best chefs thanks to Tony's role as the general manager of the legendary Hotel Donaldson in downtown Fargo. Pastry Chef Dana Swanson has become a great source in helping me build my repertoire of HoDo favorites, and in addition to making beautiful pastries and desserts, she is also responsible for preparing the salad dressings, all of which are made from scratch.
My grandmother, Sunny Mathison, turns 100 this Sunday, June 10, and our family and friends will be gathering at Pelican Lake in Minnesota this weekend to celebrate her amazing life. My grandmother embodies the qualities that have defined the Greatest Generation. She is elegant, faithful, responsible, hard-working, dignified and humble. In the course of her life, she has been a devoted and beloved daughter, wife, mother, mother-in-law, grandmother, great-grandmother, aunt and friend.
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.
FARGO — If you've checked the forecast for this Memorial Day weekend, I hope you're doing the same little happy dance that I am because it looks like grilling season has finally arrived. The former sailor in me is frantically shouting warnings not to tempt the weather gods with my brazen acceptance of a positive weather forecast. However, I'm a lifelong North Dakota optimist, so I'm throwing caution to the wind and planning a weekend menu centered entirely around grilled foods, including these Grilled Southwest Turkey Burgers.
FARGO — Come tomorrow, Norwegians around the world will join in the celebration of Syttende Mai, the 17th of May and Constitution Day, Norway's greatest national holiday.
FARGO — Scones are one of my favorite pastries to make, and if you look in my deep-freeze on any given day, you'll almost always find a bag of scones just waiting to be popped into the oven. I love the simplicity and versatility of scones, which can be made in just about any flavor, including sweet and savory variations.
FARGO — Even though it's snowing as I write this, April has arrived and with it, the season for springtime salads. This week's Symphony Salad was thus named because it is a beautifully composed salad, which means that it is built and dressed in layers, rather than tossed.
FARGO—Ham is a longstanding tradition at our Easter dinner table, and several years ago we shared a recipe from my great-grandmother called GooGoo's Baked Easter Ham. This week's rich and creamy Three Cheese Scalloped Potatoes are the perfect side dish to complement the salty-sweetness of a baked ham, and they are so delicious that I bet you won't wait until next Easter to serve them again.
FARGO — Most people dream of spending their March break in warm and sunny places, like Florida, Arizona, Mexico or the Caribbean. But not Tony's older brother Emanuele, a teacher at Lakeshore Collegiate Institute in Toronto, Canada. For as long as we can remember, Emanuele's spring break dream has been to spend it with us, here in Fargo. Last week, that dream finally became a reality.