Tony and Sarah Nasello
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 — Cinco de Mayo is Saturday, and it's become an annual tradition in our family to celebrate with a new taco recipe. There's something about a fish taco that fills me with an almost weak-in-the-knees kind of craving, and this year's Grilled Salmon Tacos with my new Avocado, Corn and Cucumber Salsa have left my entire family longing for more.
FARGO — I love crostini, an Italian appetizer consisting of slices of toasted bread that can host an endless assortment of toppings. Their versatility makes them a perfect party food, as you can adapt the toppings to suit any menu. And, depending on the toppings and how thickly you slice the bread, crostini can be light and delicate, or strong and hearty, like today's Wild Mushroom Crostini.
I often receive emails from our readers who will ask questions about a recipe or culinary technique or share a memory about a dish we recently featured. Many of you have the same questions, and I am excited to introduce our new Q & A series, which will be featured every four to six weeks in this column.
Every year around this time, my mind invariably fills with thoughts of France. In my former life as a cruise director, Tony and I spent several spring seasons sailing around the western coast of France, visiting famous port cities like Bordeaux, Rouen and Saint-Malo, as well as some lesser-known stops like Belle-Île, a summer haven for the French but secluded enough to stay off the tourist trail, and Île d'Aix, the tiny little island of approximately 250 residents, where Napoleon spent his last night on French soil and the only cars allowed still today are service vehicles.
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.
March 14 is known around the world as Pi Day in recognition of the Greek symbol used to represent the mathematical constant known as Pi, or the never-ending number of 3.14 plus, plus, plus. Pi is the ratio of the circumference of a circle to its diameter, and regardless of the circle's size, the ratio will always equal pi, or approximately 3.14. Math lovers around the world mark this occasion by participating in mathematical competitions, running 3.14 miles, wearing clothing with the pi symbol or the face of Albert Einstein, whose birthday just happens to fall on March 14.
FARGO — Pork Milanese with Lemony Buttered Noodles is a weeknight favorite in our house. Aside from being just plain delicious, this is a quick and easy meal that can be made in about 45 minutes, especially if you follow my handy timeline included at the end of this article.