Score a *Game-Day* Win with Super-Crispy Buffalo Chicken Wings

Need a hearty appetizer for your NCAA weekend? Score big with my crowd-pleasing, oven-baked (NOT fried!) Super Crispy Buffalo Chicken Wings.

These wings are a favorite in our family, and when I recently made them for one of my sisters, she practically swooned and proclaimed, “These are one of the best things I’ve ever eaten.” 

I featured this recipe in my weekly newspaper column for The Forum, and have pasted the article below so you can learn the secrets I use to make these wings super-crispy. If you’re not in the mood for a little light reading, you can go


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6 Beautiful Salads to Welcome Spring

Spring is *finally* here! After a long (LONG) North Dakota winter, this day could not come a moment too soon. Even though my house is still surrounded by mountains of snow, our recent trend of above-zero temperatures means that soon we will be witnessing the last vestiges of winter and I AM GRATEFUL.

To celebrate spring’s arrival, here are six of our favorite spring salad recipes, including our newest favorite feature from my weekly column in The Forum newspaper: Rainbow Layer Salad with *Mayo-Free* Buttermilk Herb Dressing. Read More

It’s Zeppole di San Giuseppe Day!

March 19 (today) is the feast day of St. Joseph, and Italians everywhere are celebrating the arrival of Zeppole di San Giuseppe, a pastry treat of fried dough served on this occasion with a lush and creamy custard filling.

I first made Zeppole di San Giuseppe on this day last year when my brother-in-law, Emanuele, was visiting from Toronto. Emanuele and my husband, Tony, grew up in Etobicoke, Ontario, just a block or so away from the famed Italian deli and pastry shop, Sanremo Bakery. Read More

Recipe Time Capsule, week of Mar. 17-23

This Week: Zeppole di San Giuseppe, Pasta Aglio e Olio, Roast Leg of Lamb with Spring Vegetables, Asparagus Spring Frittata, Scaloppine of Pork Piccata and Asparagus Bleu Cheese Soup

I write a weekly food column for Forum Communications, which appears in The Forum newspaper and several of its subsidiaries throughout the Midwest. Below you’ll find links to past columns featured this week, since the column’s debut in 2012. Just click on the photo to visit each link. For a printable recipe, see the list at the end of the post.

This week’s time capsule welcomes the arrival of spring with Zeppole di San Giuseppe (a classic Italian treat to honor the feast of St. Joseph on March 19), a simple and delicous pasta dish, an elegant Roast Leg of Lamb for Easter, two great spring asparagus recipes and a family favorite, Scaloppine of Pork Piccata. 

Enjoy, and please let me know what YOU’RE cooking this week! Read More

Celebrate St. Patrick’s Day with Irish Boxty

What better way to celebrate St. Patrick’s Day than a classic potato dish like Irish Boxty? This traditional potato pancake combines both mashed and shredded potatoes to create a wonderfully crisp crust to hold all that creamy potato goodness inside.

We serve our boxty with a dollop of sour cream and a sprinkling of scallions or fresh chives, but this versatile pancake can be enjoyed in myriad ways. Give it a try and let us know how YOU like your boxty.

Easy to make, perfectly Irish and, of course, delicious. Erin go Bragh!

Looking for more great Irish recipes? Be sure to check out our post: 7 Irish Specialties for St. Patrick’s Day.  Read More

3 Amazing Recipes for Pi(e) Day

Each year, math lovers around the world mark the date of 3/14 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.

Those of us not so mathematically-inclined can also join the fun simply by eating anything with a circular shape, like pizza, or a cookie, and of course, pie. Here are three of our favorite pie recipes, including a creamy classic, two handheld specialties and even a savory option. Happy Pi Day!

1. Coconut Cream Pie

In our family, this classic Coconut Cream Pie is a springtime tradition in our family and this recipe gets an ultra coconut boost  by incorporating both coconut milk and coconut rum into the custard filling. Read More