Tony and Sarah Nasello
FARGO — In the summer months, we love to keep containers of what I call "big-batch salads" on hand in our refrigerator for quick and easy lunch, snack or dinner side dish. These are salads that hold up well over several days, making them great for barbecues and picnics, and feature a robust variety of healthy ingredients.
My grandfather, Don Mathison, was a proud American-Norwegian, and I am grateful to be reminded each year at this time to honor his memory as part of our family's Syttende Mai observance. Syttende Mai, also known as the National Day of Norway or Constitution Day, is a national holiday celebrated each year by Norwegians around the globe, to commemorate the signing of Norway's Constitution on May 17, 1814.
The Hotel Donaldson debuted their new spring menu last week, just as Tony marked his first anniversary as The Hotel's general manager. Over the past year, Tony has watched several menu items come and go, but there is at least one specialty guaranteed to make it through each season: The Hotel Donaldson's Signature Lavosh.
Today marks the beginning of the season of Lent and, as a Catholic, I welcome this opportunity for reflection, atonement and spiritual growth. In my childhood I viewed this season only through the lens of sacrifice, a somber time where we were expected to give up something we loved for the 46 days of Lent, in addition to not eating meat on Fridays.
Every year around this time, mid-January to February, I find myself pulling out my old Clipper Cruise Line cookbook and revisiting some of our favorite recipes from our years at sea. Clipper Cruise Line, now no longer in existence, was a small-ship cruise line devoted to providing the very best experience in the world of luxury expedition cruises.
FARGO — We love brunch, and are always on the hunt for new recipes to test. A good brunch recipe should be big on flavor and able to serve at least six people, and simple enough to make that it can be easily doubled for larger groups. Since brunch is typically a more elegant version of breakfast, a bit of wow factor is also important. This week's Biscuits and Gravy Casserole hits all of those notes and more.
FARGO — Since opening its doors 13 years ago, the Hotel Donaldson has been committed to supporting local food growers by featuring their food throughout its menus in both the HoDo Restaurant and Lounge. Providing their guests with a farm-to-table experience has long been a mission at the HoDo, and on Tuesday, Nov. 15, the hotel will celebrate this commitment at the second annual One Hundred Mile Harvest Dinner.
Two weeks ago, our son Giovanni officially became a middle schooler, and in just two more weeks he will enter his final year as a ‘tween. Our skinny, knobby-kneed little...
Last Saturday, Tony paid a visit to his good buddy Jim Driscoll of Driscoll Farms at the Northern Plains Farmers Market, which takes place in the west parking lot at...
When we think of our favorite summer treats, it’s hard to imagine one that could rate higher than the classic campfire specialty, the all-American s’more. This signature sandwich treat combines...