FOLEY - Amy Marquard is all about precision, in life and in the kitchen. "I probably should have been a food scientist, because I love technique and process," said Marquard, who does accounts ...

FOLEY — Amy Marquard is all about precision, in life and in the kitchen. "I probably should have been a food scientist, because I love technique and process," said Marquard, who does accounts ...

FOLEY, Minn. — Amy Marquard is all about precision, in life and in the kitchen. “I probably should have been a food scientist, because I love technique and process,” said Marquard, who does accounts ...

You take 5 pounds of russet potatoes, cooked. Rice them while hot. Add ½ cup of heavy cream, ½ cup (one stick) of butter, 1 tablespoon of salt and 4 tablespoons sugar. Then you are on your way to ...

Amy Marquard is all about precision, in life and in the kitchen. “I probably should have been a food scientist, because I love technique and process,” said Marquard, who does accounts receivable work ...

RUSHFORD, Minn. — The market for lefse, a traditional Norwegian flatbread, is relatively small in comparison to other foods, but Norsland Lefse has found a way to reach its demographic from the small ...

Warm, soft and perfect to eat at any time of the day, this delicious dish comes from a simple recipe we found on Instagram for you to try out in your own kitchen. While it’s not a Thanksgiving dish, ...

DULUTH, Minn. — When I-35 was completed through Duluth in 1992, the construction interrupted natural gas lines to First Lutheran Church, which sits along the route of the freeway expansion. It ...

1. Peel and cook potatoes, then drain well. Put through a ricer or mash the potatoes to make 5 cups. Add butter, sour cream, sugar and salt. Cool completely. 2. Add flour to the potatoes and mix as ...