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.

This chunky dressing has a sharp flavor of blue cheese enhanced by a savory splash of Worcestershire sauce. Instructions: In a medium bowl, whisk together the mayonnaise, bacon dripping (if using), ...

The best part of baked potatoes is the wide variety of toppings and accompaniments that go well with them, but this salad ...

Buffalo wings work because of the way the aspects of the dish play off each other: crunchy fried wings, incendiary sauce, crisp celery and the almost incongruous sophisticated depth of the blue cheese ...

Vitaly Paley uses crinkly spinach leaves instead of shredded iceberg lettuce in his satisfying version of the classic Cobb salad because he thinks they add more flavor. For the dressing, he favors a ...

Chefs can be innovators. Chefs can revitalize neighborhoods. Chefs can contribute to the community. Chefs can be gutsy, especially when they open a restaurant in smaller community. Much like Vivian ...

Instructions: Scrub and peel potatoes. Grate using the shredding disk of a food processor. Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium heat until hot. Add potatoes and press ...

Sharp arugula and zesty flat-leaf parsley add plenty of zing to a bowl of baby kale and spinach in this salad of dark greens. You can mix and match the greens as you like but be sure to include some ...

Steak salad is all grown up. No longer relegated to the appetizer course, this hearty salad is an entrée in its own right. While it looks fancy, the whole thing comes together in under 45 minutes, ...

This isn't one of those chopped salads where everything turns mushy under a heavy-handed knife at a salad bar. Rather, you chop the elements into large pieces -- iceberg or romaine hearts into 2-inch ...