Tony and Sarah Nasello
FARGO -- The holiday baking season is in full swing, and my repertoire is filled with favorites from Christmases past as well as recipes that honor my family’s heritage. As I bake these specialties, my mind floods with memories of family and friends, especially those who have departed this earthly realm. I love this opportunity to revisit these dear ones, and my Norwegian Rosettes this week are a tribute both to my grandfather, Don Mathison, and a beloved family friend, Lin Smithwick.
FARGO -- If Tony had given me a Dutch oven as a birthday gift when we were first married 25 years ago, I’m not sure I’d still be Mrs. Nasello today. As it happens, that’s exactly what he gave me this year. I have secretly (I thought) wanted one for years, and I’m still basking in the glow of this surprise. Dutch ovens are a wonderful piece of cookware as their ability to maintain even and consistent heat makes them ideal for dishes that require braising, roasting or, in this case, slow-cooking.
FARGO — Today marks the sixth anniversary of this column, which debuted in 2012 exactly on this day, Nov. 14th, which also happens to be my birthday. I’ve been writing professionally throughout my adult life in one way or another, but this was the first time I was invited to work as a creative writer. With Tony’s culinary expertise and my love of words, this collaboration was a perfect fit for us.
FARGO — Back in our cruise ship days with Holland America Line, the culinary staff would celebrate the line's Dutch heritage once each cruise with a Dutch-themed lunch buffet. This event featured a mix of Dutch and Indonesian dishes and was always highly anticipated by the crew, especially those with roots in Holland or Indonesia.
FARGO — Fall is here and that means that the season for roasting has arrived once again. If the rapidly decreasing temperatures of late have you feeling a little blue, take comfort in the fragrant warmth of Orange Roasted Root Vegetables.
"When the stars make you drool, just like pasta fazool, that's amore..." We've all heard Dean Martin croon these famous lyrics in the song, "That's Amore," but how many of us in these parts know what the heck pasta fazool is? Pasta fazool is the slang term for a traditional Italian soup called Pasta e Fagioli, which translates, literally, into "pasta and beans." Pasta e Fagioli is a hearty dish that was created by the peasant class centuries ago, consisting of inexpensive and abundant ingredients, like pasta and beans.
FARGO — Last spring, my son Gio and I planted about 30 tomato plants in our garden, which have produced an abundance of beautiful garden tomatoes, with varieties including beefsteak, cannonball, early girl, lemon boy, Juliet, cherry, yellow pear and Roma. We are up to our eyeballs in tomatoes, and this Red Wine Garden Tomato Sauce has become a weekly specialty in our home for the past month.
FARGO — My husband, Tony, is a lifelong Miami Dolphins fan, which means that the only thing we usually get to cheer about in our home during NFL football season is, you guessed it, the food. And last Sunday, my Easy Cheesy Chili Dip had everyone cheering as we watched the Fish eke out a win over the Tennessee Titans.
FARGO — School is back in session throughout the region, and this week I'm sharing a recipe for an easy after-school snack that has been a family favorite for generations. Old-fashioned Aggression Cookies are an excellent treat to make with kids, and I've been making them for years with my now-teenage son, Gio. All you need to get started are a few pantry staples, a bowl, a baking sheet, an oven and your hands.
Labor Day weekend is upon us, and although I'm painfully aware that this holiday also ushers in the end of summer, that's no reason to eschew an end of summer celebration. So fire up that grill and load up on meats and veggies, because it's time to host a shish kebab party. This specialty received its name from the Turkish words "şiş" (sword or skewer) and "kebab" (roasted meat). Centuries ago, kebabs were the perfect food for soldiers and nomads, as they could skewer hunks of meat upon their swords and then roast them over an open fire.