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), ...

It’s said the Cobb Salad first debut at the Brown Derby Restaurant in Hollywood, California in the early 1900h’s. Either way, this is a favorite salad that’s easy to make and serve. 1) To make the ...

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, ...

Our taste-test of blue cheese dressings weeded out the brands that were too salty, acidic, or watery. There was only one clear favorite, and this is it.

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 ...

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 ...

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 ...