Beth Dooley

Minneapolis

Weekly Columnist at The Minnesota Star Tribune

Contributor at Freelance

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Articles

This asparagus recipe will become your new favorite finger food

1 day ago | startribune.com | Beth Dooley

Spring is asparagus season, and it's finally here. I've been toting bundles of those brilliant green and violet stalks home from farmers markets - some skinny as pencils, others thick as my thumb. Let's be clear, there is no difference in flavor, nutrients or maturity between the thin and the thick stalks, just cooking time. Find fresh, local asparagus with tightly closed tips at our farmers markets and co-ops.
Whole Wheat Noodles Put a New Twist on Pasta Primavera

5 days ago | theepochtimes.com | Beth Dooley

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta—nuttier, denser, and toastier—and delicious when allowed to shine in its own right. Don’t use it as a one-to-one swap; rather, lean into its nutty flavor and grainy texture. It’s a perfect match for savory, earthy, and/or oniony sauces with richness and depth.
Whole wheat noodles put a new twist on pasta primavera

1 week ago | decaturdaily.com | Beth Dooley

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Whole wheat noodles put a new twist on pasta primavera

1 week ago | timesdaily.com | Beth Dooley

Personalised advertising and content, advertising and content measurement, audience research and services developmentStore and/or access information on a deviceYou can choose how your personal data is used.
Whole wheat noodles put a new twist on pasta primavera

1 week ago | djournal.com | Beth Dooley

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don’t use it as a one-to-one swap; rather, lean into its nutty flavor and grainy texture. It’s a perfect match for savory, earthy and/or oniony sauces with richness and depth. kAm{:<6 H9:E6 A2DE2[ :E :D 36DE 4@@<65 :? 2 3:8 A@E @7 C2A:5=J 3@:=:?8 D2=E65 H2E6C[ 3FE 5C2:?65 62C=:6C[ H96?
Want a fast but fancy dinner? Try pan-frying fish

1 week ago | unionleader.com | Beth Dooley

When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish, trout is as flavorful as salmon but the thinner fillets cook off in a jiff. Most often sold skin-on, the fish has a high skin-to-flesh ratio. Even if you don’t care for the skin, cooking with it on intensifies the flavor and helps keep the fillet tasty and juicy. If you favor the skin, there’s plenty to savor when it cooks up to be crisp and salty.
Whole wheat noodles put a new twist on pasta primavera

1 week ago | unionleader.com | Beth Dooley

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don’t use it as a one-to-one swap; rather, lean into its nutty flavor and grainy texture. It’s a perfect match for savory, earthy and/or oniony sauces with richness and depth.
Mustard-rhubarb sauce the perfect complement to pork chops

1 week ago | startribune.com | Beth Dooley

Rhubarb isn't just for pie. It also makes a classic fruit and mustard sauce for pork (it works nicely on chicken and lamb, too) that helps keep the meat moist once it's cooked so it can be prepared ahead and held until folks are ready to eat. Pork chops are cut out of the same basic part of the pig: the loin, which runs along the pig's back from shoulder to butt. Depending on where the chops are cut, they'll have slightly different cooking qualities.
Whole wheat noodles put a new twist on pasta primavera

1 week ago | azdailysun.com | Beth Dooley

Personalised advertising and content, advertising and content measurement, audience research and services developmentStore and/or access information on a deviceYou can choose how your personal data is used.
Whole wheat noodles put a new twist on pasta primavera

1 week ago | thebrunswicknews.com | Beth Dooley

By Beth Dooley, The Minnesota Star Tribune Let's admit it, whole wheat pasta is misunderstood. It's different from the white, semolina pasta - nuttier, denser and toastier - and delicious when allowed to shine in its own right. Don't use it as a one-to-one swap; rather, lean into its nutty flavor and grainy texture. It's a perfect match for savory, earthy and/or oniony sauces with richness and depth.