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 ...

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 ...

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 ...

It looks like a flour tortilla. It rolls like a flour tortilla. It folds like a flour tortilla. But it’s lefse (pronounced LEF-sah), a Norwegian flatbread often made with mashed potatoes. “When I ...

Lefse is a common dish at a Midwest holiday celebration. The main ingredient is potatoes, and Bea Ojakangas says they must be Russet potatoes. She boils and then rices them before mashing them ...

I’m a sixth-generation lefse maker. In the 1880s, my great-great-grandmother, Kari Brandum, brought our family lefse recipe with her from the Lillehammer region of Norway when she immigrated to ...