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The Daily Republic
September storm smacks Salem
Enrollment up slightly at South Dakota public universities
Captured polygamous leader due in court
Sioux Falls woman claims record Dakota Cash lottery jackpot
Ellsworth poised for next generation bomber
Toy retailer giant 'Toys 'R' Us' on the verge of filing for bankruptcy, sources say
Stars of HGTV's hit show 'Fixer Upper' to launch product line at Target
Apple unveils new products including the $1,000 iPhone
Fixed mortgage rates keep falling, sinking to yearly lows
Amazon hit with lawsuit over eclipse glasses
Nearly one-third of South Dakota winter wheat crop planted
Pesticide instructor to farmers:
Area growers sound off on Dicamba drift damage
Hope returns in crop forecast
Report: South Dakota corn, soybean crop to decline this year
Division II player dies from in-game injury
Sabathia strong in Yankees win over Twins
Area high school volleyball roundup: Cougars topple Black Panthers
Sano might not be ready to play even if injury heals
DWU volleyball falls to No. 11 Northwestern
Award-winning ‘Over the Ocean’ is first-rate read
KIRK: Gratitude for the little country things
Fulton sisters celebrate 10 years of bow rehairing, restoration business
ACT’s ‘Mary Poppins’ wows audiences with vocals, dance scenes
Saddle making: Hobby turned full-time career
Donna Leah (Hildebrand) Hoing
Alvin Peck, Jr.
In a pickle over a side dish?
Wine evolution class also teaches basic appreciation
Savory spuds: Homegrown potatoes and fresh thyme combine in rustic side dish
WOSTER: Only one sound like Garth
OUR VIEW: The future of journalism
Wiltz: When hunting and fishing, what does weather matter?
A 'carefree weekend' for the Haiars
Gov. Daugaard stands behind pheasant work
Wiltz: An ugly bruiser of a fish
Biologists: Pheasant numbers drop due to prolonged drought
May 1, 2012
Don't chuck the celery ... make some tasty soup
Any other time, I wouldn't give a second glance to a recipe for celery soup. I use celery when I make a pot of stock, and sometimes I add it...
May 1, 2012 - 12:00am
April 24, 2012
Scones made with a baker's gentle touch
I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a...
April 24, 2012 - 12:00am
April 17, 2012
Asparagus with Creamy Chive Drizzle celebrates early spring
When the guy at the checkout asked me if asparagus could hold up to freezing temperatures, I thought he was referring to a malfunctioning refrigerator....
April 17, 2012 - 12:00am
April 10, 2012
Go straight for the Avocado Smoothie
I recently attended the annual conference for the International Association of Culinary Professionals (IACP), held in New York this year. Breakfast...
April 10, 2012 - 12:00am
April 3, 2012
Kiwi packs a punch
I watched with intrigue as a young woman at the next table picked up her teaspoon and expertly slid the edge of it between the emerald green...
April 3, 2012 - 12:00am
March 27, 2012
I'm on a (spring) roll
Four adults lined both sides of the island in my kitchen on a recent Sunday afternoon. Picking and choosing from an array of brightly colored...
March 27, 2012 - 12:00am
March 20, 2012
Bowl your guests over with Watercress Salad in The Flatbread Bowl
First there was fire. Then there was flatbread. The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over...
March 20, 2012 - 12:00am
March 13, 2012
Winter meets spring: Pumpkin-Mango Upside-Down Baby Cakes
The month of March is one that always keeps me guessing - is it spring or is it still winter? One day the thermometer may read 2 degrees below...
March 13, 2012 - 12:00am
March 6, 2012
Watercress takes center stage in colorful, flavorful soup
Whether Irish or not, as March 17 approaches, many home cooks start thinking green. Food coloring and sprinkles turn cookies and cupcakes into...
March 6, 2012 - 12:00am
February 28, 2012
For the love of broccoli: Stir-fry dish satisfies
I've always enjoyed eating broccoli. One of my favorite ways to prepare the green cruciferous vegetable is to steam it until it's still a little...
February 28, 2012 - 12:00am
February 21, 2012
No matter how you say it, Belgian endive is good for you
"I'll have the endive salad," I said to the self-assured, curly-haired server. I felt confident in my pronunciation (ON-deev) of the pale-colored...
February 21, 2012 - 12:00am
February 14, 2012
Honey-Glazed Roasted Pears delicious and eye-appealing
This time of year, you'll usually find pears in the fruit drawer of my refrigerator. A crisp and juicy pear is a welcome midday snack eaten out...
February 14, 2012 - 12:00am
February 7, 2012
Give Brussels sprouts a chance
On a recent dinner outing with friends, I was pleasantly surprised to see Brussels sprouts on the restaurant menu. I gave the chef points for...
February 7, 2012 - 12:00am
January 31, 2012
These date bars aren't dated
Not long ago, I received an email from a reader asking me if I had an excellent recipe for date bars. It had been ages since I'd thought of those...
January 31, 2012 - 12:00am
January 24, 2012
Bring on the beans: Spicy Peppers with Beans (Chili)
I was using a soup spoon to scrape the shallow puddle of spicy, rich, dark red gravy from the bottom of a deep bowl. "How could anyone even miss...
January 24, 2012 - 12:00am