Lefse. It's a paper-thin flatbread, made from potatoes and cooked on a griddle, flipped with a long, narrow wooden stick, and eaten slathered with butter, sugar and sometimes cinnamon. If you're of ...

Dahl began the lefse-making class while other cooks including Jan Fetsch, Debbie Meuwissen, Donna Remer, Darlene Holien and Evelyn Hensrud made lefse, showed how to rice the potatoes and mix the dough ...

With this holiday season following a hotly contested election, some Americans fear that political disagreements among family will boil over like a pot of poorly watched potatoes. In North Dakota, ...

If Minnesota had a state food, it would be lefse. Granted, we already have a state mushroom (the morel), and even a state muffin (blueberry), but what we lack is just a general food item. Lefse should ...

Come the holiday season, Evelyn Hensrud gives her lefse griddle a good workout. During the past 50 years, Hensrud has made thousands of rounds of the soft Norwegian flatbread on the Bethany she got ...

On the table, I noticed a dish I had never seen before. Lefse. For those unfamiliar, lefse is a traditional Norwegian flatbread — round, thin, pale, humble. Not flashy. Not fancy. Not trying to ...

Big ideas can come from standing around a county fair. I learned that in June during a week of exhilaration and exhaustion of watching kids' 4-H project work come to a close, with joy and sometimes a ...

Are you puzzled by recipes from relatives and church cookbooks that lack necessary information? My dad’s theory about recipes with missing data is that Aunt Martha wants to be remembered as the best ...

RUSHFORD, Minn. — The market for lefse, a traditional Norwegian flatbread, is relatively small in comparison to other foods, but Norsland Lefse has found a way to reach its demographic from the small ...

Makes about 50 to 60 pieces. Note: You will need to begin this a day in advance. From Beatrice Ojakangas. Cover potatoes with water and boil until tender when poked with a fork; do not overcook and ...

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 ...