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Kneading Tradition

Rediscovering bread 4,500 miles from home.

Quest for the Czech Kolache

Mastering this dessert is as satisfying as eating it.

Timber Lake’s Holiday Tradition

Readers of the Timber Lake Topic anticipate each year’s hometown cookbook.

Apple Pie: It's in the Bag

Neither our editors nor Mrs. Overby are responsible for oven fires, but a brown paper bag truly adds something to a pie.

Dunlap Melons

James Dunlap was the watermelon king of Clay County.

After you ve mastered the trick of harvesting, hulling and shelling black walnuts, enjoy the nut meats in Grace Linn s cookie recipe. Photo by Bernie Hunhoff.

Hard-won Walnut Cookies

The struggle involved in hulling and shelling black walnuts only adds to their delicious flavor.

A Roots Soup

Mix family roots with beet roots and simmer.

Chefs Larry Wilson, left, and Marty Bigge steam dinners inside vintage cream cans.

Cream Can Cooking

The prairie version of a clam bake leaves Douglas County crowds hungry for more.

The Art of Mushroom Hunting

Mushroom hunters are explorers who carry sacks, sticks and extra tennis shoes.

Cooking with South Dakota's Sweetest Crop

Honey provides a luscious lift.

Homemade Noodles

Peace-keeping pasta from Aberdeen.

The Legend of Springerle

How a German treat came to grace South Dakota holiday tables.

The Vinegar Man

Roslyn’s Lawrence Diggs has become the world’s leading expert on vinegar.

Canning Produce and Wit

Henrietta Truh’s passion for canning blossomed in Carthage.

Wessington’s Chili Wars

Where local farmers sweeten the crockpot with their own makings.

Walnut Pie Among the Pines

Hill City’s historic eatery.

Buffalo Berries

These tart little berries on hidden, thorny bushes are like modern people of the plains: not easy to find, and a little prickly if we've been here long. Photo by R. Neil Reese.

Noodles & Strudels for the Soul

German cuisine still unites the people of McPherson and Edmunds counties.

Kolache Making

Preserving the art of a Czech dessert.

The Delicate Rosette

Learning the art of a finicky Norwegian treat.

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