Monday, July 28, 2014

Cook's Illustrated and America's Test Kitchen


America's Test Kitchen is filmed in a real, working test kitchen located just outside of Boston. It is the home of Cook’s Illustrated magazine and the Monday-to-Friday destination for more than three dozen test cooks, editors, food scientists, tasters, and cookware specialists. The show can be found on local PBS stations.
Here is the website:
We carry the Cook's Illustrated magazine at the Hibbing Public Library.

Monday, July 21, 2014

Berry Picking Time is here!

Pick raspberries and blueberries for a little exercise and for incredibly good eating!
Food52 website has a good pie recipe here:

Food52 wants everyone to become better, smarter, happier cooks!

Wild Berry Pie with Cassis

Monday, July 14, 2014

365 Golf Tips & Tricks From the Pros by Jay Morelli

Golf has a short season in Northern Minnesota so any tips to improve your golf game in the middle of the season could be useful. Find in new nonfiction: 796.3523365 MOREL

Tuesday, July 08, 2014

Year-Round Sun Protection

The summer is not the only time you are at risk for damage from the sun. Find out how to protect yourself no matter what the season by reading the following article by The Skin Cancer Foundation:

Monday, June 30, 2014

How to Make a Brown-Bag Lunch You'll Actually Want to Eat

By Amy Capetta
WebMD Feature
Reviewed by Kathleen M. Zelman, MPH, RD, LD

Brown-bagging isn't just for kids, and it can be simple.
“Bringing your lunch to work gives you full ownership over what goes into your meal and into your body,” says Jackie Newgent, culinary nutritionist and author of The With or Without Meat Cookbook.
That's important if you're working on weight loss, have food allergies, or have a condition like high cholesterol, high blood pressure, heart disease, or diabetes that makes you pay special attention to your diet. It also saves you money, even if you don't do it every single day. 

Monday, June 23, 2014

The Essential New York Time Grilling Cookbook

Vary your grilling options beyond hamburgers and hotdogs this summer. Try a few healthier recipes with tricks for perfect fish on the grill including Halibut, Swordfish, Salmon and Striped Bass as well as pork loin and lamb chops.
Find in new books: 641.5784 ESSEN

Tuesday, June 17, 2014

Buffalo Chicken Salad Wraps from

Buffalo Chicken Salad Wraps
Makes: 4  servings Prep 25 mins Total Time 30 mins


  • 1pound  boneless, skinless chicken breasts
  • 1/2cup  shredded carrots
  • 1/2cup  thinly sliced celery
  • 1/4cup  white vinegar
  • 1/4cup  cider vinegar
  • 1/4cup  light mayonnaise
  • 2tablespoons  cayenne pepper sauce (such as Frank's RedHot)
  • 4100 percent whole-wheat wraps (such as Flatout)
  • 2cups  shredded iceberg lettuce
  • 1ounce  crumbled blue cheese


1. Place chicken in a large saucepan and cover with water. Bring to a boil; simmer until no longer pink in the middle, 10 to 15 minutes. Transfer to a cutting board and let cool, then shred using two forks.
2. Meanwhile, combine carrots, celery and vinegars in a small bowl; set aside. Whisk together mayonnaise and cayenne pepper sauce in a medium bowl; add chicken and stir to coat. Drain vegetables in a colander, shaking to remove as much liquid as possible.
3. Fill wraps with lettuce, vegetables and chicken salad. Sprinkle with blue cheese, roll up and cut in half diagonally.