Tarragon Sauce
A favorite herb of chefs and Francophiles, tarragon brings a fresh, licorice-like flavor to the kitchen.
June 29, 2021
Amy Andrews
Amy Andrews inspires people to care about where their food comes from, cook simply with the seasons, and cultivate a joyful relationship with food and body. She is a certified wine professional from the Culinary Institute of America at Napa Valley and blogs at RIPE Food & Wine.
Lemon Lavender Bundt Cake
This is the Lemon Lavender Mail-a-Cake from Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations.
April 1, 2021
Brown Sugar-and Mustard-Glazed Ham
A ham makes a wonderful meal and usually means you’ll have leftovers to enjoy.
April 1, 2021
Thai Lettuce Cups with Pork
Enjoy these nutrient-packed wraps fresh out of the skillet
April 1, 2021
Rhubarb-Ginger Compote
Field-grown rhubarb can be found in Bozeman. Grocery store ginger can be planted in the spring and harvested in the fall.
March 30, 2021
Double Chocolate Snack Cake
This snack cake combines coast-to-coast double chocolate cake influences from two stellar bakeries—Miett e in San Francisco and Baked in New York City—and the sour cream ganache frosting comes from Joy of Cooking.
December 23, 2020
Mason Jar Sprouts
In the middle of winter, it’s nice to have a little something green growing in your kitchen.
December 23, 2020
Polenta (The Easy Way)
If you don’t have time to nixtamalize corn, pick up a bag of dry polenta like Bob’s Red Mill Grits/Polenta (please don’t ever use the tubes) and boil some water.
December 23, 2020
Salmon Rillettes
This spread is as happy with toasted baguette slices at cocktail hour as it is spread on toasted rye at lunch.
December 23, 2020