Gingerbread Cookies
These cookies are dark and beautiful, with a soft texture and spicy, just-sweet-enough flavor.
December 13, 2019
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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.
Roasted Beets with Honey Bourbon Dressing
The key to enjoying beets, rather than letting them roll around in your refrigerator drawer, is to get them cooked.
December 13, 2019
Using Local Ingredients in Winter
The challenge for chefs who want to use as many local ingredients as possible is winter.
December 12, 2019
The Plums Next Door, Purple Viking Potatoes, and What to Do with Kohlrabi
Local fruit is somewhat of a rarity here in Montana, so when the plums are ripe on our neighborhood trees, we’re happy.
September 18, 2019
Make-Ahead Mashed Potatoes
Mashed potatoes are a favorite in my family, but often have to be prepared in a flurry of last-minute activity. I offer you a solution.
September 18, 2019
Simple Plum Jam
Simply cut the plums in half to remove the pits, cook with a little sugar, and you’ve got jam.
September 18, 2019
Fresh Tomatoes and Pasta
Dolina Pasta and tomatoes from 7 Spruce Farm make for a mighty local— and mighty delicious—summer meal.
May 31, 2019
Grain By Grain
Liz Carlisle is back, helping amplify the stories and work of Montana farmers as they change our food system for the better.
May 30, 2019
Summer Grill Basket
Consider this recipe a starting point, and remember that simple combinations produce great results!
May 30, 2019