Issue 19 Winter 2024

Made with locally crafted Amaltheia Dairy chèvre goat cheese and rye flour, there’s nothing New York about this deliciously Montana-infused dessert.

While most of these vegetables are cooked and the dressing is warm, the kale is raw—to me that qualifies it as a salad.

I get asked to share this recipe more than almost any other.

A single lemon can transform an entire recipe.

We love Chef Boynton for sharing this 20-minute bone-in elk rib roast that is worthy of Valentine’s Day for six.

It’s cold out. It’s soup season.

These little pillows are really delicate, so overwhelming them with a heavy sauce feels counterintuitive.