Issue 22 Fall 2024
Steak Picanha
Raise your hand if you love the smell of cooking meat over fire!
Shane Graybeal
September 30, 2024
Roasted Carrot Ginger Soup with Coconut Milk and Hot Honey
Roasted veggies go a long way toward making the flavor of this simple soup so complex and layered.
Jeanne Allgood Gaisford
September 30, 2024
Rancho Gordo Montana Buckeye Beans
The Montana Buckeye Bean, sourced from Rancho Gordo, is a small heirloom bean grown here in the Treasure State.
Jackie Page
September 30, 2024
Charred Cauliflower Salad with Dates, Capers, and Lemon Tahini Dressing
We won’t begrudge the indulgence because it really is worth the effort.
Jeanne Allgood Gaisford
September 30, 2024
Melted Triple Cream Cheese with Rosemary, Grapes, and Honeycomb
Actress, television host, and food obsessive Annie Starke serves up a cozy 5-Minute Fireside Appetizer
Annie Starke
September 30, 2024
Foil Packets Four Ways
Four ways to make dinner on the grill.
Jeanne Allgood Gaisford
September 30, 2024
Biome Slow Craft
Community Boutique Cultivates a Place for the Arts
Anne Vollertsen
September 30, 2024
Mindful and Mind Full Eating
When life gets crazy, we turn to food to cope
Amy Andrews
September 30, 2024
Mise en Place
My lifelong love of making and eating good food.
Jeanne Allgood Gaisford
September 30, 2024
Letter from the Editor: Fall 2024
When the local products emerge each spring, I experience a food awakening that harkens to plentiful summer pleasures to come.
Jessianne Castle
September 30, 2024