Recipes
Unique seasonal recipes with a focus on local ingredients
We call this “madeleine cake” at my house because it is reminiscent of the tender and subtly sweet shell-shaped cakes of the same name.
This salad is for those days when there’s too much going on.
Purple barley flour adds a sturdy backbone to sticky-sweet baked goods.
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.
We love Chef Boynton for sharing this 20-minute bone-in elk rib roast that is worthy of Valentine’s Day for six.
These little pillows are really delicate, so overwhelming them with a heavy sauce feels counterintuitive.