All Recipes
Slow Cooker Posole
Posole is a slow cooked stew/soup made with cooked hominy (the namesake of the dish), pork (but chicken is pretty good too!), and a quick...
Tomato Leek Soup with Grilled Cheese Croutons
This is a harvest-time soup for when you have so many tomatoes you don't know what to do with them all before they start to go soft. So,...
Sourdough Pretzels
Making pretzels isn't much different from making bagels, but there is a distinct flavor difference even without the lye bath, which I...
Icelandic Cod with Cannellini Beans
This is my favorite way to cook fish at home...steamed with white beans. It's the best (and easiest) one-pot meal in my repertoire. Many...
Tomato Conserva
Transform the late summer tomato harvest into a cooking condiment you will use throughout winter. This recipe makes two small jars which...
Cream Cheese and Lox
Brunch is one of my favorite ways to get together with people. It's casual because of the timing and I can do what I do best—BAKE! This...
Coffee Gelée
The raspberry gelée I made to top panna cotta last weekend didn't gel. The recipe called for straining of the raspberry purée after the...
Panna Cotta
Panna cotta is a dessert made with lightly sweetened cream that is delicious with fresh berries, lemon curd, or even a layer of gelée if...
Sheet Pan Polenta Tomato Tart
This recipe is a hybrid of my polenta appetizer squares and the polenta tomato tart I adapted from Michele Anna Jordan for Edible...
Polenta Tomato Tart
When it's fresh tomato season here in Montana, I'm usually satisfied with a plate of sliced tomatoes and mozzarella or a B.L.T, but this...
Vegan Caesar Dressing
Urban Remedy had me addicted to their Vegan Caesar for awhile, but then I got tired of buying wilted greens in a plastic tub with little...
Flank Steak Teriyaki
I grew up in Almaden Valley, the country-fringe of San Jose, back when apricot orchards were the view from our bedroom windows. Mom got...
Fior di Latte Gelato
Campione got me going on this fior di latte/fleur de lait topic. They serve it two ways for dessert, a scoop with biscotti crumbles or...
Rhubarb Crumb Cake
This crumb cake is the offspring of three good cakes—Stella Moss's Rhubarb Sheet, the Rhubarb Streusel Stella did for Judy Cornell of...
Vietnamese Rice Noodle Salad
Nuoc Cham, a Vietnamese dipping sauce made with fish sauce and lime juice, makes a great dressing for rice noodles. I like to cook the...
Ginger Pecan Snaps
These cookies are crisp and reminiscent of gingerbread with a satisfying complexity that's rare in cookies. I use sucanat, an unrefined...
Chicken Soup
Chicken Soup makes about 2 quarts of chicken broth for soup Phase 1 soup broth/stock2–4 carrots, quartered 2 celery ribs,...
Sourdough Fougasse (French Flatbread)
Fougasse is a Provençal flatbread somewhat like a focaccia, the Italian flatbread dimpled with little olive oil filled tarns. I started...
Avocado Lime Dressing
Serve this dressing with a green salad or sticks of jicama on taco night or drizzle over a black bean bowl with shredded cabbage and some...
Four Dressings for Happy Salads (featuring Cashew Tamari Dressing)
Whether you grow them in your garden, support a local farm through their CSA box, or pick up what's fresh at the farmers market, local...
Classic Caesar Salad Dressing
I got obsessed with vegan Caesar salad this past week, but then my pal Alison reminded me that classic Caesar is a classic for good...
Strawberry Rhubarb Compote
It's just about rhubarb season here in Montana, we just need a few more warm-ish weeks to ripen the stalks. For now, I'm grateful for...
Avocado Ranch
I made this dressing to go with Bison Taco Salad, and had some extra so the next day I tried it on top of Black Bean and Red Cabbage...
Cinnamon Baked Donuts
Here's a donut version of cinnamon toast. I like using buttermilk and an additional hit of apple cider vinegar—don't worry, they're...
Bison Taco Salad with Avocado Ranch
Taco salad is a fresh way to enjoy a pound of ground bison or beef and an easy way to achieve compromise family dinner if you have a pack...
Spinach Salad with Honey Dijon Vinaigrette
Local vegetable season is upon us here in Bozeman...rejoice! Amaltheia had bags of their baby spinach available at their farm last...
Sonoma Chicken Salad
Sad fact: Whole Foods has changed their Sonoma Chicken Salad and at least what is available here at Bozeman (Whole Foods arrived earlier...
New York Times Chocolate Chip Cookies, Less Sweet
I've been known to enjoy a cookie in the morning with my coffee, but most of the time they are too sweet. I've adapted my New York Times...
Taco Salad with Quinoa and Beans
Spicing up quinoa and adding some beans makes a great "taco meat" for taco salad. Thanks to Kathryne Taylor for the original recipe in her...
Egg Salad
A text with a friend yesterday reminded me to post some of my "just stir it together" favorites, and give them a home on my blog. Egg...
Braised Beef Soup with Chard and Spelt
I love this soup by Joshua McFadden for its varied textures. You braise the beef separately and start the soup base with very thinly...
Brothy Beans with Bacon
A little bit of bacon goes a long way with this pot of beans. Keep them brothy or reduce to barely a glaze, either way they are fantastic...
Silken Tofu Chocolate Pudding
Guittard Chocolate has a pretty blue bag out that caught my attention, 72% chocolate sweetened with coconut sugar. I'm always a bit...
Artichoke Nibbles
My Mom made a lot of recipes from Sunset magazine in the 1970's and these Artichoke Nibbles are still a family favorite—they'd be perfect...
One-Pot Creamy Mushroom Pasta
Here's just what you need for these snowy spring days—a warm and creamy mushroom pasta that only uses one pan! At the beginning of March I...
Sourdough Hot Cross Buns
I've been researching hot cross buns the past week and have been humbled and learned a lot about sourdough baking. When you're dealing...
Lemon Lavender Bundt Cake
This is Flo Braker's Lemon Lavender Mail-a-Cake from Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations. I have...
Mint Chip Smoothie
Here's a green smoothie to add to your line-up, something I adapted from Urban Remedy. Mint and baby spinach are the fresh items, and...
Rustic Chard Tart with Italian Egg Pastry
as published in Edible Bozeman, Spring 2020; adapted from my Rustic Chard Tart 2012 and Rustic Spinach Tart 2014 This...
Sourdough Starter Crackers from Maurizio
Just scoop, mix, let proof a couple hours, roll out on a sheet of parchment, cut and bake, and you've got homemade crispy crackers and no...
Raw Kale Salad with Quinoa
This salad has been a favorite of mine since before I moved to Montana, over a dozen years ago. I make it frequently, but especially as...
One Pot Rice and Beans
New York Times Cooking ran a one-pot meal feature and it inspired me to simplify our rice and bean dinner which includes a Spanish rice,...
Chicken Tortilla Soup with Tomatillo Salsa
I've adapted this recipe from the outstanding original from Romney Steele's cookbook, My Nepenthe: Bohemian Tales of Food, Family, and Big...
Chocolate Wafer Cookies
These chocolate wafer cookies are the Miette graham crackers I made awhile back but amped up with Valrhona cocoa powder. They are...
Osso Buco
Osso buco refers to a cross-cut piece of beef shank that exposes the "hole in the bone" and therefore, the bone marrow. The Italian...
Sourdough Pullman Loaf
Sourdough bread baking can be simpler than you think. I've learned a lot from this basic loaf over the past few years. Maurizio Leo got me...
Sourdough Breadsticks (Grissini)
I've been building a collection of sourdough items that are easy vs. hard. Easy as in don't have to build levain the night before, you...
Gravlax
Salmon is easy to cure at home but for some reason has people intimidated. No more! As long as you start with a beautifully fresh fillet...
White Bean and Kale Soup
This is Jackie Page's white bean and kale soup that we published in the Fall 2021 issue of Edible Bozeman. After eating the photoshoot...
Fish and Fennel
Weeknights call for minimal prep and minimal cleanup. Fish fits right in this plan if you bake it in the oven. All you need is a covered...
White Beans and Kale
If you're serious about good food you need to get serious about cooking beans. Not just any beans, but the best beans available and those...
Save That Baguette French Toast
I usually make breadcrumbs from leftover baguette (whir in blender and keep in the freezer) but french toast is way better! Go ahead and...
Graham Crackers
These graham crackers are adapted from the bakery, Miette, published in Miette: Recipes from San Francisco's Most Charming Pastry Shop,...
Slow Cooker Oatmeal with Apple
Set this pot of oatmeal to cook before you go to bed and in the morning, hot breakfast! Just what you need for these winter days. I like...
Montana Chicken Soup
This soup has been on repeat in our house ever since I tried Joshua McFadden's recipe, "Quinoa and Chicken Soup with Lentils and Lots of...
Pumpkin Cookies (inspired by a Saffron Snickerdoodle)
I based these pumpkin cookies on my favorite cookie recipe of all time: Caitlin Freeman's Saffron Snickerdoodle she created for Blue...
Big Pot of Apples for Applesauce/Compote de Pommes
All you need to make applesauce are apples, a little water, and some sweetener, it's so easy! When I'm processing lots of little apples...
Garden Tomato Soup
Tomato soup and grilled cheese...comfort food doesn't get much better! And tomato soup doesn't get much better than that made with garden...
Big Pot of Tomatoes
It's tomato season and more tomatoes ripen each day. This is a great thing, but what do you do with all of them, especially if you don't...
Sesame Spinach
I love the sesame spinach served at some Japanese restaurants. Here's a homemade version that tastes great with a bowl of rice and a side...
Fresh Spearmint Stracciatella Ice Cream
Making ice cream at home is not as difficult as you may think. I use a simple Cuisinart machine with an insert you put in the freezer,...
Bouchons for High-Altitude
Bouchon Bakery's signature treat, made in the shape of a cork, is really just a brownie—but a very delicious one. Another distinguishing...
Tomatoes and Mozzarella
Tomato season has taken it's sweet time getting here this year, but now that we are in the last days of August, the garden is ripening...
Summer Rolls
These summer rolls make for a cool and refreshing dinner and if you get all the options set up on a platter, you can recruit everyone to...
Chinese Chicken Salad
This sweet heat dressing pulls together all the farmers market vegetables and shredded rotisserie chicken into a cool and refreshing...
Hummus
Hummus is easy to make at home and great to have on hand for when you need a quick lunch or snack plate. Homemade lets you customize the...
Blue Bottle Coffee’s Saffron Snickerdoodles
When I lived on the SF Peninsula I would get to the city as frequently as possible to enjoy time at my favorite bakeries and coffee...
Sourdough Bagels
Sometimes I wonder if the upkeep of my sourdough starter is worth it. But then I'll bake something, usually with a recipe from Maurizio,...
White Chocolate Strawberry Cashew Bars
I've been experimenting with cacao butter recently, and after making the SunButter Bars, I wanted to create a non-chocolate, cashew...
Overnight Oats
Thanks to Joshua McFadden and his book Grains for Every Season for getting me going on these. Make a big jar of the dry base mix and then...
Sugar Cookies
There are three factors to making bakery-style sugar cookies at home. You know what you want—cookies that hold their clean edge and shape...
SunButter Bars (Urban Remedy Knockoff)
When you live a thousand miles from an Urban Remedy shop and are addicted to their products, you either have to submit to shipping (which...
Broccoli Beef
My son and I adapted this recipe from a Cook's Illustrated page I had ripped from the September & October 2003 issue—before he was...
Farro or Spelt Berry Salad
This salad is very satisfying on its own, but sometimes I use it to justify salami for a meal—either tucked in to a few inches of baguette...
Mocha Maca Budino with Silken Tofu
Dense and chocolatey, yet lighter than a full-dairy budino or pot de crème and way easier to make! If you're having a chocolate pudding...
How to Cook Beans
A no-recipe, recipe for cooking beans. Dried beans are simple to cook, they just take a little time—about 90 minutes on the stovetop or...
Amy’s Perfect Pie Dough (the easy way)
I turned a few apples into filling and wanted to make hand pies, but I didn't want to deal with making pie dough. Oh no! It almost...
Zingerman’s Oatmeal Raisin Cookies
Thanks to the Zingerman's Bakehouse cookbook, I finally have a favorite oatmeal raisin cookie recipe. These cookies don't spread out too...
Farro with Chestnuts and Butternut Squash
Joyce Goldstein cooked with farro long before ancient grains became a thing. Hailing from the early days of Chez Panisse, she went on to...
Carrot Cake with Cream Cheese Frosting
This is my favorite carrot cake now, exceptionally moist but way less sweet than typical because the cake is sweetened with maple syrup....
Chive and Caper Cream Cheese
This is an easy appetizer to keep in mind for Thanksgiving and holiday get togethers. Add smoked trout and some plain crackers (I like the...
Dry Fried Green Beans
It's late summer and green bean season here in Bozeman Montana. Try these dry fried green beans with some Amaltheia pork and serve it up...
Teriyaki Sauce for Salmon Rice Bowls
Once you have your rice cooking, this is a dinner that comes together in minutes, even making the teriyaki sauce—which is super simple and...
Bison Roast Barbacoa in Slow Cooker
While looking through my freezer recently, I came across a big roast from last year when we purchased a quarter from North Bridger Bison....
Mexican Chicken in the Slow Cooker
Here's a slow cooker chicken dish that you can use for simple tortilla roll-ups, tacos, or tostada salads. While the chicken is on the...
Chile-Garlic Pork
I discovered something wonderful last week. I needed a quick dinner, wanted to use the Amaltheia ground pork I had thawed, didn't have...
Strawberry Cashew Cream
Raw food chefs use cashews to make everything from "cheese" to "cheesecake". Being somewhat of a skeptic with "imposter foods", I stayed...
Crispy Lentils
Pantry items are a whole lot easier to incorporate into meals when you get them cooked. This photo is of a salad I threw together last...
Beef Stew with Wine and Shallots (can be made with Bison or Elk)
Cold temps make me want to slow cook a big piece of meat, like this bison from North Bridger Bison. There's really not much to making a...
Mignonette for Oysters
Most of my oyster memories are midday affairs with either a waterfront view or heaping mounds of crushed ice and a wine list. But in this...
Barbacoa
I love the limey acidity in this slow cooked, spicy beef that I like to serve as soft tacos with chopped white onion, cilantro, sour...
Butternut Squash and Hominy Enchiladas
Here at RIPE, I don't do food styling, I cook dinner. So, please imagine this mound of Tillamook sharp cheddar cheese melted and crispy...
Sweet Potato Veggie Burgers
It's tough to make veggie burgers at home. Lots of recipes out there make burgers that are difficult to handle or they just don't taste...
Pumpkin Cookies
My daughter and I are crazy for a cakey pumpkin cookie that they make at The Daily here in Bozeman. This homemade version is pretty darn...
Meatballs with Three Montana Meats
Something about this year got me to buy a smallish chest freezer (9 cu ft) and step up my support of local food producers—people like Matt...
Tofu Tacos with Spicy Almond Sauce
I never thought tofu tacos would be a good thing. But was I ever wrong! Thanks to Justin's for the great idea (here's their original...
Salted Almonds
The best results for homemade salted almonds come from a hot brine and a hot oven. I've adapted this technique from Kim's Nordic Food...
Salad of Beets and Oranges
William Werner tossed this salad together for us when Alison, Lawrence & Ann, and I visited with him during the early days of...
Saag Paneer
This is a cheater saag paneer, quick and easy for when you need dinner on the table (and maybe have spinach bolting in the garden). The...
Sweet Chia & Celery Seed Dressing
This sweet dressing is great on arugula with rotisserie chicken. Another fun way to use it is to drizzle over fish tacos with blood orange...
