All Recipes
Summer Minestrone
from the RiPE archives, July 13, 2008; photo by Christopher What's for dinner, you ask? Combine some of your farmers market finds in a...
Coconut Lime Salmon Sliders
It's confusing to know what salmon to buy but one thing for sure is that wild Sockeye from Bristol Bay, Alaska is a wise choice. I met...
Peach Pie
Mistakes can happen in the kitchen, but more often than not they are opportunities for a little creativity. For example, with this peach...
Green Tea Hugo Spritz
I don't like to follow recipes when I make cocktails, there's usually too much going on and I want to be like a bartender and keep the...
Blue Cheese Salad Dressing
All you need to make the best blue cheese dressing is buttermilk, sour cream, quality mayonnaise, and the star, a great hunk of blue...
Sourdough Potato Rolls (or Burger Buns!)
These rolls are so tender and delicious you almost won’t believe they’re sourdough! For a stronger sourdough flavor, make this over 2 days...
Balsamic Dressing for Chopped Salads
I put together this dressing after enjoying Scott Farquhar's outstanding chopped salad when we visited Sacred Pine Ranch in McAllister...
Italian Sausage and Broccolini with Orecchiette
You can get this spicy and satisfying Italian-inspired dinner on the table in less than half and hour. I like broccolini/broccolette but...
Summer Kale Salad
Kathryn Taylor's cookbook, Love Real Food, lives on my shelf in the kitchen. I flip through it regularly for healthy eating inspiration....
Garden Ranch Dressing
A fresh green salad with ranch dressing is a great partner for anything off the grill as well as for takeout favorites like ribs, fried...
Mango Salsa
My favorite mangos are the small ones that look like puffed commas and fit nicely in the palm of your hand, known as Manila mangos, golden...
Teriyaki Sauce
Make it yourself in 10 minutes! Soy sauce, sake, and mirin (2:1:1), simmered to reduce into a thick dizzle of a sauce. Perfect for grilled...
Mason Jar Sprouts
Mason jar sprouts are clean and easy to grow, especially if you use a mesh “sprouting lid.” (I like the plastic ones better than steel, as...
Garden Herb Spread
When you have parsley growing like crazy in your garden, make this nutritious and delicious (and very versatile) spread. Enjoy it as a dip...
Present Fish with Potatoes and Olives
There is no easier way to prepare fish at home than baking it in parchment. The fish cooks perfectly every time, the presentation is fun,...
Baked Eggs with Asparagus
I didn't really know what to make for dinner tonight, but I had farm-fresh eggs and some asparagus in the refrigerator so I got to...
Cashew Milk
Megan Ulrich showed me how to make cashew milk when we featured her book, Glo; Recipes for Inner Radiance, in the Edible Bozeman Spring...
Almond Milk
Store-bought brands are getting better and better, but no almond milk will taste as good, or foam as well, as a batch you make...
Refried Beans
I always thought refried beans came from a can but then I met Viya and learned how to make them. It's so easy! And they are so much better...
White Cupcakes with Blackberry Buttercream
Ever since tasting my first Miette cupcake at the San Francisco Ferry Plaza, I’ve experimented with how to sweeten buttercreams with fruit...
Salmon with Strawberry Rhubarb Salsa
When I see the red stalks at the Co-Op each spring, I buy four and can hardly wait to get home to make a batch of strawberry rhubarb...
Fish on the Barbie (Grilled Salmon)
My favorite way to cook fish is when my husband cooks it outside on the grill, especially salmon which gets crispy skin-side-down and...
Natural Egg Dye
Coloring eggs with homemade dye is meditative work, so do it when you have time, or start the project in the evening so you can...
Pineapple Shrub with Bragg Apple Cider Vinegar
A shrub is a sweet-tart vinegar infusion that you can use in sparkling drinks (alcoholic and non) as well as salsas, marinades, and salad...
Caramel Corn
Homemade caramel corn is a snap to make and by doing it yourself, you can keep the ingredients high quality. This is a family recipe from...
Buttermilk Waffles
This is my favorite, basic waffle—no overnighting, no separating eggs, and no insane amount of butter, just great tasting waffles. My...
Chocolate Bundt Cake w/Pourable Chocolate Glaze
A deep, dark, delicious chocolate cake. Adapted from Amanda Hesser's Dump-It Cake from Cooking for Mr. Latte. My copy of this book is well...
Salad Jars with Tahini Dressing
These salad jars feature raw grated beets, asparagus, pea shoots, and power greens all of which taste great with tahini dressing. Put the...
Slow Cooker Butter Chicken (Murgh Makhani)
I put this recipe together after seeing Tieghan's Butter Chicken on Pinterest and combining it with a recipe I learned from Suneeta...
Apple Hand Pies
My daughter reminded me of Pi-day last night (college, math tutor) with a text, "Do you happen to have any pie dough in the freezer?" ...
Farro with Roasted Carrots
Cook the farro and toss with 3 tablespoons of Citrus Vinaigrette. Add roasted carrots, dried cherries, and toasted pistachios and plate...
Citrus Vinaigrette
This dressing makes a big batch that you can use to dress greens anytime and use for main-dish salads like butternut squash w/kale and...
Bouillabaisse
Bouillabaisse is really two soups in one: a flavorful fish stock and a soup made with that stock in which you poach an assortment of fish,...
Fish Stock for Bouillabaisse
When I make bouillabaisse, I like to put the effort into making my own fish stock; it's really very easy and can be made the day before...
Poached Shrimp
This quick, gentle cooking method makes for tender, delicious shrimp, especially if you buy wild-caught, Gulf Coast shrimp. Once cooked,...
Energy Bites
We called things like this no-bake cookies back when I was growing up. The ingredients change with the times but the recipes are usually...
Bittersweet Chocolate Pots de Crème
Chocolate pots de crème are a festive (and easy!) way to enjoy dessert with family and friends. Make them the day before and refrigerate....
Crispy Cauliflower and Shallots
I might start adding sliced shallots to all of my sheet pan vegetable roasts— what a great idea from Aran of Cannelle et Vanille! We...
Sourdough Cinnamon Rolls
I never dreamed that my whole grain sourdough starter could make anything fluffy, but Maurizio Leo showed me the way in his book, The...
Think About Food Less and Enjoy it More
"Think about food less and enjoy it more" has been a motto of mine since I launched RIPE twelve years ago; it's front and center on the...
Maple Cream
What began as a gift from one of my husband's clients (maple syrup from Rugged Ridge Forest in Vermont) has become such a staple in my...
Green Chile Enchiladas
Enchiladas can be anything you want them to be, vegetarian or carnivore, saucy or creamy, flour or corn, super cheesy or not so much. When...
Polenta with Spinach and Egg
Polenta with an egg makes a warm and wonderful quick dinner. I prefer a poached egg but an over-easy fried egg would be delicious as well,...
Trail Bars
I keep these trail bars refrigerated when I’m at home, but they do hold up well in a day pack when you’re on the go. Mix and bake them at...
Gingerbread Candied Almonds
Hailing from the Christmas markets in Germany, Gebrannte Mandeln ("burnt almonds") come together in minutes and make wonderful gifts. I've...
High-Altitude Stout Gingerbread
This is a rich, moist, deeply flavored gingerbread. The cake will remain fairly flat in the pan, but will look baked when it is finished...
Mulled Wine
Fresh orange, cinnamon stick, start anise, and honey (or maple syrup) transform an average wine—even a slightly oxidized wine, one that...
Cauliflower Salad with Dates and Pistachios
This is my favorite way to eat cauliflower now: roasted then tossed with sweet dates and salty nuts, all of it dressed with lemon, olive...
Parker House Rolls
The crinkled page for Parker House Rolls from Gourmet magazine, 1992, has served me well over the years. You need time for mixing, a...
Fennel Apple Slaw
The perfect side for crab cakes and grilled fish but also great with a deluxe grilled cheese like Comté plus a thin slice of ham. Bring it...
Crispy Crackly Apple Almond Tart
"It's light," said my husband. Kind of funny with the butter, sugar, and filo pastry, but he's right. This pretty autumn dessert is just...
Pumpkin Ice Cream
I combined my technique (which is really Jerry Traunfeld's technique from back in The Herbfarm days) with David Lebovitz's recipe and am...
Couscous and Kale Salad
This beautiful, autumnal salad would be perfect for Thanksgiving! Roast the squash, cook the couscous, toast the pecans, and make the...
Orange Honey Mustard Dressing
This dressing is adapted from the Autumn Pearl Couscous Salad over at Fufu's Kitchen. I so enjoyed using the leftover dressing when I made...
Sourdough Bâtard or Boule
When I first started baking sourdough loaves, I stuck with my Pullman pans and made sandwich loaves. I was under the mistaken impression...
Low Glycemic Chocolate Chip Cookie Balls
I’ve been playing around with paleo cookies, jumping off from a survey of online recipes which are all about the same—almond flour base...
Low Glycemic Chocolate Chip Cookies
I've been playing around with paleo cookies, jumping off from a survey of online recipes which are all about the same—almond flour base...
Bison Bolognese Lasagna
This slow-cooked bison Bolognese makes a fantastic lasagne. As with most meat sauces, stews, and chilis, it's more flavorful and balanced...
Turkey or Bison Chili
Let's make chili! All you need is some ground turkey or bison (both are lower in fat than ground beef, but beef works great too), an...
Roast Chicken
Roast chicken is about the simplest, and most satisfying, home-cooked dinner you can make; especially if you throw some fingerling...
Authenic Italian Pesto
Pesto Genovese is made with seven sacred ingredients: basil, extra-virgin olive oil, Parmigiano-Reggiano, Pecorino Romano, Mediterranean...
Les Petits Farçis (aka Stuffed Summer Vegetables)
Jeff Morgan, one of my fantastic wine instructors from the Rudd Center, calls his version of petits farçis "Zucchinius Maximus" (in the...
Blackberry Balsamic Compote
You know what's better than jam? A berry compote! I had this little spoonful leftover from when I roasted a duck the other night and...
Green Bean Salad with Feta & Olives
I first started making this salad after meeting Laura Chenel in a cooking class way back before my kids were born. It's still a favorite...
Kamut Strawberry Shortcakes
This recipe is more of a biscuit than a shortcake, as it uses cream instead of butter and is just subtly sweet. I’ve incorporated some...
Shrimp Escabeche
Trust me, there are quite a few shrimp in there under the pickled vegetables! Serve as a wine nibble, appetizer, or as a main dish if you...
Fried Rice (or Stir-Fried Vegetables with Rice)
This simple sauce of soy, sesame oil, and rice vinegar can turn almost any assortment of vegetables into a tasty stir-fry. Add cooked rice...
Crustless Quinoa Quiche
This quinoa quiche makes a satisfying brunch, lunch, or dinner and is a great way to use greens, beans, and bits of cheese you may have...
Soba Salad with Almond Butter Dressing
Thanks to my daughter, Jane, for this great idea of combining soba noodles with shredded cabbage for a lunch or dinner bowl! For the...
Frittata
Frittata is a wing-it, seasonal dish that can help you use up all sorts of things in your refrigerator. The one in the photo contained...
Farmers Market Gazpacho
Make this easy summer soup using your fresh garden tomatoes, those you buy from a nearby farmer, or heirlooms from the grocery. The...
Poached Chicken Breasts
Having some cooked chicken on hand is always a good idea. And poaching is a great way to cook on a hot day. Use the chicken for Chinese...
Tarragon Aioli
Technically aioli has garlic in it, but I like using the term for homemade mayonnaise whatever the flavor. It's really a whole different...
Cocoa Gelato
Fior di latte/fleur de lait is my favorite gelato to make and I got to wondering if I could make a chocolate version. I discovered that...
French Potato Salad
I've been making this potato salad from the Silver Palate Cookbook for 36 years! It's the best, and about time I put it up on my site....
Cherry Galette
Homemade pastry takes about 10 minutes to make and tastes so much better than anything you can buy. With this recipe you can make one...
Blueberry Hand Pies
Hand pies are an excellent way to indulge in summer’s bounty. Make these hand pies with blueberries, raspberries, blackberries,...
Niçoise Salad
Summertime means fresh green beans and in my fantasy life, big salads for dinner. Salade Nicoise is more than the sum of its parts—boiled...
Tofu Mousse, Chocolate or Mocha
You can make this mousse with chocolate chips or finer quality chocolate in wafer or bar form. This recipe and my super chocolate-y Tofu...
Lemon Bars
This lemon bar recipe is similar to the one my mom made in the 70's, but with 6 or 7 lemons instead of 1 or 2, lemon is the pronounced...
Seafood Paella
Paella is easy to make at home and should be fun and low stress to make. Think of it as a one-pot meal, kind of a risotto that you don't...
Simple Slaw for Taco Night
Tonight is "taco night" which means make a taco or burrito with any or all: chorizo from the Coop crumbled and browned, homemade refried...
Bean Salad with Tarragon Vinaigrette
There's no magic to bean salad or what some people call marinated beans: start with beans and add a dressing. This one I based on the bean...
Madeleine Cake
We call this madeleine cake at my house because it is reminiscent of the little French shell-shaped cakes. It's the base recipe I used to...
Black Bean Salad
Where I grew up in Almaden Valley, a suburb of San Jose, California, my mom and the other ladies on our street passed recipes on 3-by-5...
Hot Pepper Simple Syrup
Simple Syrup is easy: equal parts sugar, water and whatever you want to infuse, from sliced peppers to flower petals. Heat until sugar is...
Mojitos with Mint Simple Syrup
It's nice to know how to make a great cocktail, with and without the booze. I finally posted the grad party mojito recipe (makes enough...
Grad Party Mojitos
Refreshing and non-alcoholic, this recipe is built to fill two 2-gallon dispensing jugs, making 36 6-ounce drinks each, so a total of 72....
Sweet Potato Black Bean Burgers
Thanks to Kathryne Taylor of the blog Cookie + Kate, here's a delicious home-made veggie burger that actually gets crisp on the outside! I...
Strawberry Rhubarb Lotus Bundt Cake
I developed this recipe for the 2024 Spring issue of Edible Bozeman. It's a strawberry-rhubarb version of what I call my Madeleine Cake,...
Buttermilk Pancakes
I've been making pancakes on weekend mornings for almost 30 years. The best are made with buttermilk. It adds a flavor tang and helps...
Black Rice Salad with Kale
The deep purple hue and nutty texture of black rice (Lotus Foods' Forbidden Rice) make it one of my favorite whole grains for salads. This...
Ginger Snaps
I've adapted these ginger snaps from my friend Judy Cornell of Conservation Grains who mills wonderful flour up in Choteau, Montana. This...
Sweet Lemongrass Marinade for Pork
This sweet marinade is from Charles Phan of Slanted Door fame. In his cookbook, Vietnamese Home Cooking, he uses it for bone-in pork chops...
Chocolate Granola
Once you find a granola recipe you like, you can adapt it in many ways. When I was developing this recipe, I based it off my House Granola...
Marinated Beets with Crème Fraîche
Something delicious happens when you pair these tangy beets with creamy fromage blanc, creme fraiche, or even plain Greek yogurt. I like...
Candied Walnuts
Make a batch of these candied walnuts to enjoy with beet salads (see these: beets w/blue cheese, w/honey bourbon vinaigrette) or add them...
Oven Fried Chicken
Crispy chicken from the oven? Yes! This has been a favorite recipe of mine since 2008, when I stumbled upon Amanda Hesser's memoir/recipe...
Beet Salad with Blue Cheese and Candied Walnuts
The key to enjoying beets is to get them cooked (roasted or sous vide are my two favorite methods) then you can make a wide variety of...
How to Cook Beans
These giant white beans are Royal Coronas from Rancho Gordo. Serve them simply with olive oil and parmesan, or add them to soups and pasta...
