All Recipes
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 Roasted Beets or simply sprinkle them on a board with two or three of your favorite...
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...
Salad of Beets and Oranges
Beets and oranges pair beautifully both in color and flavor. For this salad, I like to cook the beets sous vide because preparation is...
Cocoa Pecan Truffles
A delicious and nutritious treat for everyday and holidays. Keep a few in the fridge and freeze the rest in a sealed container to enjoy...
Maple Pepitas
When you need a little something crispy and salty for topping a salad or bowl, look to pepitas, the little green pumpkin seeds you'll find...
Turmeric Chicken Pilaf
This one-pot chicken and rice dinner is perfect for weeknights, as it comes together in about half an hour. Based on our old family...
Cocoa Brownies
When you need or want to bake without wheat flour, brownies are low risk. Because they use such a small proportion of flour, substitutions...
Thai Chicken Noodle Soup
This Thai-inspired soup can be yours in less that 30 minutes! Inspired by Thai it Up Chicken Soup by Rebecca Katz, Cancer Fighting...
Sourdough Focaccia
This is a same-day sourdough focaccia. It is a wet dough that needs a two-hour fermentation with stretch-and-folds at 30 minute intervals,...
Berry Crisp Granola
I made this granola for my son who is going through some GI issues and needs to follow a low FODMAP diet for a couple weeks. As honey is...
Cashew Bars
Made with raw cashews, cacao butter (Navitas Organics now sells convenient wafers), and sweetened with a touch of honey and maple syrup,...
Orange Madeleine Cake
An orange version of my original Madeleine Cake, adapted from Dorie Greenspan's Quatre-Quarts. If you're in San Francisco, or other sea...
Same Day Pizza Dough
When I want pizza and haven't planned ahead, I make a yeasted dough and add some of my sourdough starter for same-day flavor complexity....
Meyer Lemon Curd
Homemade lemon curd is one of those things that seems difficult until you do it. Three eggs, and a half cup each of sugar and lemon juice...
Canelés de Bordeaux
I've never made canelés until recently. Beeswaxing individual, copper molds, preferably antique, filling them with batter and somehow...
Pumpkin Seed Pesto
This pesto is made from pumpkin seeds, the green ones known as "pepitas" which come from hulless pumpkin varieties. Ideally, soak them in...
Pasta with Clam Sauce
There are no canned clams on the shelves of my grocery stores at the moment...I wonder if the word has gotten out?! Canned clams are great...
Pulled Pork (Slow Cooker or Stovetop)
Pulled pork practically makes itself in a slow cooker. The key is having a pork roast on hand, so pick one up and stash it in the freezer....
Baked Spiced Pears
As with most of my recipes, consider this a starting point and have fun making it your own. The important points to consider are allowing...
Eggnog, Small Batch
Did you know you can make eggnog? All you need is a pint of cream, a couple fresh eggs, sugar, nutmeg, and some booze, if you like that....
X Cookies
One of my favorite and most used baking books is Baking with Julia. I grew up watching Julia Child cook on PBS in the 1970's and 80's and...
Snowball Cookies
Butter, toasted pecans, and just a touch of powdered sugar make for the best snowball cookies. This is my recipe developed over the years...
Checkerboard Shortbread Cookies
When my brother lived in Seattle, I went to Café Basalu on every trip. It was a fine bakery and their checkerboard shortbread was one of...
White-Cooked Chicken with Rice and Ginger-Soy Dipping Sauce
White-cooked chicken is a Cantonese recipe that gets its name from the fact that there's no soy sauce in the poaching liquid, so the...
Deconstructed Waldorf Salad with Amy’s Blue Cheese Dressing
This recipe is all about the blue cheese shallot dressing, made with Point Reyes Original Blue—simply the best blue cheese to use in the...
Blackstrap Gingerbread Cookies
These cookies are dark and beautiful, with a soft texture and spicy, just-sweet-enough flavor. The dough needs a long chill before you...
Ginger Shortbread Triangles (Gember Koekjes)
Crisp, buttery, and slightly salty, these ginger shortbread cookies are a dream—to make, to gift, and to eat. The slice-and-bake logs help...
Roasted Beet Salad with Honey Bourbon Dressing
The key to enjoying beets, rather than letting them roll around in your refrigerator drawer, is to get the cooked. I like to either oven...
French Onion Soup Gratinée
French onion soup isn't difficult to make, but it does take some time. You're looking at 45 minutes to caramelize the onions and another...
Brothy Clam Chowder
Clam Chowder cooks quickly and is something you can whip up on a moment's notice if you have a few ingredients on hand—three bottles of...
Cranberry Mostarda with Grissini for Cheese Board
A pretty addition to a cheese board or even the Thanksgiving table, mostarda is an Italian condiment made with wine, vinegar, sugar,...
Cranberry Sauce with Cognac
Cranberry sauce is one of my favorite things to make for Thanksgiving. I love the colors, aroma, and the sight and sound of the berries...
Brandied Pumpkin Pie
Year after year, Thanksgiving after Thanksgiving, I make the brandied pumpkin pie from Gourmet magazine, 1992. The original recipe calls...
Banana Bread
"It's the most amazing, most perfect banana bread!" Five years ago, my friend's then 12-year-old son made me blush with his complement....
Stir-Fried Cabbage with Fish Sauce
The only green vegetable I had on hand last night was half of a once beautiful cabbage from Chance Farm. I think it arrived in the last...
Dal Tadka (Yellow Lentils with Spiced Ghee)
Harvest Gold Lentils from Timeless Natural Food turn into a golden-yellow purée you can enjoy as a soup, spread on naan, or serve with...
Italian Wedding Soup
I was in the mood for a new soup last week so I did a little googling to find out about one of my friend's favorites, Italian Wedding...
Lacto-Fermented Hot Sauce
It's autumn here in Montana, the time of year we put gardens to bed and find ways to use the last of the tomatoes and chile peppers....
Sourdough Pizza Dough
Making pizza dough at home isn't hard, but it helps to think in advance and get the dough made before you've got that pizza craving. This...
Chocolate Mini Loaves
Don't let pumpkin have all the fun this fall, chocolate bread and cookies are great too! Thanks to Matt Lewis and Renato Poliafito from...
Fig and Prosciutto Salad with Honey Vinaigrette
When you see the figs, buy the figs. The luscious green ones are my favorite, but the purple ones are good too, especially when they get...
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...
Amy’s New York Times Chocolate Chip Cookies
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...
