The crinkled page for Parker House Rolls from Gourmet magazine, 1992, has served me well over the...
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Sourdough Bâtard or Boule
When I first started baking sourdough loaves, I stuck with my Pullman pans and made sandwich...
Blackberry Balsamic Compote
You know what's better than jam? A berry compote! I had this little spoonful leftover from when I...
Kamut Strawberry Shortcakes
This recipe is more of a biscuit than a shortcake, as it uses cream instead of butter and is just...
Frittata
Frittata is a wing-it, seasonal dish that can help you use up all sorts of things in your...
Madeleine Cake
We call this madeleine cake at my house because it is reminiscent of the little French...
Strawberry Rhubarb Lotus Bundt Cake
I developed this recipe for the 2024 Spring issue of Edible Bozeman. It's a strawberry-rhubarb...
Buttermilk Pancakes
I've been making pancakes on weekend mornings for almost 30 years. The best are made with...
Chocolate Granola
Once you find a granola recipe you like, you can adapt it in many ways. When I was developing this...
Marinated Beets with Crème Fraîche
Something delicious happens when you pair these tangy beets with creamy fromage blanc, creme...
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)...
Salad of Beets and Oranges
Beets and oranges pair beautifully both in color and flavor. For this salad, I like to cook the...
Sourdough Focaccia
This is a same-day sourdough focaccia. It is a wet dough that needs a two-hour fermentation with...
Berry Crisp Granola
I made this granola for my son who is going through some GI issues and needs to follow a low...
Orange Madeleine Cake
An orange version of my original Madeleine Cake, adapted from Dorie Greenspan's Quatre-Quarts. If...
Meyer Lemon Curd
Homemade lemon curd is one of those things that seems difficult until you do it. Three eggs, and a...
Canelés de Bordeaux
I've never made canelés until recently. Beeswaxing individual, copper molds, preferably antique,...
Roasted Beet Salad with Honey Bourbon Dressing
The key to enjoying beets, rather than letting them roll around in your refrigerator drawer, is to...
Banana Bread
"It's the most amazing, most perfect banana bread!" Five years ago, my friend's then 12-year-old...
Chocolate Mini Loaves
Don't let pumpkin have all the fun this fall, chocolate bread and cookies are great too! Thanks to...
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...
Sourdough Pretzels
Making pretzels isn't much different from making bagels, but there is a distinct flavor difference...
Cream Cheese and Lox
Brunch is one of my favorite ways to get together with people. It's casual because of the timing...
Coffee Gelée
The raspberry gelée I made to top panna cotta last weekend didn't gel. The recipe called for...
Sheet Pan Polenta Tomato Tart
This recipe is a hybrid of my polenta appetizer squares and the polenta tomato tart I adapted from...
Polenta Tomato Tart
When it's fresh tomato season here in Montana, I'm usually satisfied with a plate of sliced...
Rhubarb Crumb Cake
This crumb cake is the offspring of three good cakes—Stella Moss's Rhubarb Sheet, the Rhubarb...
Strawberry Rhubarb Compote
It's just about rhubarb season here in Montana, we just need a few more warm-ish weeks to ripen...
Cinnamon Baked Donuts
Here's a donut version of cinnamon toast. I like using buttermilk and an additional hit of apple...
Spinach Salad with Honey Dijon Vinaigrette
Local vegetable season is upon us here in Bozeman...rejoice! Amaltheia had bags of their baby...
Sourdough Hot Cross Buns
I've been researching hot cross buns the past week and have been humbled and learned a lot about...
Mint Chip Smoothie
Here's a green smoothie to add to your line-up, something I adapted from Urban Remedy. Mint and...
Rustic Chard Tart with Italian Egg Pastry
as published in Edible Bozeman, Spring 2020; adapted from my Rustic Chard Tart 2012 and Rustic...
Save That Baguette French Toast
I usually make breadcrumbs from leftover baguette (whir in blender and keep in the freezer) but...
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...
Sourdough Bagels
If you've been to our house this year you've probably had these bagels with cream cheese lox. The...
Overnight Oats
Thanks to Joshua McFadden and his book Grains for Every Season for getting me going on these. Make...
Chive and Caper Cream Cheese
This is an easy appetizer to keep in mind for Thanksgiving and holiday get togethers. Add smoked...
Orange Blueberry Muffins
The muffin top here is crisp perfection and the interior crumb is light, like that of a fine cake....
Overnight Steel-Cut or Oat Groats in the Slow Cooker
Cool autumn mornings call for something warm at breakfast, but there's still the same, never a...
Plum Jam
Small batch refrigerator jams give you the pleasure of jam making without all the fuss of canning....
Oatmeal Scones
Here's a buttermilk scone that is every bit as delicious as a Cream Scone, just more rustic and,...
Carrot Cake Breakfast Cookies
These cookies! Breakfast cookies! Another great idea from Kathryne Taylor of the blog Cookie +...
French Pancakes (Oat Flour Crêpes)
I grew up on "french pancakes" and they were always made by the men in my family. (The memory of...
Madeleines, The Best by Daniel Boulud
I tested madeleine recipes for days before I finally found what I consider The Best. I made...
Cornbread
This cornbread recipe, "California Cornbread", comes from my cooking school archives. I can still...
Asparagus with Egg and Tarragon Vinaigrette
I was never one to swoon over vegetables. Bread and pastries, yes, but not vegetables. Until I...
Babka
As we waited for the dough to rise, Lawrence fired up the Seinfeld episode, "She Got the Babka"....
Oatmeal
Say goodbye to mid-morning munchies! When you start your day with oatmeal—the kind you make for...
Apple Bars
My first born believed "candy corn" was a toy until at least her fourth birthday. I've eased up a...
Cocoa Buckwheat Granola
Chocolate for breakfast? Sure! Maximize nutrition with this cocoa buckwheat granola, adapted from...
Crème Anglaise & Coconut Crème Anglaise
Egg yolks. Lonely and leftover from angel food cake making. They're practically begging to be...
Recipe from “Grandma B”: Blueberry Boy Bait
An old metal loaf pan is one of my priceless treasures. The pan is stuffed with handwritten recipe...
Chia Seed Pudding
Stir a few tablespoons of chia seeds into unsweetened almond milk, wait a bit, and you have...
Cream Scones
You can stop collecting scone and shortcake recipes, this is the only one you need. I'm giving it...
Biscuits
I will be making my biscuits this way from now on. Just look at these layers! What's the secret?...
Citrus Cured Salmon
Thanks go to Roland Passot, a masterful French chef at the helm of exquisite La Folie on Russian...
Sourdough Waffles
Sourdough is my latest obsession—100% rye for my European-style "Wild Rye" and now the white wheat...
Overnight Yeast Waffles
When I want a waffle, I want the real thing. Very crispy on the outside and very light (as in...
Madeleine Cake
We call this “madeleine cake” at my house because it is reminiscent of the tender and subtly sweet...
Pumpkin Bread
Elise Bauer from Simply Recipes makes the best pumpkin bread. I like her recipe because the...
Morning Glory Muffins with Carrots or Zucchini
Many versions of "Morning Glory" muffins abound, but I like these from Dorie Greenspan the...
Rustic Spinach Tart + Italian Egg Pastry
A slice of this Spinach Tart served with salad greens + a simple vinaigrette = elegant lunch...
Polenta with Spinach and Poached Eggs
Add polenta and eggs to your roster of comfort foods. Lay on a little wilted spinach and boost...
House Granola
There are many types of granola, but this is my go-to recipe. The honey is key for making clusters...
Breakfast Potatoes
Parboiled potatoes in your refrigerator means you can make these amazing potatoes in about 20...
Peach Butter
There's really no such thing as "too many peaches", but I felt that way over the weekend when last...
Browned-Butter Buckwheat Waffles
Did you know that waffle and pancake batter actually improves with a little rest time in the...
Cardamom Mini Macaroons
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Rustic Chard Tart
The savory tarts of the Mediterranean are my inspiration for this Rustic Chard Tart, a slice of...
Best Banana Bread (using almond pulp)
Another example of banana bread being great for baking experimentation...the almond pulp left over...
Best Banana Bread (can be gluten-free or wheat-free)
Forgiving is banana bread's middle name. I can recommend no better recipe for playing around with...
Summer Oatmeal (the overnight version)
When I think summer breakfast, oatmeal doesn’t usually come top of mind, but a craving for...
Baked Eggs
Invite some friends over for brunch next weekend. Brunch, the eating opportunity that falls...
Winter Squash and Greens
I ripped chef Melissa Perello’s ginger-roasted squash recipe from my December 2010 Food & Wine...
Brioche
If you're the type of person who likes the feeling of accomplishment, I want you to stock your...
Asparagus Terrine with Tarragon Mayonnaise
This might seem a fussy preparation for asparagus and eggs, but it is one of those magic French...
Lemon Yogurt Waffles
When you’re in a waffle mood, and are willing to trade some crispy-factor for fewer fat calories,...
Overnight Steel-Cut Oatmeal
Steel cut oatmeal sounds like a good idea until you realize you don't have 40 extra minutes to...
Quinoa Bean Brunch Slices
These quinoa slices are terrific for a brunch or potluck -- they can be served warm or at room...
Whole Grain “Spider” Waffles
After mopping up one too many waffle iron overflows, I got hesitant and didn't quite use enough...
Cornmeal Shortcake Stars
David Lebovitz's oven roasted pears in a scotch-caramel sauce are a very good idea for a holiday...
Amy’s Favorite Pancake Recipe
I'm going to let you in on one of my big secrets. Below is my master pancake recipe -- the one...
Say Cheese!
If you haven't checked out the The Cheese School of San Francisco yet, now's the time! They've...
