Ever since tasting my first Miette cupcake at the San Francisco Ferry Plaza, I’ve experimented...
Make a ham. And some rolls. Maybe some cute cookies.
browse the recipes:
Natural Egg Dye
Coloring eggs with homemade dye is meditative work, so do it when you have time, or start the...
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)...
Parker House Rolls
The crinkled page for Parker House Rolls from Gourmet magazine, 1992, has served me well over the...
Bean Salad with Tarragon Vinaigrette
There's no magic to bean salad or what some people call marinated beans: start with beans and add...
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...
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...
Cocoa Pecan Truffles
A delicious and nutritious treat for everyday and holidays. Keep a few in the fridge and freeze...
Cashew Bars
Made with raw cashews, cacao butter (Navitas Organics now sells convenient wafers), and sweetened...
Meyer Lemon Curd
Homemade lemon curd is one of those things that seems difficult until you do it. Three eggs, and a...
Roasted Beet Salad with Honey Bourbon Dressing
The key to enjoying beets, rather than letting them roll around in your refrigerator drawer, is to...
Strawberry Rhubarb Compote
It's just about rhubarb season here in Montana, we just need a few more warm-ish weeks to ripen...
Spinach Salad with Honey Dijon Vinaigrette
Local vegetable season is upon us here in Bozeman...rejoice! Amaltheia had bags of their baby...
Egg Salad
A text with a friend yesterday reminded me to post some of my "just stir it together" favorites,...
Artichoke Nibbles
My Mom made a lot of recipes from Sunset magazine in the 1970's and these Artichoke Nibbles are...
Sourdough Hot Cross Buns
I've been researching hot cross buns the past week and have been humbled and learned a lot about...
Lemon Lavender Bundt Cake
This is Flo Braker's Lemon Lavender Mail-a-Cake from Baking for All Occasions: A Treasury of...
Rustic Chard Tart with Italian Egg Pastry
as published in Edible Bozeman, Spring 2020; adapted from my Rustic Chard Tart 2012 and Rustic...
Sugar Cookies
There are three factors to making bakery-style sugar cookies at home. You know what you...
Flageolet Beans with Lemon Dressing
It surprises me how delicious something as simple as a bean can be. The best ones don't come from...
Madeleines, The Best by Daniel Boulud
I tested madeleine recipes for days before I finally found what I consider The Best. I made...
Saffron Rosewater Ice Cream
A small scoop of saffron ice cream concludes dinner on a sweet note without being a sugar bomb. I...
Asparagus with Egg and Tarragon Vinaigrette
I was never one to swoon over vegetables. Bread and pastries, yes, but not vegetables. Until I...
Three Bean Salad
Got cooked beans you need to use? Make a bean salad and you'll have something to eat for lunch or...
Crème Anglaise and Coconut Crème Anglaise
What to do with lonely egg yolks leftover from angel food cake making? They're practically begging...
Miso Butter with Chives
I didn't think butter could be improved upon, but by adding white miso and rice vinegar you get a...
Brown Sugar Mustard Glaze for Ham
Beeler's produces my favorite bacon and, come to find out, little 2–3 pound spiral cut hams—how...
Candied Kumquats
"Be sure and eat the skin." I shot my then boyfriend, Christopher, a skeptical look, but took a...
Blackberry Italian Meringue Buttercream
Ever since tasting my first Miette cupcake at the San Francisco Ferry Plaza, I've experimented...
Potato Gratin
Make this the next time you bake a ham or throw a nice piece of meat on the grill. Potatoes and...
Madeleine Cake
We call this “madeleine cake” at my house because it is reminiscent of the tender and subtly sweet...
Rustic Spinach Tart + Italian Egg Pastry
A slice of this Spinach Tart served with salad greens + a simple vinaigrette = elegant lunch...
Pickled Red Onions
A batch of these pickled red onions will last in your fridge two or three weeks. Use a forkful to...
Rustic Chard Tart
The savory tarts of the Mediterranean are my inspiration for this Rustic Chard Tart, a slice of...
Meringue Buttercream and Happy Easter!
Usually I'm not so "Martha", but I have an enthusiastic 8 year old who's got me digging around in...
Overnight Meringues
These meringues are simple to mix and bake overnight while you sleep, like magic! Meringues are...
