Local vegetable season is upon us here in Bozeman...rejoice! Amaltheia had bags of their baby...
Make a ham. And some rolls. Maybe some cute cookies.
browse the recipes:
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...
Salad of Beets and Oranges
William Werner tossed this salad together for us when Alison, Lawrence & Ann, and I visited...
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...
Meyer Lemon Curd
Bi-Rite Market's selection of citrus is always something to behold, but especially when you...
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...
Nepenthe’s Bean Salad with Fresh Herbs and Vinaigrette
"Taste your ingredients" is something I always say when I'm teaching a class, and it is especially...
Crème Anglaise & Coconut Crème Anglaise
Egg yolks. Lonely and leftover from angel food cake making. They're practically begging to be...
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...
Potato Gratin
Make this the next time you bake a ham or throw a nice piece of meat on the grill. Potatoes and...
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...
Baker’s Clay; Make it Yourself Play Dough
Not a food, but some fun in the kitchen none the less! Make this quick play dough, get out the...
