Issue 19 Winter 2024
Not Another New York Cheesecake
Made with locally crafted Amaltheia Dairy chèvre goat cheese and rye flour, there’s nothing New York about this deliciously Montana-infused dessert.
Allison Fasano
December 28, 2023
Warm Winter Salad with Roasted Veggies and Kale
While most of these vegetables are cooked and the dressing is warm, the kale is raw—to me that qualifies it as a salad.
Jeanne Allgood Gaisford
December 28, 2023
Asian-Inspired Barbecue Beef Tacos with Persimmon Salsa
I get asked to share this recipe more than almost any other.
Jeanne Allgood Gaisford
December 28, 2023
Chicken Rice Soup with Parsley and Lemon
A single lemon can transform an entire recipe.
Abby Glover
December 28, 2023
Seared Elk Loin with Blackberry Beet Reduction
We love Chef Boynton for sharing this 20-minute bone-in elk rib roast that is worthy of Valentine’s Day for six.
Greg Boynton
December 28, 2023
Spicy Tomato Soup with Herbed Croutons
It’s cold out. It’s soup season.
Jeanne Allgood Gaisford
December 28, 2023
Homemade Pasta
The moment I realized everything I really needed to make gnocchi (aka “little pillows”) was already in my kitchen.
Jeanne Allgood Gaisford
December 28, 2023
Ricotta Gnocchi
These little pillows are really delicate, so overwhelming them with a heavy sauce feels counterintuitive.
Jeanne Allgood Gaisford
December 28, 2023
