Strawberry Rhubarb Pound Cake
We call this “madeleine cake” at my house because it is reminiscent of the tender and subtly sweet shell-shaped cakes of the same name.
Lemon Thyme Havrekiks
Havrekiks are traditional Scandinavian oat flour shortbread cookies.
Purple Barley Carrot Cake
Purple barley flour adds a sturdy backbone to sticky-sweet baked goods.
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.
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.
Asian-Inspired Barbecue Beef Tacos with Persimmon Salsa
I get asked to share this recipe more than almost any other.
Chicken Rice Soup with Parsley and Lemon
A single lemon can transform an entire recipe.
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.
Spicy Tomato Soup with Herbed Croutons
It’s cold out. It’s soup season.
Ricotta Gnocchi
These little pillows are really delicate, so overwhelming them with a heavy sauce feels counterintuitive.
Nourishing Broth
This succulent broth is great for winter stews and soups, and is luxurious to sip from a cup.
Lacto-Fermented Tsukemono
Tsukemono, a Japanese take on vegetable fermentation, is great as a side dish or snack. It is commonly served with rice.