The Kamut pasta holds its own against the best slow-dried noodles.
Not to be confused with starvation, fasting is the deliberate refraining from eating. It’s an ancient practice tied to many religions and cult…
As we bid farewell to a dumpster fire of a year, pretty lights might not be enough. It might be time to light things on fire.
Winter is the season for red chile enchilada sauce
The easiest way to make herb soup is to get some broth, get some herbs, and start playing.
Turkey Dinner Bouillon can be used in many ways.
Waiting for it to cool might just be the hardest part of making this pie
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The juices from a baked bird impart an unmistakable, irreplaceable joy to the stuffing.
Chiles rellenos harnesses the glorious combination of chile and cheese.
Garlic in the ground equals food security, long before it pokes above the ground.
Chicos tips with a few recipes, one sweet and one savory, for how to use them.
The grilled cheese sandwich with a bowl of tomato soup was a cherished part of many a growth spurt.
If you’re in the mood for a beer and brat to make your own fete this fall, consider the Edelweiss Bistro.
Taking stock of a new Missoula restaurant.
So, what’s for dinner when cooking fatigue sets in?
Farm stands are an old idea whose time had come back.
Chive pancakes are a popular item on many Asian menus.
Anyone with a garden — or anyone with a neighbor with a garden — has tomatoes of their own right now, even as farmers are bringing more boxes …
The brief, glorious moment when tomatoes are everywhere marks the culinary apex of summer.
Salads are always a good choice for no-cook meals and there are many you might try that make use of precooked chicken, beef, or seafood as a p…
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The beautiful thing about eggplant is its adaptability to cuisines from all over the world
Because local corn is here right now, you should try your hand at this recipe. If you’ve not made a soufflé before, please don’t worry.
Once you’ve gotten used to properly ripened peaches, the store-bought alternatives quickly lose their appeal.
Happy pizza!
With just tomatoes, garlic, oil, vinegar, salt and bread crumbs — a much pared-down cast compared to gazpacho — in salmorejo we are free to fo…
A few Missoula-area golf courses where a drink and a humble or fancy meal are possible.
Part of the genius of naengmyeon is how simultaneously savory and refreshing it is.
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