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Herbed Bean Salad

After several evolutions, this salad has become a spring favorite, tossing warm beans with the first lettuces and herbs to appear in my garden. Learn to make Herbed Bean Salad.

The other day, I was asked how I come up with my recipes. The inspiration varies, but they’re like jazz tunes: once published, I continue to play and let them evolve. The recipe in my latest Twice as Tasty column for the Flathead Beacon is among those that I’ve been riffing on for years. The salad began as a way to use some of my favorite homemade condiments, which I later included in my…

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Warm Quinoa and Feta Salad

There’s something special about salads made with spring's first herbs and greens from plants that bravely withstand 50°-plus temperature swings. Learn to make Warm Quinoa and Feta Salad.

We’ve had our usual cyclic spring weather in Montana, with a high of 76°F on Sunday followed by nights in the 20s. It makes me appreciate even more the first spring greens and herbs that eagerly pop through the sun-warmed soil and then tough out the crisp nights and frosty mornings. As I share this week in my Twice as Tasty column for the Flathead Beacon, my first spring salads mainly consist of…

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Bagna Cauda-Style Mashed Potatoes

As the first perennial edibles show off their bright green tops, I snip handfuls onto whatever I’m using up from last season’s harvest. Learn to make Bagna Cauda-Style Mashed Potatoes.

This time of year, I’m always pairing what remains of last season’s harvest with the first of spring’s perennial edibles. As they push through the ground and show off their bright green tops, I can’t help but snip a handful at a time onto whatever I’m trying to use up from dry storage or the freezer. That approach to homegrown produce applies to this week’s Twice as Tasty column for the Flathead…

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[twiceastasty]

Berry Chocolate Muffins

Once you start baking with whey and cultured dairy, you’ll find a place for them in everything from biscuits to cake. Learn to make Berry Chocolate Muffins.

As much as I enjoy baked goods, I don’t really have a sweet tooth. My favorite pastries minimize the sugar and boost the flavor, so I incorporate some unexpected ingredients into my recipes. One of those ingredients appears in the recipe I share this week in my Twice as Tasty column for the Flathead Beacon. I make Berry Chocolate Muffins with the whey left from draining Homemade Yogurt to thicken…

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Golden Baked Custard

Although my family probably ate baked custard for dessert, I mostly remember it as an afterschool snack, scooped from a well-worn casserole dish and served without ceremony. It seemed like the homemade, comforting equivalent of vanilla pudding. It wasn’t until I started experimenting with custard-based desserts at home, like flan and crème brûlée, that I realized the creations that can fetch high…

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Weeknight Pasta with Roasted Pumpkin and Parmesan

When spring arrives, I start watching bulbs grow by the hour—and inspecting my storage vegetables for their waning freshness. Over time, I’ve become better at choosing varieties that keep well, curing them properly, and storing them so that they stay fresh and usable for many months. By the first day of spring, I still have dry-stored vegetables tucked away. As I dig through the stash, I usually…

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Harira (Moroccan Tomato Lentil Soup)

I’ve been playing with five varieties of lentils this month, including reds for dosas, Puy lentils for a crispy snack, and green ones in soup. Learn to make Harira (Moroccan Tomato Lentil Soup).

I’ve been having such fun with lentils since I taught a workshop on these little seeds at the beginning of the month for Free the Seeds. I took five varieties of lentils to the class, which means I now have five varieties at home to play with. I’ve been doing just that. In the workshop, we looked at of fermented Red Lentil and Basmati Dosa batter, so I spent a few days enjoying dosas wrapped,…

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Mushroom-Filled Blini

I wrote the recipe in this week’s column for cremini mushrooms, or brown-toned baby Portobellos, but crepes are also delicious stuffed with wild mushrooms. Learn to make Mushroom-Filled Blini.

When my Twice as Tasty column for the Flathead Beacon went live with the latest recipe, Mushroom-Filled Blini, one of the first reactions that I received focused on the mushrooms, rather than the thin pancakes I wrap around them. Although I wrote the recipe for cremini mushrooms, the brown-toned baby Portobellos that are easily found in most grocery stores, I ate delicious blini stuffed with wild…

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Spiced Red Lentil Dip

My free public workshop this Saturday digs into lentil varieties and ways to cook, spout, and ferment them for everything from snacks to full meals. Learn to make Spiced Red Lentil Dip and more.

My free March 2 workshop on lentils will be my 10th presentation for Free the Seeds. If you’re in Northwest Montana, join us for not just my workshop but the whole daylong event to pick out free seeds, talk with local food experts, and attend the full slate of workshops on everything from successful gardening to saving seeds. If you’re not local, you can still participate in four workshops via…

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Fresh Ground Peanut Butter Cookies

Adapting the cookie recipe I grew up with for fresh ground peanut butter was well worth all the sampling and experimenting. Learn to make Fresh Ground Peanut Butter Cookies.

Every since I first encountered a bright red nut-grinding machine in a grocery store, I’ve been a fan of fresh ground peanut butter. You can see the shelled peanuts in the hopper (and often almonds in a neighboring machine) and watch them come out the dispenser as creamy nut butter. The result isn’t the ground peanut clump submerged under an inch of oil that you often find when opening jarred…

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Russian Kasha (Multigrain Hot Cereal Mix)

Mixed cereal flakes add more flavor and texture to hot cereal—and many other recipes—than a single grain. Learn to make Russian Kasha (Multigrain Hot Cereal Mix).

Some recipes act less as precise instructions that need to be followed to successfully complete a dish and more as reminders for the possibilities that can be created. I share one of the latter recipes this week in my Twice as Tasty column for the Flathead Beacon. When I adopted hot cereal into my regular meal schedule, the mix of grains I used opened up options for a range of recipes. I rarely…

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Grilled Onion Guacamole

Ripe avocados have the best flavor, and mixing them with onion and garlic that have mellowed and sweetened on the grill enhances their taste. Learn to make Grilled Onion Guacamole.

I don’t follow sports yet always know when the Super Bowl is approaching. It seems that in the week before the game, every grocery store puts avocados and tortilla chips on sale. I just bought large, not-yet-ripe ones yesterday, so it seems an apt time to share my guacamole recipe in my Twice as Tasty column for the Flathead Beacon. For shoppers, avocados no longer have a season, as various…

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Tomato, Potato, and Garlic Soup

Whether you grow your own food or seek out in-season produce from a local farmer or store, it’s worth freezing it for out-of-season use. Learn to make Tomato, Potato, and Garlic Soup.

When I’m harvesting tomatoes and other sun-ripened vegetables in summer, I look forward to enjoying them not just fresh that same day but also from the freezer midwinter in soups and other recipes. As I explain this week in my Twice as Tasty column for the Flathead Beacon, having year-round access to the flavor of produce picked at the peak of its growth is the main reason I preserve food by…

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Twice-Baked Sourdough Pita Chips

This week’s sourdough fun pushes beyond soft, chewy loaves to a bake that satisfies the craving for something crispy and crunchy. Learn to make Twice-Baked Sourdough Pita Chips.

We’re winding down this year’s Sourdough Month here at Twice as Tasty. I’ve been sending out far fewer packets than in the last couple of years, but it’s been exciting to see others sharing and receiving sourdough starter locally and through the Sharing fermented starters Facebook group. One of the things I love about this online group is that people are sharing so many ferments, with kefir…

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Herb-and-Salt Sourdough Focaccia

A desire for hot-from-the-oven bread tops my reasons for making sourdough focaccia—and for scaling my recipe to fit in a relatively small pan. Learn to make Herb-and-Salt Sourdough Focaccia.

Since I started baking with sourdough starter and developing my own recipes, my go-to loaf has been Sourdough Cabin Bread: freeform, crusty, and the right shape and texture for everything from a sandwich or French toast to chunks for dipping and soup and cubes for turning into Panzanella. If this bread has a fault, it’s that it keeps cooking through to the center after you pull it from the oven,…

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Sourdough Empanadas

Mastering my easy recipe for sourdough pizza dough opens opportunities to make everything from baked and grilled pizza to stuffed pastries like empanadas. Learn to make Sourdough Empanadas.

When I first started baking with a sourdough starter, I was eager to bake loaves of tangy fermented bread with a cracking crust and tender crumb. Since then, baking bread has become a habit that ensures I always have a fresh homemade loaf ready to slice. Yet I probably make Sourdough Pizza Dough even more frequently because it can be transformed in so many ways. As I share this week in my Twice…

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Choosing Deep Freezers

For my first All Recipes article, I dug into my deep freezer and perused those of family and friends, who generously shared preferences and experiences. Learn about choosing and using deep freezers.

Of all the places I store the garden’s bounty and homemade treats, from canning to dehydrating to dry storage, my deep freezer is probably my favorite. Yet it’s one of the smallest models you can buy. That makes each cubic foot of space prime real estate in my world, and I’ve been filling every inch of it for more than 15 years. I explain why this little freezer works so well in my first piece…

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