‘Tis the season to eat bright green. As spring leans into summer, I find myself hunting for the fresh and the green. That can mean heading to my local farmers market or sourcing locally grown produce in grocery stores. And this is the season when you can easily find fresh spring peas.
A different kind of filling station! Patrons of an Exxon station in Kalispell can fill up on some of the tastiest handmade Mexican food in Big Sky Country at La Casita.
While you should definitely seek out a powwow this season, here’s a version you can make at home.
With its heavy Turkish influence, this reinvented summer grilling staple is like a skewered meatloaf in tube form.
You don’t need to wait for a road trip to enjoy this diner classic.
Bangers and biscuits An Irish-inspired dish for St. Paddy’s Day.
Montana Pasties
A Bowl of Sunshine for Soup Season Jon Bennion Montana Free Press This recipe from Jon Bennion was originally published in the Montana Free Press. It is published here courtesy of the Montana Free Press.
This article written by Jon Bennion was originally published in the Montana Free Press on January 28, 2025. It is published here courtesy of the Montana Free Press.
A Lasagna to Launch the New Year
I’m willing to bet that you have a dish, or many dishes, that you associate with the holiday season. Making these foods any other time of year would almost feel out of place, or at least undermine that feeling you get when you taste and smell something that is usually reserved for a special occasion.
A Treat Worth Sipping
This article was originally published in the Montana Free Press on November 19, 2024, and is published here courtesy of the Montana Free Press.
A homerun pasta bake with homemade Italian sausage and plenty of mozzarella.
Sausage Season 2024: Spicy Italian
Jon Bennion
Eggs + Flour = Magic
The Last Bright Bursts of Summer
PrevPage
NextPage
