recipes

From mountain streams in the west to rolling prairies in the east, Montana’s habitats and natural resources offer an abundance of culinary possibilities.…

The dinner-as-improv started with Greg and Dorothy Patent's ongoing conversations about the nutritional benefits of beans. When Greg discovered some dried…

This week, we have another cornbread recipe, but this time, it's flourless. And spicy.For best results, bake the cornbread in a cast-iron skillet. You…

Today, The Food Guys discuss an unusually delicious type of grass: corn. All "sweet" corn isn't equally sweet or flavorful, as you'll discover the minute…

Store-bought energy bars aren't cheap. Why buy them when you can make your own? You'll save money, and you can adapt them to fit your tastes. You can also…

The Food Guys discuss the differences between sweet and sour cherries, and how to bake a delicious slab pie from Montana-grown sweet cherries.Montana is…

An abundance of zucchini can leave gardeners and cooks overwhelmed at the end of summer. Stories abound of neighbors dropping off excess zucchini late at…

Late-summer apples have a thin skin and a gossamer flavor. They don't enjoy the endless shelf life of autumn's "storage" apples, but if you refrigerate…