Weaving together the many threads of the Mountain West’s rich food history, Greg Patent presents more than 125 contemporary recipes.
These scones are crunchy on the outside and tender on the inside with bits of candied ginger for texture contrast.
Remember this recipe for your home canned cherries! If you don’t have access to a pie cherry tree, or they’re not available during their brief season at a local farmers’ market, you can make this tart with canned pie cherries.
I now have what I think is the perfect recipe for peach upside down cake. I think the magic ingredient is the caramel syrup.
I came up with this corn soufflé that really woke up my taste buds. I had taken my basic cheese soufflé recipe and added some briefly cooked fresh corn, red bell pepper, a little jalapeño, and garlic to the sauce base, and wham!—the birth of an instant favorite.
A galette, a flat, thin, free-form rustic French tart. The hallmarks of this French classic are a crisp and flaky pastry supporting a thin layer of perfectly cooked fresh fruit.
When I bake huckleberry pie I serve it plain. I know that ice cream or whipped cream go great with many pies, but huckleberries are stars that need no supporting players.
Summer is the perfect time to make those BBQ burgers, hot dogs, steak sandwiches, etc. with some buns that do not come out of a plastic bag!
Brownies are as American as apple pie and if I had my way they’d be our national cookie. I always bake a batch for the Fourth of July.
I split the just-baked rich buttery rounds of shortcake, fill them with lightly sugared berries and whipped heavy cream, top the cakes with more cream and berries, and eat away with a knife and fork.