Food & Drink

A-Peeling Pastry

Meg Romano

Making banana cream pie. Read more >>

Big-City Sippin'

Mark Lewis

Making a Manhattan. Read more >>

Can It

Emely Lambert

Extending the harvest's bounty. After a summer harvest, there’s an abundance of produce to consume. Our growing season is short, but you can extend your consumption of local produce by canning, all while gaining health and performance benefits. Read more >>

Cookin' with Fire

Joseph Romano

Charcoal-grilled ribeye with fire-roasted veggies. Read more >>

The Old Fashioned, New

Mark Lewis

Simple twists on a classic cocktail. Read more >>

Cowboy Kitchen

the staff of Olivelle

Coffee-rubbed steaks with balsamic-whiskey cream sauce. Read more >>

Hot Booze

compiled by the editors

What to drink this winter. Read more >>

Horse-Drawn & Hunger-Driven

Mike England

Lone Mountain Ranch's sleighride dinner. Read more >>

Risotto ai Funghi Selvatici

Simon Peterson

Or wild-mushroom risotto, 'round these parts. Read more >>

Restaurants & Bars

Refill the Tank

Marco Marciel

Cooking a better burger. Read more >>

Shake up the Season

Mark Lewis

Making the White Christmas Martini. Read more >>

Better Together

the editors

Turning unwanted apples into unmatched cider. Backyard apple trees abound in the Gallatin Valley. While some fruit gets eaten, dried, or turned into applesauce, much of it goes to waste, or becomes an attractant for deer or bears. Read more >>