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From mountain streams in the west to rolling prairies in the east, Montana’s habitats and natural resources offer an abundance of culinary possibilities.…
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The dinner-as-improv started with Greg and Dorothy Patent's ongoing conversations about the nutritional benefits of beans. When Greg discovered some dried…
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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…
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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…
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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…
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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…
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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…
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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…