By Amy Story Larson These recipes come from Mark Bollacker, a widower and retired worker from the funeral services profession, who moved into the house next door in my Nampa “village” this year. It wasn’t long before terrific
Haute Cuisine at the General Store By Desiré Aguirre Photos by Christine Holbert This feature is offered free in its entirety for the first part of January. I admit it. I got lucky. A friend had two extra
By Amy Story Larson Our recipes this month come from Bobbette (Bobbi) Williams, a Blackfoot native whose mother, Sally Williams, delayed a cosmetology career to work hard in local potato processing plants. Sally recalls being elbows-deep in bread
By Amy Story Larson Our guest receipes this month come from Ashley Maxwell, a resident of Owyhee County for more than fifteen years, a wife, and the mother of Khyler, Charleigh, and Kaelyn. This lover of the outdoors keeps
A Young Farmwife Confronts Cooking By Diana Hooley Before I married an Idaho farmer, I could bake a potato but couldn’t make potato salad, or funeral potatoes, or potato cakes (which sounded a lot like dessert to me).
By Amy Story Larson This month’s recipes were contributed by Boise pastor Jeffery Doud, who enjoys cooking and says his specialty is comfort food. When not cooking, Jeffery reads, watches movies, listens to music of all kinds, hikes,
By Amy Story Larson This month it’s my pleasure to feature two recipes from K.D. Ische. I met K.D. and her husband, Allan, through their karaoke business. While K.D. befriends everyone with her warm smile and consistent hospitality, Allan
By Amy Story Larson Summer Comfort Sweet Corn Pie INGREDIENTS 2 Tbsp. butter (plus extra for the dish) 1 c. finely chopped yellow onion 1 medium garlic clove, minced 4 c. fresh or thawed corn kernels (6 large
By Amy Story Larson Zucchini Fritters INGREDIENTS 1 large zucchini (or 2 small) 1 Tbsp. minced garlic 1/4 cup fresh basil 1/4 cup fresh oregano, or 1 Tbsp. dried 1 Tbsp. lemon zest 2 eggs 1/4 c.flour (regular,
By Amy Story Larson Crescent Roll Dippers INGREDIENTS 1/2 lb. deli roast beef, or pastrami, thinly sliced 4 pieces mozzarella string cheese, cut in half 1 8-oz. can refrigerated crescent rolls 1-1oz. packet au jus mix PREPARATION >
