Montana Caribe' With Claudia Krevat
Because I am from Colombia’s Caribbean Coast, I was challenged by a foodie friend to recreate Latin…
X
Get More of Montana
Love Montana? You will find even more to love by subscribing to our monthly newsletter, which includes FREE digital issues of Distinctly Montana magazine at publication.
More in Food & Fun
Catch and Eat Fish
I have never held a fishing rod in my life. The only fish I ever caught was in a pet store when a c…
Kitchen Guy: BBQ!
In 2005, Jim gray was named montana's chef of the year!
When summer evenings are nice and hot,
…
The Kitchen Guy - Baby Rack of Lamb
The first time I made rack of lamb, I had just begun courting my wife. I was not in the culin…
The Kitchen Guy: Healthy Winter Stew and Soup
Exactly how shall we be comforted during our long, cold Montana winters? Should we conjure up a Nor…
The Last Best Vine
As soon as Paddy Fleming flicks on the glorified blow dryer to seal the foil onto a single bottle o…
Reaping the Harvest
I look out my window and watch my maple and oak tree-lined street turn yellow and gold; my hands cl…
Living Everyday Healthy
Vital. Hardy. Robust. These qualities stood out during my very first visit to a Bozeman farme…
Triple Fork Catering
February 11, 2012, was the coldest day of the New Year; an icy wind blew gusts from the southwest.&…
Pies in the (Big) Sky
A freshly baked homemade pie stirs the senses and awakens the soul. The art of making pie…
Starky's Authentic American
It’s Friday night at Starky’s Authentic Americana in Bozeman, and the crowd is as varied as the foo…
Easy to Eat Locally
Locally, sustainably, and seasonally grown food is easy to find here in Montana. It is as clo…
Hot for Huckleberries
Every August brings a fresh rush of huckleberry prospectors to Montana’s prime picking ground in th…
Our Favorite Watering Holes
When Jack Kerouac found Butte’s M & M Bar in 1970, he said: What characters in there: old prosp…
The Mustard Seed Faithful
Slices of roast pork, cut beautifully and dipped well into a bowl of sesame seeds after a plunge in…
Queen City Cuisine
It’s where I’ve spent many a Friday night after work, shaking off the week, and launching two days …