Makin’ Bacon
Jump to recipeAlmost seven years ago, I taught myself how to preserve. Since then, I spend almost every Saturday in summer pickling something after hitting up the Jackson Hole Farmers…
The Best Dessert I’ve Never Had
Chocolate soufflé versus Eskimo bars at Snake River Grill By Dina Mishev Several nights a month during the summer, I’m at the bar in the Snake River Grill enjoying its…
Circulars Sales
I’m taking it back old school – to the weekly circulars in the local newspaper. Generally, I immediately stick these in my recycling bin. Today, I am going to walk…
Jackson Idol
I’ve seen it all: the good, the bad, the flat out wasted. Every once in a while, I have come across a true Miracle Worker. So this week, I’m focusing…
Recipe: Lasagna
Jump to recipeThis is a great dish when you need to make something in advance and then heat up quickly. First, make Grandpa Jim’s Italian-American Meat Sauce (see last week’s…
Conscientious Sipping: Organic, Biodynamic and Sustainable Wines
Organic fruit, vegetables, milk, meat, eggs, etc. — this is a label and practice we have come to know and understand on most foods we consume. What does it mean…
The Best Dessert is One You Have to Work For
By Dina Mishev People with lesser imaginations have called honey the nectar of life. Or water. They’re wrong. Or Wrong. Note that capital “W.” The nectar of life is on…
Ask For It: Blue Lion’s Salad Dressing
Jump to recipeThe Blue Lion, and its menu, is a true Jackson classic. It has been tantalizing taste buds and warming hearts with its intimate ambiance for many years. Bring…
Jackson Hole Foodie’s Pasta with Brussels Sprouts
Jump to recipeThe only thing I love more than the holidays is when the holidays are over. January is me-time for locals, who are suddenly free of out of town…
The Grudge
It was “The Night” to be at the bar. The best deals in town available only one night a week. The place was packed with everyone, even though it was…
