Peak ratatouille By Ari LeVaux ● Flash in the Pan ● September 11, 2025 A strategy for turning the season’s final bounty into something that’ll taste like August all winter long.
From vine to divine By Ari LeVaux ● Flash in the Pan ● September 4, 2025 Talkin’ tomatoes with the Toddfather.
The flavor of fire By Ari LeVaux ● Flash in the Pan ● August 20, 2025 How Argentina-style asado and Blackfeet bison turned a heavy metal festival into Montana’s most epic culinary experience.
This grill is on fire By Ari LeVaux ● Flash in the Pan ● June 29, 2025 A four-ingredient formula for smoky summer perfection.
Taco cheat codes By Ari LeVaux ● Flash in the Pan ● June 18, 2025 Saucy secrets to making the best tacos ever.
My, my, Hakurei By Ari LeVaux ● Flash in the Pan ● May 22, 2025 A simple, sweet recipe for the Hakurei — the caviar of turnips — you picked up at the farmers market.
Fragrant lily dumplings By Ari LeVaux ● Flash in the Pan ● May 7, 2025 A potsticker recipe from a Missoula onion stickler.
A rice tip (of a finger) By Ari LeVaux ● Flash in the Pan ● April 22, 2025 Cooking rice better than any rice cooker begins with sticking your finger in it. Here’s what your submerged digit will look for.
Remy and the chocolate bean By Ari LeVaux ● Flash in the Pan ● February 11, 2025 A precocious cook, the wonders of cacao, and a snack that’s expialidocious.
‘A symphony of flavors’ By Ari LeVaux ● Flash in the Pan ● October 25, 2024 Todd English and the ravioli that changed my life at the inaugural Whitefish Food and Wine Festival.
