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.
Autumnal abundance for breakfast By Ari LeVaux ● Flash in the Pan ● October 3, 2024 A key ingredient in the harvest omelet is improvisation.
The critical pickled pepper By Ari LeVaux ● Flash in the Pan ● August 16, 2024 Whatever the context, the job of the pickle is always the same: to add a burst of acid with which to cut through the richness of the bite, like a sip of wine in a mouthful of cheese.
Garlic independence By Ari LeVaux ● Flash in the Pan ● June 28, 2024 The feisty taste of freedom tastes so good.
Green up your ramen By Ari LeVaux ● Flash in the Pan ● May 19, 2024 A package of instant ramen is but a raw material in the creation of a truly unique bowl of noodle soup, especially this time of year.
Chicken curry, island style By Ari LeVaux ● Flash in the Pan ● April 12, 2024 Dispatch from Granny’s Creole Cooking School.
