Carrots all the way down By Ari LeVaux ● Flash in the Pan ● February 26, 2026 This winter pasta from local farm kitchens tastes like dinner and dessert all at once.
Tofu transcendence By Ari LeVaux ● Flash in the Pan ● February 5, 2026 How a hardcore carnivore’s favorite dish undid decades of bland bean curd trauma.
Get cultured By Ari LeVaux ● Food ● October 22, 2025 Hamilton’s fermentation festival is back after a four-year rest.
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.
