Pillowy Sourdough Pita

 As they bake, sourdough pitas puff into floury pillows before collapsing into flatbread. Learn more at TwiceasTasty.com.
It’s always rewarding to pull a sourdough creation from the oven, but pita bread has a bonus fun factor. As they bake, sourdough pitas puff into floury pillows, holding their shape until they hit the cooling rack. When they cool, they collapse into flatbread ready to be stuffed with fillings or rebaked as chips.

As I explain this week in my Twice as Tasty column for the Flathead Beacon, a few tricks help with the rise and fall of sourdough pita bread, but don’t worry if a few pita rounds refuse to puff evenly—they’ll still be tasty, and with practice, you’ll become better at rolling the rounds and timing the baking for pillowy sourdough pita.
Learn to make Pillowy Sourdough Pita


Cranberry-Orange Quick Bread

Montana life has taught me to favor quick breads: warm frozen slices in the toaster oven and devour them driving up the ski hill. Learn more at TwiceasTasty.com.
After endless hours in coffeeshops, I have a soft spot for muffins and scones, but Montana life has taught me to favor quick breads. It’s their mobility I admire. Where muffins can get squished if they aren’t well packaged and scones can crumble after the first day, quick breads can be sliced once cool and slid into a gallon zip-close bag, where they hold their shape well. Better yet, presliced loaves can be frozen so that I can pull out a couple of slices, warm them in the toaster oven, and devour them as I’m driving up the ski hill.

In my Twice as Tasty column this week for the Flathead Beacon, I share a wintertime quick bread that packs a flavor punch from cranberries and orange. I usually buy at least two bags of cranberries as soon as I see them in stores and immediately freeze one with the berries whole and unwashed, since water causes the skins to blister. I can then make this bread on a whim, chopping still-frozen cranberries in a food processor.
Learn to make Cranberry-Orange Quick Bread

Best Gifts for Foodies

Foodie gift ideas range from kitchen tools to spice blends, infused oils, and edible subscriptions and gift packs. Learn more at TwiceasTasty.com.
When I was asked to come up with some categories of gifts for foodies—and ideas to fill them—I didn’t hesitate in saying yes. My work for The Spruce Eats has given me many chances to suggest kitchen-focused gift ideas based on the tools I use every day in my own kitchen. This product roundup let me explore further ideas for specific types of foodies, from cocktail geeks to gardeners.

The piece has just gone live, in time for your last-minute holiday shopping or to keep in mind for upcoming birthdays and graduations. The ideas go beyond tools for the kitchen to include spice blends, infused syrups and oils, lunch kits, and food and beverage subscriptions and gift packs.
Learn choosing gifts for foodies

Gourmet Granola with Nuts and Fruit

My food dehydrator sees regular, year-round use but is filled most often with granola. Learn more at TwiceasTasty.com.
My food dehydrator sees regular, year-round use: drying homegrown herbs and vegetables during the growing season, making fruit leather to give my nephew and niece for birthdays and Christmas, and dehydrating sourdough starter for my annual January giveaway. Still, I fill it most often with a blend of grains, spices, and sweeteners that become granola.

In my latest Twice as Tasty column for the Flathead Beacon, I share one of my favorite granola recipes and explain why I make it in a food dehydrator. If you don’t own one, don’t worry—I give instructions for baking it in the oven too.
Learn to make Gourmet Granola with Nuts and Fruit