Corncob Stock

On September 18, 2025September 18, 2025 By Julie Laing | Twice As TastyIn Column, frozenLeave a comment

I love recipes like Corncob Stock because they turn food scraps into something delicious that you can’t easily buy. As I explain this week in my Twice as Tasty column for the Flathead Beacon, stock made from corncobs not only uses scraps but helps the cobs to break down faster in the compost.

I make this versatile stock from a large batch of Husk-Grilled Corn after I’ve stripped the kernels off of the cobs to freeze for year-round use in recipes like Corn Kernel Muffins with Sage. With the kernels set aside to eat and the cobs simmered into a flavorful stock, you’ve minimized waste and captured maximum flavor with little effort.
Learn to make Corncob Stock

Goat Cheese and Smoked-Beet Sandwiches

On September 11, 2025September 11, 2025 By Julie Laing | Twice As TastyIn Column, fresh eatingLeave a comment

I was introduced to smoked beets as a sandwich filling, and it’s still one of my favorite ways to enjoy them. As I’ve been explaining in my most recent Twice as Tasty columns for the Flathead Beacon, beets need to be cooked—preferably roasted—and peeled before you smoke them, so it is an extra step. But smoking makes them twice as tasty.

The flavor and texture of smoked beets make them a natural fit for a Vegetarian Smoked-Beet Reuben, but you can slide them in with any sandwich fixings you have at hand. They hold up well against robust ingredients, so the recipe in this week’s column suggests mustard, roasted garlic, goat cheese, and arugula and other spicy greens. Mellower layers include aioli, egg salad, and sliced avocado. Create an even more filling sandwich by spreading on hummus or another bean dip.
Learn to make Goat Cheese and Smoked-Beet Sandwiches

Roasted and Smoked Beets with Orange Vinaigrette

On September 5, 2025September 5, 2025 By Julie Laing | Twice As TastyIn Column, grilledLeave a comment

Until I began growing beets, I underrated these fully edible plants and the many ways to prepare them. I prefer beet greens and stems when they’re young and tender, either raw or lightly wilted. But when it comes to the bulbous roots, I think that the more time you invest, the better they taste.

Raw beetroots sometimes taste slightly bitter. Boil or steam them, and their earthy flavor starts to sweeten. Roast them in the oven or on a grill, and their natural sugars caramelize. For ultimate flavor, I give cooked beets a secondary treatment and smoke them, as I explain this week in my Twice as Tasty column for the Flathead Beacon.

All beet varieties smoke equally well. Red ones retain their rich wine color, and sliced Chioggias show off their candy cane stripes. Golden ones keep their sunny hue when smoked and carry more flavor into Roasted Golden Beet and Garlic Salad.
Learn to make Roasted and Smoked Beets with Orange Vinaigrette

Smoky Homemade Chili Paste

On August 28, 2025August 28, 2025 By Julie Laing | Twice As TastyIn Column, refrigeratedLeave a comment

Homemade hot sauces have become all the rage, because they’re simple to make, last for months, and customizable to an ever-widening variety of chilies at a range of heat levels. I included several in my pickling cookbook, from long-fermented red hot sauce and garlicy sriracha, to quick green and red vinegar-based hot sauces with red chilies and tomatillos, to thicker spicy pastes popular in Southeast Asia and North Africa. A home-smoked chili paste, the result of my first exploration into making hot sauce, didn’t make it into the book, but I share it this week in my Twice as Tasty column for the Flathead Beacon.

Like other hot sauces, you can make this paste as spicy as you like. My batch varies every year because I typically make it as the growing season is winding down. I usually grow a half-dozen types of hot peppers, from mild pepperoncini to spicy Thai chilies, and whatever is left on the plants in small enough quantities not to pickle or dry on their own ends up mixed together on a grill tray over a smoke tube.
Learn to make Smoky Homemade Chili Paste

Grilled Tomatillo Margarita

On August 21, 2025August 21, 2025 By Julie Laing | Twice As TastyIn beverages, ColumnLeave a comment

The margarita recipe I share this week in my Twice as Tasty column for the Flathead Beacon is one of my favorite summer beverages—and one I mix up throughout the year when I need a homegrown hint of summer in my day. I grow and grill the tomatillos in summer and then freeze the strained juice in cubes. They’re easy to thaw and combine with agave, lime juice, tequila, and Homemade Triple Sec for a fresh homemade margarita.

To grow tomatillos, you need at least two plants so that they can cross-pollinate. That produces a big enough harvest to create plenty of grilled tomatillo juice cubes and turn the solids into Grilled Tomatillo Salsa—and still have tomatillos to use. I include recipes for quick fresh salsa and hot sauce that use tomatillos in The Complete Guide to Pickling. I’m increasingly using one or two at a time in nightly meals too, like salads and stir-fries.
Learn to make a Grilled Tomatillo Margarita

Homemade Triple Sec (Orange Liqueur)

On August 14, 2025August 14, 2025 By Julie Laing | Twice As TastyIn Column, dry storedLeave a comment

Who spotted that two Twice as Tasty columns went live on the Flathead Beacon website last week? I think the staff members were too excited about Homemade Triple Sec to keep the recipe to themselves any longer. If you spotted the article and have already started a batch of the orange liqueur, you’re on your way to using it in the cocktail recipe I’ll share next week.

If you didn’t jump on the recipe, now’s the time. Triple sec is easy to make but needs about 3 weeks to infuse the citrus flavors into the alcohol. Once you have a bottle in your liquor cabinet, it keeps well for many months. I start to infuse a fresh batch well before I run out of the liqueur so that I always have some at hand and don’t have to resort to a cheap corn syrup–based commercial bottle or splurge for an expensive one.
Learn to make Homemade Triple Sec (Orange Liqueur)

Romesco-Inspired Grilled Pepper and Almond Sauce

On August 8, 2025August 7, 2025 By Julie Laing | Twice As TastyIn Column, grilledLeave a comment

Tomato sauce comes in so many variations that it’s easy to overlook equally delicious sauces that feature another nightshade: sweet peppers. I offer one version of a sweet pepper sauce this week in my Twice as Tasty column for the Flathead Beacon. I also explain why my recipe is merely inspired by romesco, which in Catalonia traditionally consists of mainly tomatoes and garlic underscored by mild ñora peppers but has been misrepresented as a roasted red pepper sauce by many American recipes.

Whatever you call them, sweet pepper sauces deserve as much attention as tomato ones—and are just as versatile. I’ve written about different ways to roast peppers for Taste of Home, but I typically make sauces with Grilled Sweet Peppers. The recipe in this week’s column includes nuts like romesco, and I typically make it in small batches to eat fresh. My Grilled Sweet Pepper Sauce recipe lacks nuts and garlic and freezes beautifully for quick meals all year.
Learn to make Romesco-Inspired Grilled Pepper and Almond Sauce

Grilled Sweet Peppers

On July 31, 2025July 31, 2025 By Julie Laing | Twice As TastyIn Column, grilledLeave a comment

Heat does something magical to sweet peppers. Hold one over an open flame until the skin blackens, and the flesh becomes even sweeter as it softens. There are many ways to achieve this affect, but as I explain this week in my Twice as Tasty column for the Flathead Beacon, using a grill is my favorite.

I’ve written about those many ways to roast sweet peppers for Taste of Home; you can learn about the different techniques in this article. But I have a soft spot for throwing them on the grill. This is especially true when I’m roasting several pounds at a time to turn into Grilled Sweet Pepper Sauce. Still, even if I’m roasting just one or two peppers for pasta and savory pancakes, I typically grill them in advance alongside another grilled meal or with a batch of vegetables because of the speed, ease, and other reasons I explain in this week’s column.
Learn how to grill sweet peppers

Roasted Raspberry Syrup

On July 24, 2025July 24, 2025 By Julie Laing | Twice As TastyIn Column, refrigeratedLeave a comment

Fruit syrups are easy to make—if you create a jar at a time or have a bumper crop of fruit and a plan to use the remaining solids. As I explain this week in my Twice as Tasty column for the Flathead Beacon, it takes about 3 pounds of berries to create about 2 cups of syrup. When you use raspberries for syrups or their tangy cousins, drinking shrubs, roasting the berries and straining off the juice leaves a couple of pounds of sweetened seedy pulp. I hate to dump such a large mound straight into the compost. I primarily freeze the pulp in cubes to blend into smoothies instead of whole raspberries and notice little difference in the overall seediness.

Other easy uses that make berry pulp versus whole fruit less noticeable include granola: Dry the pulp in sheets and crumble it into the mixture of grains, seeds, and nuts. Some baked goods, like quick bread, can handle a certain volume of seedy pulp. The berry pulp still has enough flavor to infuse vodka or vinegar.
Learn to make Roasted Raspberry Syrup

Lemon Tahini Sauce or Dressing

On July 17, 2025July 17, 2025 By Julie Laing | Twice As TastyIn Column, refrigeratedLeave a comment

The first thing I thought when snapping and choosing photos for this week’s Twice as Tasty column for the Flathead Beacon was that everyone would think I’d squirted yellow American mustard on falafel. The impression couldn’t be further from the truth. The bright yellow sauce that I share in this week’s column does get its color from turmeric, but the flavor is entirely the bright citrus tang of lemon, the pungent bite of garlic, and the earthy, slightly bitter taste of tahini.

Given its layers of flavor, Lemon Tahini Sauce is surprisingly versatile. In my recipe, I give options for making it into a thicker drizzle-worthy sauce or a thinner pourable salad dressing. Leave the minced garlic chunky or puree the mixture until smooth. Add yogurt or fresh herbs to make it a dip, and swap in lime juice as a flavor variation.

Learn to make Lemon Tahini Sauce or Dressing