“Pie, me-oh-my, I love pie.” — Andie MacDowell, from the 1996 movie “Michael.” For the fall issue of Sun Valley Magazine, I penned an article on the “wonder of pie.” The article includes tips on making the perfect pie crust from Maeme Rasberry of Rasberry’s Bistro and Catering in Ketchum, Idaho. Trust me, her chicken […]
About Gwen Ashley Walters
This author has yet to write their bio.Meanwhile lets just say that we are proud Gwen Ashley Walters contributed a whooping 384 entries.
Entries by Gwen Ashley Walters
I was in the mood for shrimp and happened to turn to this book, the first cookbook* from the community-based website Food52, of which I am a member. Not a real active member but still, a member. It’s a great book. Reliable. How many cookbooks can you say that about? I found a recipe simply […]
Wonderful, warm, chewy oat and cinnamon pancakes to spice up your day.
For the Summer issue of Sun Valley Magazine, I wrote a story about honey and a beekeeper based in Hailey, Idaho. I learned much about bees, including how do they know which hive is theirs? And, why is the queen not technically a queen? Tom Harned, a former stay-at-home dad, started with 40 hives. Today […]
When is a grilled cheese a melt, or when is a melt a grilled cheese? Until that pressing question is answered, may I present what I call a spinach and feta grilled cheese. (I know, there is no feta in the picture above, but trust me, it’s in the mix. I just forgot to put […]
Google “potato leek soup” and you’ll get 911,000 results in 0.48 seconds. But I know a secret Google doesn’t know. This recipe right here. It’s the only one you need. So. Delicious. Especially after it sits for 3 or even 4 days. That’s right, it’s even better on day three than two, and certainly better […]
Twice a year, Sun Valley Magazine publishes a dining guide filled with articles about the Wood River Valley food scene. For the winter issue, I wrote a story about braising — that wonderful, slow cooking technique that turns tough cuts of meat into meltingly tender morsels. But meat isn’t the only benefactor of braising. Long-time […]
Who doesn’t like to talk coffee? I finally sat down with Liz Roquet of Lizzy’s Fresh Coffee in Ketchum, Idaho, for a lengthy discussion about the science of coffee — from bean to cup — for an article in the winter issue of Sun Valley Magazine. (It took a while. A couple years ago I […]
I can’t stop fussing with my granola recipe, which I’ve dubbed “the world’s most expensive granola” and “the world’s best granola.” The former is probably true, the latter is a biased opinion. My latest experiments involve reducing the amount of sugar in the recipe. It’s no secret my former iterations were super sweet. No wonder — think […]
The fall issue of Sun Valley Magazine is about to be released (I wrote about melons and HarvestFest), but first I thought I’d share a couple articles I wrote for the summer issue. I tackled two of my favorite summertime subjects: beer and barbecue. In the first article, I explore what exactly is barbecue and what […]