Entries by Gwen Ashley Walters

CK’s Mustard Braised Short Ribs

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 […]

Sun Valley Magazine: Coffee 101

  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 […]

Gwen’s Granola — with less sugar

  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 […]

Territory Magazine: Boise is Hot

The publishers of the quarterly Sun Valley Magazine, a luxury lifestyle publication covering Sun Valley, Ketchum and Hailey, in the picturesque Wood River Valley in central Idaho, launched a new quarterly magazine in Boise last December, called Territory. Boise is hot. It’s home to Boise State University. The downtown area is exploding with new construction: hotels, […]

Stuffed Spaghetti Squash

It wasn’t my idea. It was my sweet, beautiful sister-in-law’s idea. I was going to cook for my best friend on our next #privatechefmonday, and was thinking out loud about what to cook. My brother and SIL were visiting for Thanksgiving, and she said she had a great idea, a recipe from a cookbook I’d […]