Teton Family Magazine, Fall 2015 Beyond Ramen: A College Survival Manual for Cooking Quick, Hearty Meals Do you know what's in your kid's dorm fridge? Help the kids out before they leave home by teaching them a few basic cooking skills, like how to make Real Ramen. Then send them off to college with Annie's 2- 5- and 10-minute recipes and what she calls the New Care Package — a whole food dorm pantry for making healthy, hearty meals faster than it takes to call Dominoes.
Teton Family Magazine, Fall 2015 Carnivores, We Need To Talk... Is eating meat healthy? Is it ethical? Is it sustainable? Annie explores our carnivorous culture from the factory farms to the ranchers in our backyard. With a common sense guide to seeking out the best meat possible and her recipe for Thai grass-fed steak salad.
Teton Home and Living, Fall 2014 In the Kitchen: Homestyle Italian from Scratch Cooking is just more fun with friends. For this In the Kitchen column, Annie invites friends over to make a Sicilian feast inspired by her nonna's cooking: egg pappardelle, gluten-free gnocchi and her favorite wild game bolognese.
Edible Idaho South, Summer 2014 Wild About Huckleberries Annie talks to avid huckleberry foragers on both sides of the Tetons to help her fill her larder with the tart, wild berries. The goal: to pick enough huckleberries in the summer to make Warm Farro Breakfast Bowls with Hazelnuts, Honey and Huckleberries all winter long.
Edible Idaho South, Spring 2014 Rhubarb: The First Taste of Spring Annie's unruly rhubarb plant goes largely ignored each spring...until she figures out how to transform it into bracing cocktails: the Rhubarb Margarita, the Sparkling Rhubarb, and a refreshing Rhubarb Spritzer.
Edible Idaho South, Winter 2013 Wild Game Goes Greek Annie's new column for Edible magazine features a dispatch from the Tetons each season. After adjusting to life in Wyoming and a freezer that fills with wild game each fall, she finds the perfect match for her cache of meat: Moussaka.
Teton Family Magazine, Winter 2014 Out of the Box: Holiday Gift Giving for the Frugal Foodie Foodie gifts from the kitchen are fast and inexpensive to make. Who on your list wouldn't want to receive a beautiful jar of Moroccan preserved lemons, chili-orange stir-fry oil, or homemade lemongrass vinegar? Or give a homemade chocolate bark tailored to your favorite chocoholic's liking.
Teton Home and Living Magazine, Fall/Winter 2013-14 Tis the Season: Annie's Autumn Finale An annual bird hunting party in Idaho is the perfect excuse to treat friends to a Moroccan-spiced feast of Wild Bird Kebabs with Preserved Lemon Vinaigrette, Smashed Chickpeas with Lemon and Parsley, Farro Salad with Dates and Almonds, and the perfect end-of-summer drink: The Radler. On newsstands now, or visit Lifeinthetetons.com.
Teton Family Magazine, Early Fall 2013 Gourmet Backpacking: Lightweight and Full Fare Take a peek into Annie's backcountry kitchen and outfit yourself for eating well in the wilderness. Make high calorie snacks like Backcountry Bars and Pocket Stuffed Dates to keep up your energy on the trail. Back at camp, a supper of Capellini with Porcini Mushrooms in a Creamy Tomato Sauce will fill you up but not weigh you down. Read about the secret to perfect backcountry coffee, Annie's favorite granola, and Spicy Mexican Hot Chocolate Mix.
Teton Home and Living Magazine, Spring 2013 Coming to Grips with Breakfast Do you love having out-of-town guests come to stay, but hate making them breakfast? Here are a handful of breakfast recipes that you can make ahead of time. Moroccan Poached Eggs, Blueberry Breakfast Crisp, Chai-Spiced Breakfast Quinoa, Star Anise-Spiced Grapefruit, and Annie's favorite Nutter Butter Smoothie. And the perfect make-ahead scone recipe: Bacon Date Scones--a riff on a classic Spanish tapas combination.
Teton Home and Living Magazine, Fall/Winter 2012-13 The Sunday Sauce Memories of food from a Sicilian-American childhood are the inspiration for Annie's reinvention of her Nonna's cooking, the cucina povera of central Sicily. Perfect Marinara Sauce, Nonna's Lentil Soup, Mom's Manicotti with Swiss Chard, and Special Day Braciole with Everyday Meatballs are modern versions of Nonna's Sicilian staples: the ideal comfort food for hearty and healthy eating.
Teton Family Magazine, Fall 2012 Milky Ways: The Scoop on Raw Milk From the perspective of a doctor and a foodie, Annie researches the fact and fiction behind unpasteurized milk products, and provides her favorite homemade ricotta recipe. This article won an award from the Idaho Press Club for Best Writing in a Magazine Feature in 2012.
Dishing Magazine, Issue 2: Summer/Fall 2012 Rolling into the Tetons: Food Trucks in Jackson Hole and Teton Valley Read about the how food trucks have found ways to bypass town regulations and win loyal fans in Jackson Hole and Teton Valley.
Teton Home and Living Magazine, Spring/Summer 2012 Bistro 101 Using techniques learned at the Culinary Institute of America, Annie cooks up a fun Bistro menu using easy French techniques. Wild Berry Clafouti anyone?
Dishing Magazine, Issue 1, Winter/spring 2011-12 Eating Your Way Through the Off-Season Annie travels to the highlands of Ecuador in search of the highest peaks and the most authentic regional foods. She finds the best Ecuadorian specialties at home in the kitchen with her host family.