My Latest Book

Flavors Under the Big Sky

Recipes and Stories from Yellowstone Public Radio & Beyond

With more than eighty recipes and stunning photography, writer and radio host Stella Fong marries cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers’ markets. Montana’s resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local culinary trailblazers pay tribute to the Treasure State’s abundance. The host of Yellowstone Public Radio’s Flavors Under the Big Sky: Celebrating the Bounty of the Region offers a fresh take on Big Sky’s Country’s finest fare.

$26.99

Order Your Copy

| Savor, Sip, & Experience |

Recipe: Smashed Potatoes with Smoked Trout

Smashed Potatoes with Smoked Trout

Recipe: Elk Kielbasa with Pomegranate

Recipe: Rhubarb Raspberry Polenta Cake

Rhubarb Raspberry Polenta Cake from Flavors Under the Big Sky by Stella Fong

Stella’s New Book: “Historic Restaurants of Billings”

Billings exploded when the railroad arrived, and good food was here to stay.

Lodi: Standing in the Sun

“Exquisite,” said the waitress with enthusiastic candor from behind the counter at Corner Scone Bakery in Lodi, California.

The Gems of Summer

While I have tasted wines and spirits side by side, I have never had the extraordinary opportunity to sit down and taste tomatoes organically tended to by two meticulous farmers.