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.
" This book is the result of being in search of quality ingredients and the love of teaching others how to use them. Today, the bounty in Montana is endless, and wild-foraged ingredients are common. In cooking, a person is only limited by their lack of imagination. Take the recipes from within, find great ingredients and enjoy sitting down at the table with family and friends. "
– Chef Chuck Schommer, Owner and Chef Buck's T-4 Lodge
My food and wine path was never planned.
I fell into this journey by accident and have loved every step.