Wide Open Table is a bi-monthly Montana Free Press column on all things food and cooking.
Latest issues
Coconut curry + black lentils = a wholesome meal plan with taste
A scratch-made and storable staple that’s good for your body and your wallet.
Making a better batter bread
Popover or pudding? Whatever you call it, it’s best served piping hot.
The humble Polish pierogi, transformed
This loaded-potato version remakes a beloved American classic in dumpling form.
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Make polenta tots the star of your Super Bowl party
The big game is anyone’s to win. Your appetizer game should be a lock.
Funeral potatoes gone fancy
A four-cheese Italian version of the communal casserole classic.
Meet your most useful condiment of 2026: onion gravy
Savory and sweet never tasted so good.
Homemade grissini, aka supper-club breadsticks
Add a carb bouquet to your next charcuterie board
A citrusy cookie with candy for a heart
These holiday treats take inspiration from the stained-glass windows adorning Montana’s historic churches.
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