The Story Behind the "M"

The "M" is 620 feet above the Missoula Valley floor. It is 125' feet long and 100' feet wide. University of Montana forestry students cut the switchbacks into the side of the hill in the early 1900's. The first "M" was assembled out of whitewashed rocks in 1909, and given a fresh coat of paint by freshmen every year, until 1968, when all those rocks were cemented together with concrete.

Photo by Nelson Kenter, kenterphotography.com

Eat, Drink & Be Merry

Eat drink & be merry Content

8 Tips for Transitioning to a Vegan Diet

Here are eight tips to help make the transition to veganism easier:... more

Hydrogen Water, the Missing Piece of Your Wellness Routine: A Look at its Benefits

Did you know there's a way to take your hydration to the next level wit... more

Sustainable Eating in Missoula – Your Local Guide to Fresh and Affordable Meals

Here are some suggestions on how to adopt eco-conscious eating habits i... more

How to Enjoy Green Bean Casserole with the Right Seasonings

In this post, we will delve into ways to enjoy green bean casserole by incorporating delicious seasonings.... more

How To Cook the Perfect Roast Beef + Leftover Recipes

Cooking the perfect roast beef can be tricky, so we've put together this guide to help you get your roast beef recipe just right.... more

Restaurant design – everything you need to know

If you're opening your own restaurant or are simply curious about restaurant design, read on for everything you need to know.... more

How Does Dehydration Affect Women?

Did you know that dehydration can cause an odor? Here are some other tidbits about the affects of dehydration:... more

Giving Your Dog CBD Treats: What You Need To Know

Can CBD, a key ingredient in cannabis, be used to treat dogs and cats too? Let's explore!... more

Best Appetite Suppressant Without Caffeine

Here we will share with you some natural appetite suppressants that you can consume anytime to curb your appetite.... more

Delicious Jams and Jellies You Never Knew Existed

So what are some amazing jam and jelly flavors that you likely never heard of? Let’s take a look.... more

Practical Items That Will Help You Make Tasty Breakfasts Every Morning

Whether you want something sweet or savory, this article will give you some inspiration for making tasty breakfasts every single morning!... more

Different Ways to Use Pepper Jelly

Pepper jelly is gaining popularity again because of its incredible versatility and delicious flavor. Here are some ways to use it:... more

How To Prepare Your Food In Exciting New Ways

Here are some exciting new ways you can prepare your meals at home and lead an active life all at the same time.... more

Getting a Taste of Asia in Missoula

Getting a taste of Asia in Missoula is easy if you let your creative juices flow to submerge yourself in taste and flavor sensations that are exotic and exciting.... more

How Is Chocolate Made For Us: 6 Things That Will Surprise You

Even though this article might compel you to give up on your diet, read on to know six amazing facts about chocolate.... more

How to Cook Food in a Wok: Tips and Tricks

When cooking food in a wok, you should follow a few simple rules. These tips will allow you to get the most out of your device:... more

Food Delivery After COVID – Will It Remain As Popular?

Food delivery has taken off during COVID-19 but will it continue now that the economy is opening back up?... more

3 CBD Cocktails You Have to Try

With CBD’s ability to help you feel more calm and relieved of pain, it’s a great way to relax during a happy hour out under the sun. ... more

Cold Brew vs Warm Brewed Coffee – What Are They And Which One Is Tastier?

So what is the difference between the brewing options for coffee and which one is better? Here is a brief explanation of both and the things you need to keep in mind.... more

4 Popular Trends Restaurant Owners Are Using to Boost Their Business

To help everyone give their customers the best experience and to start to recover from these difficult times, here are 4 popular trends restaurant owners are using to boost their business.... more

6 Good Reasons Why You Should Drink Coffee Everyday

The latest research has revealed significant evidence in favor of the numerous benefits that coffee offers.... more

Making The Most Of The Vegan Scene In Missoula

Whether you're a born and bred Missoulian or you've just moved to the area, how can you make the most of your vegan experience?... more

Does A Reverse Osmosis System Make A Good Home Water Filter?

Does reverse osmosis make an efficient filtration system? Below, we discuss this filtration mechanism and whether it’s a suitable option for your home.... more

This Is What Happens If You Drink Green Tea Every Day

For all the green tea lovers, let’s see what experience and science say happens if you drink tea all day every day... as you already do!... more

5 Ways to Take the Stress Out of Family Mealtimes

Here are five things you can do to eliminate any stress out of family mealtimes and avoid any tantrums at the table.... more

Amazing Snacks You Can Serve During A House Party

If you ever find yourself hosting such a party, here are the amazing snacks you can serve during a house party:... more

3 Best Ways To Enjoy Your Wine At Home

Despite social restrictions, you can still enjoy a splendid wine experience right in the comfort of your home.... more

The Best Breweries in Montana – The Christmas Tipples You Should Try

With more breweries cropping up in Montana than ever, it’s the perfect time to try local this Christmas. Here are our top choices.... more

Instant Pot Mediterranean Lamb Stew

So, whether you approach this old school, new school or somewhere in the middle, the cooler days approaching promise to be flavorful.... more

Salmon Panzanella

By KATIE WORKMAN - Pink salmon, bright tomatoes (grab multicolored ones if that’s an option), flecks of purpley onion, pale chunks of toasty bread and a drizzle of bright green basil oil—a virtual rainbow.... more

What to Do While Restaurants Are Closed in Missoula?

Now is a hard time for every person in Montana. However, careful planning and budgeting will help you get through this trial. ... more

Ten-Minute Tortilla Soup

By MELISSA D'ARABIAN - I owe the idea to well-meaning fans, who over the years would approach me to thank me for the genius of making 10-minute-meals.... more

How To Make Sure Your Meat Is Cooked Perfectly

cooking a steak to perfection requires expertise and practice. Here is how you can make sure your meat is cooked perfectly. ... more

Grilled Provencal Chicken and Peppers

By KATIE WORKMAN- This chicken and pepper dish requires only a handful of ingredients, little skill and a small commitment of time by the fire... more

Baked Muffin Frittatas

By ELIZABETH KARMEL - I recently became obsessed with these little crustless quiches.They’re more frittata but everyone who eats them likens them to quiche.... more

Cheesy Beer Dip with Hot Pretzels

By KATIE WORKMAN - You can imagine the expressions of happiness that will greet you when you plunk down this platter of hot pretzel goodness.... more

Warm Brussels Sprouts Salad

By KATIE WORKMAN - I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then tossed while still warm with an assertive dressing.... more

Sweet Potato Spoonbread

Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.... more

Ten-Minute Tortilla Soup

By MELISSA D'ARABIAN -While most of my recipes are weeknight-friendly — I decided to create recipes that were extra quick for those nights when even a half hour seems impossible to find.... more

Apple Crumble

By MELISSA D'ARABIAN -The arrival of apple season is a worthy consolation prize for the departure of summer.... more

How to Marinate Just About Anything

Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, submerge them in a marinade, and you’ve turned a plain something into a great dinner.... more

Oven-Roasted Salmon with Tangerine and Ginger Relish

Salmon is often roasted in butter, but we wanted a healthier approach that would contrast with the fish’s richness. So we made a bright tangerine relish perked up with spicy ginger.... more

Moroccan Chicken Salad

We were inspired by the flavors of Morocco: apricots, lemon and warm spices By AMERICA'S TEST KITCHEN for the Flathead Beacon For a creative chicken salad, we were inspired by the flavors of Morocco: apricots... more

Mexican Street Corn

In Mexico, vendors sell this messy, cheesy, utterly delicious grilled corn from carts.... more

Breakfast Tacos With Bacon

By AMERICA'S KITCHEN - When making these delicious breakfast tacos, there are two ways to cook bacon.... more

Spaghetti with Lemon and Pine Nuts

This is endlessly adaptable, depending on what you have in your pantry.... more

Garlic Chicken and Wild Rice Soup

We started by infusing our chicken broth with a megadose of garlic, before adding tender morsels of chicken.... more

Chicken Enchiladas in the Slow Cooker

We wanted a more streamlined recipe for chicken enchiladas, one that utilized our slow cooker to make the filling.... more

Tuscan White Bean Soup

Zuppa di fagioli alla toscana is a quintessential bean dish.... more

Shrimp Scampi

When I last made my way through a mediocre rendition of Shrimp Scampi, I decided it was time to realize this ideal scampi vision at home.... more

Monkey Bread

The name “monkey” refers to how you eat this sweet treat – with your hands.... more

Cranberry-Apple Crisp

We achieved the perfect fruit mix by combining fresh and dried cranberries.... more

Glazed Spiral-Sliced Ham

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. ... more

Mushroom Cornbread Stuffing

By KATIE WORKMAN - You can certainly cook this stuffing in the turkey if you want, but I rather love it in a pan, so the top gets crispy and browned.... more

Cauliflower Tots

By KATIE WORKMAN - My family can eat a baking sheet of that before dinner even hits the table.... more

Toasted Pumpkin Seeds

By SARA MOULTON - Eat these toasted seeds straight up, like nuts, or add them to soups or salads.... more

Instant Pot Mediterranean Lamb Stew

By KATIE WORKMAN - Don’t have an Instant Pot? You can also make this stew in a slow cooker. ... more

Korean Fried Chicken Tenders

By KATIE WORKMAN - You’ll probably dream about them until you eat them again.... more

Hot Corn Queso Dip

By KATIE WORKMAN - It’s a lovely way to use up those ears of corn that seem to be exploding in the markets from July through September.... more

Roasted Broccoflower with Shiitake

By KATIE WORKMAN - Broccoflower has a slightly sweeter and less-bitter taste than either regular cauliflower or broccoli.... more

Green Beans with Tarragon Vinaigrette

By KATIE WORKMAN - This herb dressing is bright and bracing, with a lovely anise-y flavor from the tarragon.... more

New Bay Sweet Potato Fries

By KATIE WORKMAN - What these fries lack in crispness they make up for in soulful flavor and warm color.... more

Southwestern Black Bean and Corn Salad

By KATIE WORKMAN - This is one of those salads that just saves the day over and over again.... more

Salmon Corn Chowder

This recipe is loaded with nuggets of baked salmon and qualifies as a main course chowder, if you wish.... more

Israeli Couscous, Swiss Chard, Peppers

By KATIE WORKMAN - This is very nice served warm, but it’s also a great room temperature salad, perfect for a picnic or a potluck barbecue party.... more

A BLT That Showcases Dueling Dynamics

As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly.... more

Marbled Mirror Glaze for Cake

By DEBORAH MISIK - Although mirror glaze has been around for a long time, social media has heightened its allure by marbling it with modern color... more

Grilled Halibut

By MELISSA D'ARABIAN - Try my recipe for Homemade Turkey Breakfast Sausage Patties for an easy take on a traditional breakfast sausage. ... more

Salmon Panzanella

By KATIE WORKMAN -This is the kind of one-bowl lunch or dinner that is pure summertime happiness.... more

Homemade Breakfast Sausage Patties

By MELISSA D'ARABIAN - Try my recipe for Homemade Turkey Breakfast Sausage Patties for an easy take on a traditional breakfast sausage. ... more

Spring Green Salad

By MANDA HUDAK - This dish combines springtime green vegetables with nutritious, fluffy quinoa and a bright herb vinaigrette. ... more

Chicken Piri Piri

By KATIE WORKMAN - Why spatchcock a chicken? It cooks more quickly and evenly, and also allows for some nice overall browning.... more

Citrus-Marinated Salmon

By KATIE WORKMAN - The bright flavors of lemon and orange are a nice complement to the fish in this recipe.... more

Mini Pizzas

By KATIE WORKMAN - If you want to wow your gang during an Oscar viewing party, game day, or a movie-watching or Netflix-binging session, mini pizzas are a great way to go.... more

Impossible Pie

By MICHAELLA IRLBECK - This pie is healthier than most breakfast cereals and can be served for breakfast or for dessert.... more

Garlic Herb Bread

By DEBORAH MISIK - This versatile bread can be braided, made into rolls, used as great pizza crust, or filled with pepperoni, sauce and cheese for a meal.... more

Apricot Almond Coffee Cake

By SARA MOULTON - If you’re expecting overnight guests during the holiday season, you might want to stock up on the ingredients for this recipe.... more

Chocolate Peppermint Cookies

By SARA MOULTON - If, like me, you’re a fan of dark chocolate peppermint bark at Christmastime, you’re going to love these cookies.... more

Winter Greens

By CHEF MANDA HUDAK - The key to memorable salad is homemade dressing. Sadly in this country we have embraced the convenience, unhealthful and overly sweetened versions of pre-made dressings.... more

Canelé

By CHEF DEBORAH MISIK - The caramelized crust paired with the soft custard center makes this a one-of-a-kind pastry.... more

Sweet Potato and Brussels Sprouts Hash

By MELISSA D'ARABIAN - This dish is filling enough to step in for less healthy options at your holiday table, but broad enough in its appeal to be eaten year-round.... more

Ten-Minute Tortilla Soup

By MELISSA D'ARABIAN - This is filling comfort food that I feel good about serving my family.... more

Mongolian Beef

By KATIE WORKMAN - This dish reminds me of something you might get at an old-school Chinese restaurant. I'm earmarking it for my kids for Halloween--before the sugar-palooza.... more

Huckleberry Bread Pudding

By HOWARD KARP - In my favorite version of bread pudding, the bread is suspended in a rich custard and scattered with one deep purple huckleberries from our local forests.... more

Apple Crumble

By MELISSA D'ARABIAN - Apple crumble is an ideal way to capture the flavors and toasty aroma of rich pies and tarts a little more healthily.... more

Pork Schnitzel with Cucumber Salad

By KATIE WORKMAN - The tangy, quickly pickled cucumbers and onions make a great counterpoint to the lightly fried pork cutlets.... more

Spicy Sauteed Fish with Mango Salsa

By SARA MOULTON - In this recipe, the fiery Creole spice mix is countered by the natural sugars built into the pineapple mango salsa.... more

Deviled Burgers

By KATIE WORKMAN - A burger with a bit more zing, more interest, more panache.... more

Blueberry Pie with French Toast Crust

By SARA MOULTON-This simple summer dessert is a happy marriage of blueberry pie and French toast with a little cinnamon sugar sprinkled on top.... more

Pasta with Sauteed Kale, Bread Crumbs

By KATIE WORKMAN-This recipe is elevated and made super-amazing by the topping of Parmesan-infused fried fresh bread crumbs... more

Shrimp Salad with Spicy Orange Dressing

By SARA MOULTON-Summer’s here and the time is right for summer salads gussied up with light proteins.... more

Flourless Chocolate Cake

By DEBORAH MISIK-This flourless chocolate cake is rich, dense and a perfect fix for your chocolate craving.... more

Summer Scones

By MANDA HUDAK-I love scones! This version includes the lovely floral aroma of cardamom, the fresh sweetness of strawberries and apricots and the crunch of roasted pistachios.... more

Coffee-Rubbed Flat Iron Steak

By LOUIS BERTINO- This dish is not overly complicated or fussy, making it the perfect dish to try at home.... more

Salmon with Miso and Lime Juice

By MELISSA D’ARABIAN- Grilled salmon is an incredibly versatile blank canvas that you can use in everything from light salads to heady curries to spicy tacos.... more

Reuben Pizza

By SARA MOULTON- This is not your typical pizza. Essentially it’s a Reuben sandwich that swaps out rye bread for pizza dough.... more

Fresh Pesto and Grilled Chicken Sandwich

By JESSICA BUSH- If you’re looking for a summer comfort food that leaves no guilt, this recipe for a fresh pesto and gilled chicken sandwich is perfect.... more

Gouda Crème Brulée Cheese Tuiles

By MICHAELLA IRLBECK - Crème brulée is typically associated with dessert and a sweet burnt sugar top. Until recently, I had never made a savory crème brulée, and I was very skeptical.... more

Baked Muffin Frittatas

By ELIZABETH KARMEL - These 'egg muffins' are perfect for entertaining and any leftovers turn a grab-and-go breakfast into a treat.... more

Wild Salmon Confit with Ramp Pesto

By LOUIS BERTINO - The salmon is poached instead of seared, giving it a very delicate and sophisticated appearance and texture.... more

Black Bean and Mango Salad

By MELISSA D’ARABIAN- In this week’s recipe, I pair black beans with fresh mango and the result is spectacular... more

Chocolate Lava Cake

By MICHAELLA IRLBECK- Ever needed a quick chocolate fix? An extremely easy and tasty dessert that is sure to blow the socks off of your dinner guests.... more

A Step-By-Step Guide to Building a Lasagne

By BOB ZIMORINO - The purpose of this photo journal is to demonstrate how to build a lasagna.... more

Tuscan Kale with Olives and Beans

By MELISSA D’ARABIAN - News flash: Kale is still in. It’s still one of the nutritional highlights in my crisper drawer, and winter is its peak season.... more

Arbequina Olive Oil Cake with Strawberry Compote

By DEBORAH MISIK - Recipe from a book written by FVCC Executive Chef Howard Karp’s son-in-law, Dominic Orsini, the winery chef at Silver Oak Cellars in Napa... more

Ginger Cake with Lemon Swiss Buttercream Frosting

By DEBORAH MISIK - The lightness and creaminess of the buttercream against the rich moist dense cake will excite your palate.... more

Apple Rose Tart

By MANDA HUDAK - Serve with vanilla ice cream or caramel sauce.... more

Pork Brassica

By MANDA HUDAK - Winter reminds me of the brassica family of veggies including cabbages, cauliflower, Brussels sprouts, kale and kohlrabi.... more

Sweet Potato Spoonbread

By KATIE WORKMAN - Spoonbread is a perfect holiday side; a pudding-esque interpretation of grits; a softer version of cornbread; perfection alongside a roast of any kind.... more

Caponata

By MANDA HUDAK - Dish comes from the southern Italian island of Sicily and capitalizes on their natural sources of eggplant and peppers.... more

Chicken with Spinach in Creamy Sauce

By KATIE WORKMAN - You can fuss all you want with fancier dishes, exotic ingredients and new techniques, but when in doubt, choose comfort food.... more

Mexican Tortilla Chicken Soup

By KATIE WORKMAN - I find it a source of great comfort that pretty much every culture, every cuisine has its own interpretation of chicken soup. The Mexican version in particular speaks to me.... more

Carrot and Quinoa Mini-Muffins

By MELISSA D'ARABIAN-These carrot and quinoa mini-muffins can be kept in the freezer in resealable plastic bags for last minutes snacks.... more

Bruschetta of Heirloom Tomatoes

By HOWARD KARP - Back by popular demand, this bruschetta dish is a great way to use your fresh garden tomatoes.... more

Summer Squash ‘Pasta’ Dish

By SARA MOULTON - Taking advantage of squash's bounty: Here I slice the squash into long ribbons and employ it as “pasta.”... more

Asian Beef and Mushroom Burgers

By KATIE WORKMAN - What if you could have the taste and juiciness of beef bugers while cutting back on a bit of the fat? The answer: Add in some mushrooms.... more

Carne y Frijole Cazuela (Beef and Bean Casserole)

By Bob Zimorino - This dish took me about 45 minutes start to finish and is one of my favorites.... more

Summer Sauces

By MANDA HUDAK - These two sauces are inspired by that tradition. Each is easy to prepare and designed to showcase the sweet and tangy flavors of summer. Both can be served hot or cold with a host of options.... more