A growing number of towns across America are banning or limiting chain restaurants in their downtown areas. Boise has no such regulations. But an influx of chains combined with the recent closing of several local downtown restaurants has people talking.
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Finger steaks—those crispy battered strips of deep-fried meat—are an Idaho invention. Tim Woodward, columnist for the Idaho Statesman, recently went in search of the original recipe.
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When most of us think of Idaho cuisine, the first thing that comes to mind isn't likely to be seafood. Yet a relative of the lobster lives right here in our land-locked state.
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Idaho chef Kirt Martin is committed to cooking with local ingredients. But what does a cook do in December, long after the garden is gone?
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Shortening the distance from farmer to plate is what the local food movement is all about. Chef Andrae Bopp cuts that distance to a mere half a block.
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