Spicy Deviled Egg Potato Salad with Chipotle and Capers

This spicy deviled egg potato salad gets a Southwestern twist with chipotle peppers, capers, and a creamy mustard-mayo dressing. Ready in 35 minutes — perfect for BBQs and potlucks.

Caldo de Queso Recipe: Sonoran Cheese and Potato Soup

Caldo de Queso is a Sonoran cheese and chunky potato soup with green chiles, onions, and tomatoes in a light broth. Recipe by Taste of Tucson cookbook author Jackie Alpers.

Cast Iron Skillet Roasted Mushrooms Recipe

Recipe for oven roasted mushrooms cooked in a cast iron skillet from The Unofficial Yellowstone Cookbook by Jackie Alpers.

Chipotle Deviled Eggs With Caviar

These spicy, chipotle deviled eggs topped with caviar and capers are fancy yet simple. The perfect party food or indulgent yet healthy snack.

Lucky Sonoran Cowboy Caviar with Serrano Vinaigrette

Super-lucky flavorful Sonoran Charro Caviar made with black-eyed peas, bell peppers, serrano chiles, and onions, served on tortilla chips.

Pull-Apart Dinner Rolls Baked in a Cast Iron Skillet

These dinner rolls which are baked and served in a cast iron skillet are right at home on the Dutton family table – a free bonus recipe from The Unofficial Yellowstone Cookbook by Jackie Alpers.

Arizona Cheese Crisp with Roasted Hatch Green Chiles and Ranch Drizzle

Tucson’s Sonoran-style Mexican Arizona cheese crisp made with flour tortillas, roasted Hatch green chile strips and a creamy green chile Ranch salsa. Thank you Fry’s Foods for sponsoring this recipe.

Chipotle Lime Grilled Corn Recipe

Recipe for a lighter version chipotle lime grilled corn on the cob from the Sonoran Arizona-Mexico borderlands cookbook author Jackie Alpers

Sonoran Lentil Charro Caviar

Sonoran Lentil Cowboy Caviar made with is made with lentils, chile peppers and red onion in a spicy citrus vinaigrette. It’s similar to Texas Caviar made with black eyed peas and the lentils do resemble fish eggs.

Arroz Verde: Sonoran-Style Spicy Mexican Green Rice

Spicy, Sonoran-style Mexican green rice (arroz verde) recipe made with tomatillo salsa verde, peas and cilantro from the Taste of Tucson cookbook.

Spicy Sonoran Coleslaw Recipe

This crunchy, salty, and spicy no-mayo Thai/Mexican coleslaw is an excellent companion to Sonoran style dishes. It’s inspired by Som Tum (green papaya salad).

Charro Beans: Sonoran Style Whole Pinto Beans

Vegan recipe for the saucy, whole Sonoran-style pinto beans that you see cowboys (charros) eating in old Western movies, from the Taste of Tucson cookbook by Jackie Alpers.

Funeral Potatoes with Potato Chips: Yellowstone “Train Station” Style

A healthier recipe for the comforting cheese and hash brown potatoes casserole that’s covered in baked sour cream and cheddar potato chips, with a cowboy inspired spin from Yellowstone’s “train station.”

Garlic Butter Green Beans: Sheet Pan Roasted with Parmesan

After a hard day’s work at the 6666 Ranch in Texas, Jimmy devoured a plate of Country Fried Steak smothered with gravy and a side of green beans. I’m sharing my recipe for Sheet Pan Roasted Green Beans to whet your appetite… you’ll have to wait for The Unofficial Yellowstone Cookbook for the main course.

Dry-Fried Asparagus

Dry-fried asparagus is charred and crispy on the outside, and tender on the inside. It has direct contact to the pan without oil or butter. Asparagus grows wild in Montana where the Yellowstone TV series is filmed.

Tri-Colored Ranch Smashed Potatoes

These tri-colored smashed potatoes utilize heirloom varieties of produce, which help restore diversity to local agriculture. This recipe is an outtake, cut for space from The Unofficial Yellowstone Cookbook by Jackie Alpers

Campfire Corn on the Cob Recipe

The secret to perfectly grilled corn in the husk for campfires or cookouts is soaking the ears first.
The photos are gold winners of the London Photography Award for Food Photography.

Spicy, Smoky Mashed Potatoes & Gravy

Spicy Sonoran mashed potatoes recipe made with a chile broth technique that flavors the potatoes and gravy. Butter-rich. Featured on Eat This Not That.

Mexican Street Corn Cups (Elote en Vaso)

Recipe for Elote en Vaso, Mexican street corn in cups. Pan fried corn kernels tossed in a creamy sauce seasoned with chile and lime. From the Taste of Tucson Cookbook by Jackie Alpers.

Whole Roasted Cauliflower with Herbs and Parmesan

Whole roasted cauliflower are a visually stunning side dish, perfect on cold winter nights.

Sweet Pepper Poppers

MIni Sweet Mini Pepper Poppers stuffed with jalapeno cream cheese and topped with panko bread crumbs. Recipe development and food photography for the Food Network.

Marinated Baby Artichokes: Italian Style with Lemon and Herbs

Recipe for boiled baby artichokes in an easy citrus marinade.

Iceberg Wedge Salad with Blue Cheese Vinaigrette

Iceberg wedge salad with bacon bits topped with a smashed bleu cheese vinaigrette. Recipe and food photography by cookbook author Jackie Alpers. The Wedge salad is one of these very classic, simple recipes that’s accessible to everyone. One that’s been loved for generations and modified along the way to accommodate changing tastes. This version is topped with a lighter vinaigrette.

Northern Style Southern Biscuits

Until recently, the only biscuits I ever made at home came from a Pop n’ Fresh can, so when friends from overseas asked me for a real American biscuit recipe, I scoured every book I could find, starting with the biscuit tome Southern Biscuits by Nathalie Dupree and Cynthia Graubart, and ending with Alton Brown’s always insightful analysis in I’m Just Here for More Food: Food x Mixing + Heat = Baking.

Side Dishes