Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cooking at the Ranch

Fine Cooking Issue 65
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Part memoir, part cookbook, At Mesa’s Edge (Houghton Mifflin, $24), by Eugenia Bone, is the story of a New York food writer who reluctantly heads west with her family to restore a dilapidated Colorado ranch. As the author throws herself into gardening, foraging, fly-fishing, big-game hunting, and—of course—cooking, she gradually connects with the land. And she evokes its flavors in a unique collection of recipes, inspired by her neighbors’ free-range beef and lamb, a local orchard’s profusion of stone fruits, and the bountiful garden in her own yard.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.