Cooking is like love — it should be entered into with abandon or not at all.

Harriet Van Horne

Welcome to Bistro OneSix where four of my interests – writing, photography, cooking and, of course, eating – all converge. The recipes found here primarily focus on healthy, clean eating with a few indulgences now and then.

My food-centric website expanded when my husband and I had a vision to transform the alley behind our house into an edible, vertical garden. The SNOW Block Alley project was born and has taken on a vibrant life of its own, literally and metaphorically. We couldn’t be more excite and proud of what it’s become. We share lots of how-to and chronicle its progress here in hopes of helping inspire people to look at wasted space differently.

I’m a graphic designer and web department manager by profession and am fortunate to work with a lot of food companies, many in the natural and organic segment. I often get inspiration from the food stylist and photographers, not to mention the clients, that I work with.

I’m lucky to live in Boise, Idaho where not only is it beautiful, there’s four distinct seasons that influence the menu year around. We have great access to a wide array of fruits, vegetables and meats not to mention a blooming wine and craft beer industry. I’d wager to say that Boise is becoming a foodie city and I’m pleased to call it home.

Thanks again for joining me. I hope you enjoy!

Cheers, Linda

beef with fresh huckleberry sage sauce

Yesterday I sang the praises of the fresh huckleberry festival going on at the new Albertsons on Broadway this weekend and teased you with the prospect of a recipe. Today I deliver on that promise with this Beef with Fresh Huckleberry Sage Sauce. It's a...

I’m your huckleberry

      When the new Albertsons on Broadway asked me to be part of their current promotion, I proudly pronounced, “I’m your huckleberry” and dove right in. Huckleberries are as native to Idaho as I am. In fact, they are the state fruit. And foragers are almost as...

hatch chile frozen custard

How do you know you've been sucked into the Hatch Chile frenzy? I think using them to make ice cream is a strong indicator. But let's start at the beginning. A few weeks ago I got a sneak preview of the new Albertsons on Broadway and I fell in love. This is definitely...

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