Community Cooking at the Library classes take a break for the summer months of June, July, and August. You can find an archive of our past classes on our YouTube channel. Classes are scheduled to resume in September.

Generations Cooking 2geather

For March’s class Kelly shows us how to make two different kinds of pancakes, one sweet and one savory. These recipes are easy and delicious, perfect for making with the help of little ones. The Whole Corn Cakes recipe is provided by the MSU-Missoula County Extension Service and can be found below.


The Lemon Ricotta Pancakes recipe is from NYT Cooking, by Genevieve Ko.

These tasty cakes may be made as they are here or, if you want to give them a little extra zip, add 2 teaspoons minced or pressed garlic and 1/2 cup crumbled feta or Asiago cheese to the batter.


For breakfast serve them with butter, maple syrup, and sausage. For a savory lunch or appetizer, serve them with corn and avocado salsa and creme fraiche. For dinner, serve them with Mexican pork stew.



1 1/3 cups yellow or blue cornmeal (medium stone-ground, if possible)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup all-purpose flour
2 eggs
1/3 cup corn oil
1 1/2 cups buttermilk
1 1/2 cups grated zucchini or any other summer squash
1 cup corn kernels, drained (fresh, frozen, or canned)


Sift together the cornmeal, salt, baking soda, and flour. In a separate bowl, mix the eggs, corn oil, and buttermilk until smooth, Add the grated squash and corn, then stir in the sifted ingredients. Blend until smooth. Cook 3-inch cakes until golden brown on a hot, lightly oiled griddle or heavy skillet. Serves 4-6.

Heart-Healthy Spice Mixes

In honor of American Heart Month Kelly shows us how to make three delicious and heart-healthy spice mixes – dukkah, za’atar, and harissa. Recipes are from the cookbook Mediterranean Instant Pot by America’s Test Kitchen. Access recipes by placing a hold on this book or visiting their website at (you must sign up for a free trial membership with America’s Test Kitchen to gain online access).   

Make It Yourself for Less

This month Kelly shows us how to make three easy recipes for popular condiments; pickled onions, tzatziki, and spinach pesto. Don’t buy these items pre-made when they’re so easy (and less expensive) to make at home!


The pickled onions recipe from Ellie Krieger


The tzatziki recipe from Claire Robinson 


The spinach pesto recipe from NYT Cooking

Holiday Homemade Edible Gifts

For December’s class Kelly shows us how to make easy and delicious edible gifts for the holidays – herbed compound butter, graham crackers, and marshmallows. 
The herbed compound butter from NYT Cooking  (you must sign up for a free account with NYT Cooking to gain access).

Thanksgiving Dinner: Less Cost & Less Hassle

In this lesson Kelly talks us through some ideas for Thanksgiving dishes to simplify your holiday planning and prep–less cost and less hassle, from appetizers to desserts. Kelly presents pumpkin turkey snack skewers (fun for kids to make), cranberry-stuffed Cornish game hens, and pumpkin mousse.
The cranberry-stuffed Cornish game hen recipe is from Martha Stewart.
The pumpkin mousse recipe is from NYT Cooking.
The inspiration for the pumpkin turkey snack skewers can be found at All Created.
Happy Thanksgiving!

Mulligatawny Soup

For October’s class Kelly shows us how to make a tasty Mulligatawny Soup.


1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon coriander seeds
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 pound (about 3 large) chicken thighs
1 onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 3/4 cup)
1 celery rib, finely chopped (about 1/2 cup)
1 tablespoon curry powder
3 medium garlic cloves, finely chopped (about 1 tablespoon)
1 inch piece fresh ginger, finely grated
1 sweet potato, peeled and cut into 1/4 inch pieces
1 apple, peeled and cut into 1/4 inch pieces
1 plum tomato, cut into 1/4 inch pieces
1/2 cup dry red lentils
6 cups homemade or store-bought low sodium chicken broth, or water
Greek yogurt, to garnish
Finely chopped cilantro, to garnish
Red chilly flakes, to garnish

Tomatillo Salsa

For September’s class Kelly shows us how to make fresh Salsa Verde de Tomatillos. You will find the base recipe below but we encourage you to experiment with different peppers and seasoning to find what fits your taste.


5 Tomatillos
1/4 – 1/2 bunch of fresh Cilantro (finely chopped)
2 Cloves of Garlic
1/4 Onion Jalapenos and or other peppers (1-3 depending on flavor preference and how spicy you would like it)
Salt (to taste)
Olive Oil


1. Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.

2. After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.

3. Remove from heat and blend the ingredients with the cilantro and salt in food processor.

4. For a thinner consistency, add a small amount of water.

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