SeanE

Wyoming Honey Cake with Chokecherry Glaze

Layered cake with cherry glaze, fresh cherries, almonds, and flowers on white cake stand

A moist, tender honey cake made with Wyoming wildflower honey and finished with a glossy wild chokecherry glaze. Two of Wyoming’s most iconic flavors in one unforgettable summer dessert.

Huckleberry BBQ Sauce: A Wyoming Summer Staple

Jar of wild huckleberry barbecue sauce labeled small batch, artisan, homemade

Wild huckleberries make the best BBQ sauce you’ve never tried. Tart, fruity, and built to stand up to ribs, smoked chicken, and pork — with a splash of bourbon to tie it all together.

Wyoming’s Basque Food Legacy: Sheepherders, Lamb & the Food That Built the West

Bowl and pot of beef stew with vegetables, bread on cutting board, and small bowl of herbs

The Basque sheepherders who worked Wyoming’s high country brought more than flocks. They brought lamb stews, Dutch-oven bread, and a way of cooking that quietly shaped the whole West.

Cassie’s Supper Club, Cody: 100 Years of Wyoming Nights

People sitting and drinking at a wooden bar inside a rustic roadhouse with mounted animal heads and neon signs

Cassie’s Supper Club in Cody, WY: a 100-year-old steakhouse and country dance hall born from a frontier madam’s brothel. Steaks, live music, and real history.

Dutch Oven Sourdough: Cowboy Camp Bread Made Simple

Artisan loaf of bread baking in a black Dutch oven over campfire rocks

Dutch oven sourdough made simple — a cowboy camp bread recipe for the campfire or your home oven, with coal tips, starter care, and the mistakes to avoid.

Pronghorn Jerky: Wyoming’s Best Road-Trip Snack

Plate of beef jerky, cup of coffee, and salt on a wooden table at a mountain campsite

Master pronghorn jerky with this Wyoming hunter’s recipe — the marinade, drying steps, and tips for tender antelope jerky that’s perfect for road-trip snacking.

Indian Tacos & Fry Bread: Wyoming’s Most Beloved Fair Food

Navajo fry bread taco topped with ground beef, lettuce, cheese, tomato, sour cream, and green onions, alongside fry bread with powdered sugar and a soda cup on a picnic table

This Indian tacos recipe starts with easy homemade fry bread — crispy, golden, and piled high. A beloved Wyoming fair food, with the honest story behind it.

Antelope Backstrap with Juniper Rub

Sliced beef medallions seared in a cast iron skillet with herbs and garlic

A Wyoming pronghorn backstrap seared hot and fast in cast iron with a wild juniper rub, finished with a butter and rosemary baste. Medium-rare is the only way — this lean wild game cut goes from tender to tough fast.

Cheyenne Frontier Days 2026: Your Complete Food Guide

Plates of fry bread, funnel cake, and pancakes with syrup on a wooden picnic table at a rodeo fair

Cheyenne Frontier Days 2026 runs July 18–27. Here’s your local’s guide to the best food on the grounds — the free pancake breakfast, midway must-eats, downtown restaurants, and practical tips.

The Great Wyoming State Pie Debate

Four assorted pies on a wooden table: pecan, lemon meringue, cherry lattice, and crumb-topped apple.

Wyoming doesn’t have an official state pie — but which one should it be? Chokecherry, huckleberry, rhubarb, sour cream lemon, or apple? Sean makes the case for each contender and invites Wyoming to vote.