Amanda Stine

Amanda Stine
Did you know?

When she’s not working in Garland’s Lodge’s kitchen, Amanda likes to hike the trails through the  nearby canyons with her husband and border collies.


Amanda Stine
Amanda's Featured Recipe
Chunky Honey Applesauce

Click here for recipe

Amanda Stine is the chef at Garland’s Lodge in Sedona, Arizona, where she has been creating recipes and menus for the past 25 years. She is devoted to serving seasonal, organic foods that grow in the orchards and gardens around the lodge and taking inspiration from the rich culinary heritage of the Southwest.


With Mary Garland, Amanda wrote wrote Sharing the Table at Garland’s Lodge. The book was nominated as best book in the American cooking category by the International Association of Culinary Professionals.


Before settling in Arizona, Amanda worked in restaurants in Jackson Hole, Wyoming, as well as some in California and Texas.

She lives in Sedona, Arizona, and her website is



Latest Recipes

Oat Chocolate Chip Cookies

This is our standard cookie dough. It never fails and lasts two weeks in the fridge. We nearly always add some kind of nut, but theyre o...

(0 Votes)

Georgie’s Buttermilk Waffles

Stephen Benedict, a.k.a. “Benny,” one of our breakfast cooks with a noteworthy appetite, invented one variation of Buttermilk Waffles, ca...

(1 Votes)

Chunky Honey Applesauce

This is a favorite on crisp fall mornings. We like chunky applesauce served warm.

(1 Votes)

Roasted Red Chile Sauce

Roasting the vegetables concentrates moisture in the tomatoes, brings out the natural sugars of all the veggies, and deepens flavors. It ...

(1 Votes)

Cotija Black Beans

These beans are integral to Huevos Rancheros and are a great side dish for any Southwestern breakfast.

(1 Votes)


Gary’s favorite was a roasted green chile and sour cream omelette, so it showed up on the menu a lot, and thus became “a Garland classic....

(1 Votes)

Brie and Pear Quesadillas

This is a Lodge original and a favorite I make often for weddings. It is simple and delicious, combining sweet, crisp pear, luscious Brie...

(1 Votes)

Mixed Greens with Jicama, Orange, and Pickled Red Onions

A refreshing salad to serve with a heartier Southwestern meal.

(1 Votes)

Mixed Greens with Parmesan, Croutons, Bacon,

Another classic salad for us at the Lodge, good any time of the year.

(1 Votes)

Herb-Rubbed Roast Chicken

It took a new convection oven and a few years of working with it to realize we could now roast chicken for fifty people at a time. (Cathe...

(1 Votes)

Herb Rub

(1 Votes)

Lemon Herb Vinaigrette

This is one of our all purpose sauces. It comes together very quickly and is great with chicken, fish or grilled veggies. I personally li...

(1 Votes)

Mushroom Thyme Sauce

A really wonderful sauce that Donald Zealand, our dining room manager, requested one day to serve along with mashed potatoes. This seems ...

(1 Votes)

Baby Back Ribs with Ancho Honey Barbecue Sauce

It took me a long time to convince Mary that we should do baby backs at the Lodge; with only one entrée, we always feel it needs to be re...

(1 Votes)

Warm Chocolate Cake

One of our favorite chocolate desserts, rich yet light in texture and totally pure in flavor. This is good with raspberry sauce or créme ...

(1 Votes)

Caramel Sauce

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Garland’s Apple Tart

This is sort of a basic Dutch apple tart but somehow we started calling it “Garland’s” to separate it from the classic double crust apple...

(1 Votes)
Cookbooks, etc

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