From the Spring into Summer article in the June 2016 issue. Warm Bing Cherry and Almond Crust Tart with Coconut Ice Cream Gluten-free Almond Shortcrust 3⁄4 cup almond flour 3⁄4 cup all-purpose…
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From the Spring into Summer article in the June 2016 issue. Lamb T-Bone with Roasted Yukon Potatoes, Snap Peas, and Herbed Garlic Pesto 4 lamb T-bone steaks 1 pound snap peas 2 ounces pea shoots…
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From the Spring into Summer article in the June 2016 issue. Tortilla Soup 3 bulbs garlic 1 medium sweet onion, diced small 2 teaspoons dried oregano 2 teaspoons cumin 1⁄4 cup Chimayó red chile…
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From the Spring into Summer article in the June 2016 issue. Tuscan Kale Salad 1 bunch Tuscan kale, de-stemmed and cut into 1⁄4-inch slivers 3⁄4 cup pine nuts 1 cup ricotta salata, coarsely grated 1…
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From the Spring into Summer article in the June 2016 issue. Roasted Beets with Radishes, Farmer's Cheese and Tarragon Aioli 2 golden beets, tennis ball–sized 2 red beets, tennis ball–sized 1 bunch…
Read MoreIN “SHAKE, RATTLE & HUM,” Barbara Norris does an excellent job of reporting on the recent rapid growth of the music scene in Taos. To gain a little extra insight of my own, I called Max Gomez, the…
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Above: Home to a United World College campus, Montezuma Castle commands a setting six miles north of Las Vegas, New Mexico. Dawn Jernaill, a Maui resident and parent of one of the students…
Read MoreZIP IT Genevieve Provencio, of Farmington, was delighted when her son moved back to New Mexico, but he needed her to send his birth certificate to his new home in Belén to get a driver’s license. Not…
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Above: Sabatie bolo slide made of sterling silver, fossilized ivory, turquoise, and ebony. A GUEST ARRIVES two weeks early, by accident, to a pueblo dance. She’s embraced as the apprentice of Hopi’s…
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Above: Paul Novak's vegetarian tortilla soup packs a Chimayó red chile kick. Chef Paul Novak. CHEF PAUL NOVAK started cooking in Santa Fe restaurants during high school, but took off soon…
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