From the "Culinary DNA" article in the March 2018 issue. Coyote Cantina’s Chipotle Shrimp with Corn Cakes Here’s a dish that exemplifies Mark Miller’s talent and culinary influence. It’s served in the…
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From the "Culinary DNA" article in the March 2018 issue. Coyote Cafe’s Classic Cowboy Steak with Red Chile Onion Rings This hearty steak has been on the Coyote menu from the beginning, and you can…
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SHORTLY BEFORE CHRISTMAS LAST YEAR, I pulled the Coyote Cafe’s first cookbook from my library shelves. Published in 1990, it was written by Mark Miller, the founder, creative force, and initial chef…
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From “Cross Cultural Holiday” article in the December 2017 issue. Fraisier Sugar Nymph's Ki Holtze whipped up a show-stopping version of fraisier, a French cake named for les fraises or strawberries…
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From “Cross Cultural Holiday” article in the December 2017 issue. Sugar Nymph’s Scones Ki Holste adds fruit to the scones as available. She made blueberry scones for this meal but suggests…
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From “Cross Cultural Holiday” article in the December 2017 issue. Ahmed Obo’s Curried Black Bean and Butternut Squash Stew At Jambo Café, in Santa Fe, many of Chef Ahmed Obo’s dishes make use of…
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From “Cross Cultural Holiday” article in the December 2017 issue. Colin Shane’s Winter Squash Walnut Bread Colin elevates a humble winter squash bread a few notches. It’s especially tasty slathered…
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From “Cross Cultural Holiday” article in the December 2017 issue. Jennifer Beth Finn Rios’ Great-Grandmother’s Brisket Brisket leftovers, reheated another day, are terrific. Martín roasted root…
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From “Cross Cultural Holiday” article in the December 2017 issue. Hugo Sena’s Chicken Posole In New Mexico as well as old Mexico, turning fresh corn into posole is the most common way to preserve…
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From “Cross Cultural Holiday” article in the December 2017 issue. Cheryl’s Creamy Jalapeño Spinach Serves 6–8 6 tablespoons unsalted butter 1 cup thin-sliced oyster or button mushrooms 1/2 cup…
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