Recipe: Sweet Potato Chips
Pair with the Blue Corn Fried Chicken recipe in the A New Harvest Season article in the April 2016 issue. Sweet Potato Chips Serves 4 1 sweet potato, peeled 1⁄2 cup red chile powder 1⁄2 cup kosher…
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Pair with the Blue Corn Fried Chicken recipe in the A New Harvest Season article in the April 2016 issue. Sweet Potato Chips Serves 4 1 sweet potato, peeled 1⁄2 cup red chile powder 1⁄2 cup kosher…
Read MorePair with the Blue Corn Fried Chicken recipe in the A New Harvest Season article in the April 2016 issue. Sausage Gravy Serves 4 1 pound ground Italian sausage 1⁄2 cup canola oil 2 cups heavy…
Read MorePair with the Blue Corn Fried Chicken recipe in the A New Harvest Season article in the April 2016 issue. Mashed Sweet Potatoes Serves 4 2 sweet potatoes, peeled and diced 2 cups 2 percent milk 2…
Read MoreFrom the A New Harvest Season article in the April 2016 issue. Blue Corn Fried Chicken Serves 4 The secret to this dish is to use the highest-quality chicken you can find (free range, organic) and to…
Read MoreFrom the "A New Harvest Season" article in the April 2016 issue. Green Chile Cast-Iron Corn Casserole Serves 4 This dish was created for Pueblo Harvest Cafe’s annual Thanksgiving buffet and turned out…
Read MoreFrom the Jemez Chilaquiles recipe in the A New Harvest Season article in the April 2016 issue. Red Chile Sauce Serves 4 16 ounces red chile purée 1 teaspoon onion powder 1 teaspoon garlic powder 1…
Read MoreFrom the Jemez Chilaquiles recipe in the A New Harvest Season article in the April 2016 issue. Carne Adovada Serves 4 1 pound pork, cut into 1⁄4-inch cubes 1 yellow onion, diced 2 quarts chicken…
Read MoreFrom the "A New Harvest Season" article in the April 2016 issue. Jemez Chilaquiles Serves 4 One of Ruiz’s favorite childhood dishes was chilaquiles, which his grandmother made the California way, with…
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