Content

Get Stories Straight to Your Inbox

 Stay up-to-date with what's happening in New Mexico

Stay up-to-date with what's happening in New Mexico

Sign-up now

Johnny Vee
Author
Johnny Vee

John Vollertsen (aka Chef Johnny Vee) grew up on dishes that relied on sauces made from Campbell’s soup. Lucky for us, he dedicated himself to learning the culinary arts in places like New York City, Sydney, Australia, and Santa Fe. Since 1993, he has led the Las Cosas Cooking School, and his first cookbook, Cooking with Johnny Vee, recently came out in its second edition. He still remembers his first bite of a red chile enchilada at a New Mexico truck stop. Eschewing the cooling power of a sour cream garnish, he dug in. “My sinuses immediately cleared, and I tasted such complex flavors and textures that the bland food of my upstate New York youth was forever forgotten. It is that sense of discovery, surprise, wonder, and anticipation I hope to impart in all my teaching and writing.”

Spread Some Sweet & Spicy Love

NEW MEXICO'S LONG GRILLING SEASON means we fire up our Webers and Big Green Eggs into fall. The charred goodies that take a trip over the flames benefit from delicious toppings and condiments. Check…

Read More

FARMesilla Brings Freshness Home

SOUTHERN NEW MEXICO'S fertile Mesilla Valley enjoys global fame for its abundant green chile crop. But on a recent visit, I was surprised to discover that onions, cabbages, pecans, pinto beans…

Read More

Pick a Peck of Pickled Pretties

YOU CAN BUY exotic sausages and fancy buns, but to truly gild the grilled lily, you simply must lay out a selection of fine mustards, relishes, and pickles. At her Pickle Jar company, owner Alima…

Read More