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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.”

Seoul Food

JENN YI PAYS HOMAGE to her Korean birth in a delicious and authentic line of Seoul Food Kimchi that uses produce sourced from farms in Albuquerque’s South Valley. For nine years, Mi Young’s Farm…

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The Menu Different

THE COURSES GLEAMED: torch-charred salmon with black rice and a sunchoke salad; duck confit with glazed turnips in a bourbon reduction; Wagyu beef short ribs with a chorizo demi-glace and…

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A Cut Above

THE RICH AND FERTILE GALISTEO BASIN, 14 miles south of Santa Fe, makes for beautiful vistas and an ideal setting for former Chicago “city slicker”/art dealer Tim Willms to set up his Talus Wind Ranch…

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Recipes for a Spring Feast

MY YOUTH IN UPDATE NEW YORK included meals made by a mom who was not an adventurous cook, so “exotic” meats were rarely served. If lamb made it to the table, it was a platter of well-done and…

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Go with the Grain

MAN MIGHT NOT LIVE BY BREAD ALONE, but it sure does help. That’s what baker Andre Kempton bet on when expanding his Wild Leaven Bakery from Taos to Santa Fe late last year. With a following that…

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