Roamin' Holiday
Above: Downtown Ratón shines brightly with holiday finery. PHOTOGRAPHY BY: TIM KELLER IF YOU'VE WALKED AROUND the historic downtowns of any number of New Mexico cities and towns, you may have noticed…
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Category: 2016
Present Company (...accepted)
We scoured local shops for made–in–New Mexico wonders and found prime picks for serious collectors, avid cooks, youngsters, and the young at heart. Let your loved ones open the artistry of New Mexico…
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10 Reasons to Love Angel Fire
Situated along the Enchanted Circle, Angel Fire averages more than 200 inches of snow each season. Photograph by Jen Judge. LEGEND HAS IT THAT LONG AGO, Moache Utes were saved from a disastrous…
Read MoreStorytellers | December 2016
KURT COEY Circulation Manager Was it predestination when, after graduating from the University of Colorado some 30 years ago, Kurt Coey worked for a company that counted New Mexico Magazine as a…
Read MoreChristmas Spirit, NM Style | Editor's Letter | December 2016
CHARMING. THAT’S THE WINNING WORD that came out of a meeting during which we were trying to succinctly describe the New Mexico Christmas vibe. “It’s totally different here than anywhere else,” said…
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Chocolate Piñon Torte
NEW MEXICO CHEFS HAVE DEVISED various ways to bring the piñon nut’s mellow flavor into main dishes, sides, and desserts. We asked a few for recipes that could elevate a Thanksgiving feast. If New…
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Your Nuts, New Mexico
WHEN ALBUQUERQUE CANDYMAKER George Buffett savored his first taste of a New Mexico piñon nut, a winning business concept was born. Barely bigger than a grain of cooked rice, the nut imparted a…
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Recipe: Zabaglione
From the Down the Earth article in August 2016 issue. Jonathan Perno prepared the following menu using the garden’s late-summer bounty. Zabaglione Serves 6 6 large egg yolks ½ cup sugar ½ cup…
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Recipe: Pommes Duchesse
Pair with the Charred Achiote Rib Eye recipe in the Down the Earth article in August 2016 issue. Jonathan Perno prepared the following menu using the garden’s late-summer bounty. Pommes Duchesse…
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Recipe: Charred Achiote Rib Eye
From the Down the Earth article in August 2016 issue. Jonathan Perno prepared the following menu using the garden’s late-summer bounty. Charred Achiote Rib Eye Serves 4–6 3 ounces of achiote paste…
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