From the Taste Test article in the March 2017 issue. Burgers, Brownies & Beer Oh My! Carrot Cake Makes one 10-inch cake 3 packed cups grated carrot 2 cups sugar 2 cups flour 1 cup raisins or currants…
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From the Taste Test article in the March 2017 issue. Corn Maiden's Hatch Green Chile Au Gratin Potatoes Serves 4 2 1/2 pounds potatoes 1 pint heavy cream 1 cup grated Parmesan 15 ounces (1 1/2 cups)…
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From the Taste Test article in the March 2017 issue. El Nido's Tagliata di Manzo Serves 4 3 pounds oxtails, chopped into 1- to 2-inch chunks (ask your butcher to do this) 1/2 cup shallots, diced 2…
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SANTA CLARA PUEBLO artist Roxanne Swentzell’s 30-year exploration into permaculture farming techniques gave rise to the Pueblo Food Experience, a program that promotes a pre-Columbian diet of simple…
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From the Rooted in Place article in the January 2017 issue. Currant Pie Serves 6 1 1/2 cups corn masa 1/2 cup amaranth flour 1 1/3 teaspoons salt 2 eggs 1/2 cup plums (dried and pitted) 2 cups…
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From the Rooted in Place article in the January 2017 issue. Buffalo Meatballs and Quinoa Serves 6 1 cup quinoa 2 pounds ground buffalo meat 1 cup finely chopped mushrooms 1/2 teaspoon salt 2 eggs…
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From the Rooted in Place article in the January 2017 issue. Santa Clara Bean Loaf Serves 6 1/2 onion 1 large tomatillo 4 cups cooked and mashed beans 1/2 cup crumbly corn masa 1/2 cup sunflower seeds…
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From the Rooted in Place article in the January 2017 issue. Corn Squash Pudding Serves 4–6 2 cups white corn 1 zucchini 2 tablespoons sunflower seeds or piñon nuts, shelled Cut corn kernels from…
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From the Rooted in Place article in the January 2017 issue. Blue Corn Cakes Makes 8 1 cup blue cornmeal 1/4 cup quinoa flour 1/2 cup piñon nuts, shelled 1/2 cup currants 1 teaspoon salt 1 egg, beaten…
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