Recipe: Sopa (Spanish Bread Pudding)
From the Our Lady of la Cocina article in the December 2016 issue. Sopa (Spanish Bread Pudding) Serves 6 or 7 1/2 loaf soft sliced white bread (about 12 slices) 1 cup raisins 1/2 cup piñon nuts or…
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Category: Cuisine
Recipe: Chiles Rellenos
From the Our Lady of la Cocina article in the December 2016 issue. Chiles Rellenos Serves 3 6 whole roasted and peeled Big Jim green chiles 6 long slices of 1/4-inch mozzarella cheese 3 eggs 4…
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Our Lady of la Cocina
THE DINING ROOM IS QUIET at 225 East Marcy Street, a few blocks from the Santa Fe Plaza. Cushiony black and red chairs rest empty around Formica-and-wood tables. Multicolored silk roses bloom…
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Recipe: Stuffed Acorn Squash
From the Your Nuts, New Mexico article in the November 2016 issue. New Mexico chefs have devised various ways to bring the piñon nut’s mellow flavor into main dishes, sides, and desserts. We asked a…
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Recipe: Pine Nut Soup
From the Your Nuts, New Mexico article in the November 2016 issue. New Mexico chefs have devised various ways to bring the piñon nut’s mellow flavor into main dishes, sides, and desserts. We asked a…
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Recipe: Piñon-Crusted Pork Tenderloin with Piñon-Basil Pesto
From the Your Nuts, New Mexico article in the November 2016 issue. New Mexico chefs have devised various ways to bring the piñon nut’s mellow flavor into main dishes, sides, and desserts. We asked a…
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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: Grilled Organic Lamb Ribs
From the That's Entertainment! article in the October 2016 issue. Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It means modernizing the cuisine to a certain…
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Recipe: Grilled Copper River Salmon with Green Chiles
From the That's Entertainment! article in the October 2016 issue…
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Recipe: Red Chile–Infused Chicken
From the That's Entertainment! article in the October 2016 issue. Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It means modernizing the cuisine to a certain…
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