Brew-ha-ha | Go. See. Do | January 2018
Above: The Gallup Coffee Company’s mocha-java house blend, $13 a pound. Sure, mocha-java is a classic blend, but the Gallup Coffee Company’s small-batch roasting reveals the hidden character of each…
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Recipe: Sopaipillas Stuffed with Honey Pecan Ice Cream
From the "Whole Hog" article in the January 2018 issue. Sopaipillas Stuffed with Honey Pecan Ice Cream Makes 12 Sopaipillas 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 teaspoon salt 1…
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The Grilled Corn Recipe that Will Win Your Next Barbecue
From the "Whole Hog" article in the January 2018 issue. Grilled Corn With Crumbled Tucumcari Cheese Serves 4 4 ears corn on the cob, shucked 1/4 cup Mexican crema (substitute high-quality mayonnaise…
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Recipe: Chicharrónes and Red Chile
From the "Whole Hog" article in the January 2018 issue. Chicharrónes and Red Chile Serves 4 Chicharrónes If you’re not cooking a whole hog, you can use pork belly to make this at home. You could fry…
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Recipe: Fraisier
From “Cross Cultural Holiday” article in the December 2017 issue. Fraisier Sugar Nymph's Ki Holtze whipped up a show-stopping version of fraisier, a French cake named for les fraises or strawberries…
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Recipe: Sugar Nymph's Scones
From “Cross Cultural Holiday” article in the December 2017 issue. Sugar Nymph’s Scones Ki Holste adds fruit to the scones as available. She made blueberry scones for this meal but suggests…
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Recipe: Ahmed Obo's Curried Black Bean and Butternut Squash Stew
From “Cross Cultural Holiday” article in the December 2017 issue. Ahmed Obo’s Curried Black Bean and Butternut Squash Stew At Jambo Café, in Santa Fe, many of Chef Ahmed Obo’s dishes make use of…
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Colin Shane's Winter Squash Walnut Bread
From “Cross Cultural Holiday” article in the December 2017 issue…
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Recipe: Jennifer Beth Finn Rios' Great-Grandmother's Brisket
From “Cross Cultural Holiday” article in the December 2017 issue. Jennifer Beth Finn Rios’ Great-Grandmother’s Brisket Brisket leftovers, reheated another day, are terrific. Martín roasted root…
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