An Enchanting Thanksgiving
Turkey and Trimmings Thanksgiving Week Countdown It’s OK to give people tasks that fit their skills or interests, with plenty of advance notice. Divvy up the preparation of dishes, wine purchase, the…
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Category: Eat & Drink
Harvest at Home
Jim Hammond’s Wine Pairings ➤ SALAD: Heirlooms are usually very full-flavored, which permits pairing with whites or reds. A light- to medium-bodied wine works best. Black Mesa Montepulciano 2009 or…
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Trips to Bountiful
GUIDELINES FOR FARM AND RANCH FUN We’ve verified accuracy prior to press time, but these are small businesses that can be affected by everything from weather to the timing of a grandchild’s wedding…
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That Good Chile
Excerpted from New Mexico Magazine , December 1947 THE BEATEN PATH takes Juan and José to the Spanish Inn. “What’s the menu for today?” asks Juan. Doña Josefita just winks an eye and hollers to the…
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Hidden in Plain Sight
Albuquerque’s Indian Pueblo Cultural Center (IPCC) can be rightly called the heart of Native American activity in the city. Its restaurant, the Pueblo Harvest Cafe, provides much of that pulse…
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A Patriotic Pig Roast
Looking for a delicious way to celebrate the Fourth? Head to Arroyo Seco, a charmingly quirky bend in the road between Taos and Taos Ski Valley. Seemingly, every one of the 1,000-plus residents of…
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June New Mexico Restaurant Guide
Farmers markets all over the state are booming with the season's bounty, and our chefs are all too happy to take bushels of fresh produce and meats off the growers' hands and transform them into…
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Grillin’ and Thrillin’
Whether you’re New Mexican born and bred or only wish you were, grilling should be in your cooking repertoire. People grill outdoors the world over, of course, but not everyplace has the favorable…
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Where to Eat Great Meat
Primal Cuts Vernon’s Hidden Valley Steak House The draw is fine prime and aged steaks at this slightly tough-to-find restaurant along Los Ranchos’s main drag. Vernon’s also features New Mexico–raised…
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Mark Kiffin’s Seared Diver Sea Scallops
I think seafood and pork make the ultimate surf-and-turf. In this case, it’s bacon with big tender sea scallops, often found on The Compound’s menu. True diver scallops are hand-harvested. You may not…
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