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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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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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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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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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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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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From “Cross Cultural Holiday” article in the December 2017 issue…
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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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From “Cross Cultural Holiday” article in the December 2017 issue. Hugo Sena’s Chicken Posole In New Mexico as well as old Mexico, turning fresh corn into posole is the most common way to preserve…
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From “Cross Cultural Holiday” article in the December 2017 issue. Cheryl’s Creamy Jalapeño Spinach Serves 6–8 6 tablespoons unsalted butter 1 cup thin-sliced oyster or button mushrooms 1/2 cup…
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