From the Spring into Summer article in the June 2016 issue. Lamb T-Bone with Roasted Yukon Potatoes, Snap Peas, and Herbed Garlic Pesto 4 lamb T-bone steaks 1 pound snap peas 2 ounces pea shoots…
Read More
From the Spring into Summer article in the June 2016 issue. Tortilla Soup 3 bulbs garlic 1 medium sweet onion, diced small 2 teaspoons dried oregano 2 teaspoons cumin 1⁄4 cup Chimayó red chile…
Read More
From the Spring into Summer article in the June 2016 issue. Tuscan Kale Salad 1 bunch Tuscan kale, de-stemmed and cut into 1⁄4-inch slivers 3⁄4 cup pine nuts 1 cup ricotta salata, coarsely grated 1…
Read More
From the Spring into Summer article in the June 2016 issue. Roasted Beets with Radishes, Farmer's Cheese and Tarragon Aioli 2 golden beets, tennis ball–sized 2 red beets, tennis ball–sized 1 bunch…
Read More
From the Back to Basics article in the May 2017 issue. Frijoles de Olla Serves 6 to 8 Bolitos, Anasazis, favas—any of these beans can be simmered simply in salted water with tasty results. For pintos…
Read More
From the Back to Basics article in the May 2017 issue. Calabacitas Serves 6 In high summer in New Mexico, people eat this sauté by the bowlful. The preparation for calabacitas is fast, easy, and…
Read More
From the Back to Basics article in the May 2017 issue. Posole Serves 8 or more As one of the trinity of special summer crops, corn is occasionally eaten in New Mexico in ways familiar to other…
Read More
From the Back to Basics article in the May 2017 issue. Flour Tortillas Makes about 8 tortillas, approximately 7 to 8 inches in diameter In Southwest culinary circles, flour tortillas are most closely…
Read More
From the "A New Harvest Season" article in the April 2016 issue. Tesuque Gyro Serves 4 Lamb is a staple of the Pueblo diet. When you visit any pueblo on any feast day, one thing you will always find…
Read More
Pair with the Blue Corn Fried Chicken recipe in the A New Harvest Season article in the April 2016 issue. Sweet Potato Chips Serves 4 1 sweet potato, peeled 1⁄2 cup red chile powder 1⁄2 cup kosher…
Read More
