Recipe: Brown Sugar, Dried Apple, and Pecan Pie

Brown Sugar, Dried Apple, and Pecan Pie from our November 2020 Tasting article "Feast Day." Photograph by Douglas Merriam. Johnny Vee's Brown Sugar, Dried Apple, and Pecan Pie Makes 1 pie I like this…

Taos Pueblo Buffalo Stew

The directions for this traditional stew are somewhat free-form. “Depending on the abundance of the harvest,” says Patricia Michaels, “it might include wild celery, wild rice, and other vegetables…

Red Hot

Above: The Shed's fabulous Red Chile Sauce. Photograph by Douglas Merriam. Since 1953, the Shed, just off the Santa Fe Plaza, has been one of the places to go when you’re craving New Mexican classic…

Ask the Chefs

Above: El Parasol's tacos get a hearty nod from Erin Wade (pictured below). Photographs by Douglas Merriam. Almost all chefs share the same secret: No matter how high-toned their own menus are, as…

Piping Hot

Above: Tea.o.graphy's Chocolate Rose Oolong tea. Photograph by Douglas Merriam. Imagine one of those cloudy New Mexico days, where the sky hangs so low the mountains seem to be holding it up. It’s…

Recipe: Pomegranate Mimosa

Recipe: ¡Qué Fancy!

Kitchen Fixins

Above: Get cookin' with these must-have kitchen favorites. Photographs by Inga Hendrickson. Azurite bread knife ($95). Santa Fe Stoneworks, Santa Fe, santafestoneworks.com. Magnetic knife block…

Insta-Q

Above: Instant Pot pulled pork, with summer squash pappardelle and a veggie salad. Photograph by Douglas Merriam. PULLED PORK IN AN INSTANT POT? I hear your righteous indignation—I used to share it…

Hot Shots

Above: Tsimayó hot sauce. Photograph by Douglas Merriam. Finally, you can get a jab of tang and heat from a local hot sauce, made with cherished heirloom red chiles grown in the village of Chimayó…